Stir fried sweet potato salad with wholegrain rice and quinoa.
600g Sweet Potatoes
2 x 220g packs Wholegrain and Quinoa
2 medium Red Onions
40g Specially Selected Pesto Rosso
50g Olive Oil
70g Crunchy Woodland Nut Mix
Sea Salt and Black Pepper
Wash the sweet potatoes and cut into small chunks.
Heat the oil in a large wok and sauté the potatoes for 10-15 minutes, tossing occasionally until browned and cooked.
Cut the onions in half, remove the skins and thinly slice.
Add these to the potatoes and cook for a few minutes, then add the kale and cook, stirring until wilted.
Chop the woodland nut mix to small bits.
Add these and the pesto to the pan and stir through.
Heat the wholegrain and quinoa as per the directions on the pack.
In a large bowl mix the sweet potatoes mix with the wholegrain.
Season with salt and black pepper and serve.