30 July, 2021

Try our sweet potato salad today!

Serves 4 people


2 large sweet potatoes, approx. 800 g

120 g quinoa

1 tsp apple vinegar

1 pepper (red or yellow)

300 g cherry tomatoes

3 stalks fresh mint

100 g rocket

8 soft dates

35 g unsalted pistachios

2 spring onions

2 ripe peaches

For the dressing you need:

5 tbsp virgin olive oil

1 tbsp cider vinegar

½ tsp cumin (ground)

1 tbsp Dijon mustard

Salt and pepper to taste


How to cook:

  1. Preheat your oven to 180 °C (top and bottom heat).
  2. Peel the sweet potatoes and cut them into bite-sized pieces. In a large bowl, mix the sweet potatoes and 2 tablespoons of olive oil until the sweet potatoes are completely coated.
  3. Spread the sweet potatoes on a baking tray (where possible, avoid using non-stick cookware) and roast for about 25-30 minutes until they are cooked. You can test them with a fork – if the potatoes are tender in the middle and there is no resistance, they are ready.
  4. While the sweet potatoes are in the oven, cook the quinoa. Rinse the quinoa under cold running water to remove its bitter flavour. Put the quinoa into a pot, add double the amount of water and a teaspoon of apple cider vinegar and bring to boil. Simmer for about 10-15 minutes over medium-low heat, or until tender and the liquid is absorbed. You may need to add more water here to prevent the quinoa from burning.
  5. While the quinoa is simmering, wash and chop the vegetables:
    Halve the cherry tomatoes.
    Cut the spring onions into small rings.
    Core the pepper and cut it into bite-sized pieces.
    Chop the mint and the pistachios.
    Cut the dates into small pieces.
    Cut the peaches into bite-sized pieces. Alternatively, first, halve the peaches, then grill them briefly on the inside, and only then cut them into small pieces.
  6. Put everything in a large salad bowl.
  7. For the dressing: Mix all the ingredients for the dressing.
  8. Mix the quinoa, sweet potatoes, vegetables, peaches, mint, spring onions, dates, and pistachios in the salad bowl and mix them with the dressing.

Serve with some warm sourdough bread and butter/olive oil on the side.

Why is this sweet potato salad not only super tasty but also super healthy?

Sweet potatoes are rich in beta-carotene, a carotenoid. Consuming lots of foods high in carotenoids may be associated with a reduced risk of breast cancer. Sweet potatoes are also high in fibre; high total fibre consumption is associated with a reduced risk of breast cancer.

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.

Quinoa contains all the essential amino acids. Essential means that our body cannot produce these amino acids itself and is dependent on their intake through food. To support short delivery routes, buy quinoa grown in the UK.


P.S. Remember to share pics of your salad with us on social media – @breastcanceruk.

Enjoyed this sweet potato salad recipe and are craving more like this? Breast Cancer Uk’s brand new recipe e-book is out now! Download (for free) ‘Organic Flavours’ today. What are you waiting for? Get cooking. 

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