Energising Post-Gym Workout Salad
- Super simple
- 0:40 m
- 15 ingredients
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
Ingredients
For the sweet potato
- 1 large sweet potato
- 1 ½ tbsp olive oil
- 2 tbsp olive oil
For the quinoa
- 90g quinoa
- 1 vegetable stock cube
For the remaining veg
- 100g kale or cavolo nero leaves (on the stalk)
- ½ tbsp extra virgin olive oil
- 250g cooked lentils
- 1 orange
- 120g edamame beans
For the dressing
- ½ orange, juiced (around 4 tsp)
- 2 tsp wholegrain mustard
- light drizzle of sesame oil
- 2 tsp maple syrup
- 1 lime juice of, (around 4 tsp)
For the toppings
- 1 tbsp mixed seeds
- 1 avocado
Before you start
Preheat the oven to 200˚C, fan setting | Small saucepan | Baking tray | Small frying pan | Sieve | Large mixing bowl
Step 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
Ingredients
- 1 large sweet potato
- 1 ½ tbsp olive oil
- 2 tbsp olive oil
Step 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
Ingredients
- 90g quinoa
- 1 vegetable stock cube
Step 3
Prepare the kale/cavolo nero and remaining ingredients
- 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
- 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
Ingredients
- 100g kale or cavolo nero leaves (on the stalk)
- ½ tbsp extra virgin olive oil
- 250g cooked lentils
- 1 orange
- 120g edamame beans
Step 4
Prepare the dressing
- Whisk all the dressing ingredients together in a bowl, and adjust seasoning to taste
Ingredients
- ½ orange
- juiced (around 4 tsp)
- 2 tsp wholegrain mustard
- light drizzle of sesame oil
- 2 tsp maple syrup
- sea salt
- 1 lime juice of
- (around 4 tsp)
Step 5
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
- Divide between 4 bowls and top with the mixed seeds and avocado, and serve
Ingredients
- 1 tbsp mixed seeds
- 1 avocado