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Energising Post-workout Salad

Energising Post-workout Salad
Energising Post-workout Salad

This hearty salad is the perfect post workout/gym session meal, as it’s packed full of goodness. The quinoa is a superfood (containing all 9 amino acids), while the lentils come in with a hearty protein kick. Grab yourself a nice cold glass of water and you're onto a winner!

Serves 4.


Before you start

Small saucepan | Preheat the oven to 200˚C, fan setting | Baking tray | Small frying pan | Sieve | Large mixing bowl


For the sweet potato

  • 1 large sweet potato
  • 1.5 tbsp olive oil

For the quinoa

  • 1 vegetable or mushroom stock cube
  • 90g quinoa

For the kale

  • 80-100g kale leaves or cavolo nero (on the stalk)
  • ½ tbsp extra virgin olive oil
  • 1 orange

For the remaining veg

  • 120g frozen edamame beans
  • 250g cooked lentils

For the dressing

  • 4 tsp orange juice (around 1/2 orange)
  • 4 tsp lime juice (around 1 lime)
  • 2 tsp grain mustard
  • 2 tsp honey
  • 2 tbsp olive oil
  • Light drizzle sesame oil
  • Generous pinch flaky sea salt

For the toppings

  • 1 avocado
  • 1 tbsp pumpkin seeds or mixed seeds


  1. 1.

    Prepare the sweet potato | Cut the unpeeled sweet potato into 2cm chunks, spread across a baking tray, drizzle with 1 tbsp olive oil and season with salt and pepper | Put the tray in the oven and roast for 25-30 minutes until tender

  2. 2.

    Whilst the sweet potato is roasting, prepare the quinoa | Rinse the quinoa and cook according to packet instructions with the stock cube dissolved into the water | Once cooked, spread out on a baking sheet to help it cool down quickly

  3. 3.

    Prepare the kale/cavolo nero | Destalk and shred the kale into a mixing bowl | Add a generous pinch of salt, generous squeeze of juice from the orange and drizzle extra virgin olive oil | Toss everything to coat and massage the kale for 2 minutes with your hands to soften

  4. 4.

    Prepare the remaining ingredients | Place the edamame beans in a sieve and rinse under hot water until defrosted | Add the beans to the kale bowl along with the lentils, and toss gently to combine

  5. 5.

    Prepare the dressing | Whisk all the dressing ingredients together in a bowl, and adjust seasoning to taste

  6. 6.

    Put the salad together | Add the quinoa and the sweet potato to the kale bowl | Halve, destone, peel and slice the avocado | Drizzle over the dressing and toss everything together, with a splash more extra virgin olive oil if needed

  7. 7.

    To serve | Divide between 4 bowls and top with the mixed seeds and avocado, and serve