Sweet potato, quinoa and peach power bowl.

This dish feels like sunshine in a bowl. Our roasted sweet potato and quinoa salad is the perfect mix of sweet, nutty, and refreshing. Packed with vibrant colours and nutrient-rich ingredients, it’s a feast for your taste buds that is ideal for summer lunches, dinner parties, or even meal prep for the week ahead.   

Ingredients

Salad  

• 2 large sweet potatoes (approx. 800 g) - peeled and cubed 
• 120 g quinoa – washed to remove bitterness 
• 1 tsp apple vinegar  
• 1 pepper (red or yellow) - chopped into bite-sized pieces 
• 300 g cherry tomatoes - halved 
• 3 stalks fresh mint – roughly chopped 
• 100 g rocket  
• 8 soft dates – pittedand diced   
• 35 g unsalted pistachios – roughly chopped  
• 2 spring onions - sliced  
• 2 ripe peaches – sliced (optional: grill for extra caramelisation flavour before slicing) 

Dressing  

• 5 tbsp extra virgin olive oil  
• 1 tbsp cider vinegar  
• ½ tsp ground cumin  
• 1 tbsp Dijon mustard  
• Salt and pepper to taste

How to make it:    

1. Roast the sweet potatoes: Preheat your oven to 180 °C/fan 160 °C/ Gas mark 4. Toss the potatoes in 2 tbsp olive oil, spread on a baking tray, and roast for 25–30 minutes, until golden and tender.  
2. Cook the quinoa: In a pan, combine quinoa with double the amount of water, add a splash of apple cider vinegar, and bring to a boil. Simmer for 10–15 minutes until the water is absorbed and the grains are fluffy. 
3. Mix it all together: In a large bowl, combine the roasted sweet potatoes, quinoa, and all other prepped ingredients. 
4. Make the dressing and finish: Whisk together the dressing ingredients and pour over the salad. Toss well and finish with a handful of rocket. 
5. To serve: This salad is delicious warm or cold. Serve with crusty sourdough bread and a drizzle of olive oil for the perfect meal.

Why your body will thank you: 

This salad isn’t just tasty; it’s a powerhouse of protective nutrients:  

• Antioxidant-rich fruit and vegetables: Sweet potatoes, tomatoes, peppers and peaches all contain carotenoids, a plant compound responsible for the bright red, yellow, orange and purple colours of certain fruits and vegetables. Carotenoids act as antioxidants and may help to reduce the risk of breast cancer, especially when you eat lots of them!  
• Healthy fats: Olive oil is high in monounsaturated fatty acids and polyphenols. Some studies see a link between olive oil consumption and a reduced breast cancer risk. 
• High Fibre: Quinoa and sweet potatoes are rich in fibre; a high-fibre diet has been linked to a decreased breast cancer risk, and it’s good for your gut health too! 
• Plant-based protein: Quinoa, unlike some plant-based proteins, is a complete protein, meaning it contains all nine essential amino acids that our bodies cannot make on their own. It is a great alternative to red or processed meat, which could increase breast cancer risk. 

Your turn: 

Make this sweet potato, quinoa and peach power bowl snap a picture, and share it with us on social media @breastcanceruk. We love seeing your creations! 

And if you enjoyed this recipe, you’ll love our free e-book, Organic Flavours, packed with more wholesome, organic recipes. Download it today and start exploring new ways to nourish your body. What are you waiting for? Get cooking.