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Another recipe for you from our Nutritionist, Nicky Seabrook

April 30th, 2024

Sweet Potatoes with Walnuts and Quinoa


Serves 4


I’m not sure where this recipe comes from but it ticks so many boxes. It is a quickly prepared supper dish that has a very low glycaemic index – that is, it will keep you blood sugar levels stable – and that is essential for all of us if we are to keep a healthy body weight.


It also contains walnuts which are a good source of Linolenic acid and high in antioxidants – a winning combination to protect your heart.


Quinoa is a gluten free grain, ideal for anyone who is Coeliac or intolerant to gluten. It has a lovely chewy texture and contains all the essential amino acids we need.


Cooking Time 20 -25 minutes




3 sweet potatoes peeled and cut into wedges

1 tsp cumin seeds

1 tblsp Olive oil

1tsp grd. Cumin

4 spring onions

50g chopped walnuts

A handful of fresh coriander leaves, chopped

Salt and pepper




60g chopped walnuts

3 tblsp olive oil

2 tblsp water

1 garlic clove

Juice ½ lemon

Salt and pepper




Preheat the oven to 190 degrees centigrade/gas mark 5

Put the potato wedges into a bowl and toss with the cumin seeds, olive oil, salt and pepper.

Transfer to a baking tray and roast for 20 – 25 minutes or until they are soft in the middle and slightly charred on the edges.

Meanwhile cook the quinoa with the ground cumin in 400ml of water for about 14 minutes. Drain and set aside.

Blend all the ingredients together in a blender until fluid enough to coat the quinoa.

Combine the quinoa, sweet potato, spring onions and walnuts. Drizzle with the dressing and sprinkle with the coriander leaves.




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