jamie oliver's roasted sweet potato, quinoa & walnut salad

Calling this a "salad" (i.e., lighter fare at the beginning of a meal) is somewhat misleading - unless you've just done a ten mile hike, you won't need anything more for dinner (and this dish did, in fact, make two men who'd been backcountry skiing all day happy and satisfied). 

This recipe is in Jamie Oliver's March issue of Jamie Magazine, which I can always highly recommend. The Eat the Week recipes are always healthy, delicious, quick, and welcome on a busy night. 

jamie oliver's roasted sweet potato, quinoa & walnut salad//wanderaven

Roasted Sweet Potato, Quinoa & Walnut Salad

serves four (dairy free, gluten free, vegetarian, vegan) <---- but don't let that dissuade you! 

1 medium sweet potato, peeled and chopped into 1.5 cm pieces

1 medium aubergine, chopped into 1.5 cm pieces

200g cauliflower, broken into florets

6-7 tablespoons olive oil, for drizzling

1 x 400g tin of chickpeas, drained and rinsed

2 garlic cloves, peeled and finely chopped

a small bunch of coriander, roughly chopped

 a small bunch of mint, roughly chopped

150g ready-to-eat red and white quinoa

100g pomegranate seeds

25g walnuts, toasted


1 1/2 tablespoons tahini

juice of 1 lemon

1 tablespoon pomegranate molasses

60ml olive oil

  1. Preheat the oven 200c/gas 6. Spread the sweet potato, aubergine and cauliflower on a roasting tray, drizzle with olive oil and scatter over the cumin seeds.
  2. Pop the pan in the oven and roast the veg for about 30 minutes, then add the chickpeas and garlic and cook for another 15 minutes, until the veg are soft and beginning to caramelise around the edges. 
  3. For the dressing, place the tahini, lemon, pomegranate molasses, and 3 tablespoons of water in a bowl. Whisk in the oil and season to taste. 
  4. Combine the roasted veg, herbs and quinoa, then add most of the dressing and pile it all onto a large plate. Scatter over the pomegranate seeds and walnuts, and drizzle over the remaining dressing to serve. 

British to American translations:

  • aubergine = eggplant
  • (fresh) coriander = cilantro
  • 200C = 395F

My Notes/Changes:

  • I'm not fond of eggplant and didn't include it. 
  • I AM fond of pomegranate seeds but unfortunately couldn't obtain any that day. They would make an excellent addition! 
  • Pomegranate molasses isn't easily come by, at least where I live. I bought some a while back to have on hand for Ottolenghi recipes, but this was the first time I've used it. Seems well worth tracking down. I bought some on Amazon. I've since seen it on the shelf at  Liberty Heights Fresh, if you happen to live in Salt Lake.
  • I added the chickpeas to the roasted vegetables as indicated but the roasting dried them out more than we liked, so next time I won't do this.
  • I didn't use anywhere close to 6-7 tablespoons of olive oil for roasting the veg- just use your judgement.

Excellent the first night and just as delicious as leftovers for an otherwise dismal Monday lunch.