Energising Post-Gym 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!
Servings
Ingredients
For the sweet potato
<item-todo-done>1 large sweet potato<item-todo-done><item-todo-done>1 ½ tbsp olive oil<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done>
For the quinoa
<item-todo-done>90g quinoa<item-todo-done><item-todo-done>1 vegetable stock cube<item-todo-done>
For the remaining veg
<item-todo-done>100g kale or cavolo nero leaves (on the stalk)<item-todo-done><item-todo-done>½ tbsp extra virgin olive oil<item-todo-done><item-todo-done>250g cooked lentils<item-todo-done><item-todo-done>1 orange<item-todo-done><item-todo-done>120g edamame beans<item-todo-done>
For the dressing
<item-todo-done>½ orange<item-todo-done><item-todo-done> juiced (around 4 tsp)<item-todo-done><item-todo-done>2 tsp wholegrain mustard<item-todo-done><item-todo-done> light drizzle of sesame oil<item-todo-done><item-todo-done>2 tsp maple syrup<item-todo-done><item-todo-done>1 lime juice of<item-todo-done><item-todo-done> (around 4 tsp)<item-todo-done>
For the toppings
<item-todo-done>1 tbsp mixed seeds<item-todo-done><item-todo-done>1 avocado<item-todo-done>
Ingredients
For the sweet potato
<item-todo-done>2 large sweet potato<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done>
For the quinoa
<item-todo-done>180g quinoa<item-todo-done><item-todo-done>2 vegetable stock cube<item-todo-done>
For the remaining veg
<item-todo-done>200g kale or cavolo nero leaves (on the stalk)<item-todo-done><item-todo-done>1 tbsp extra virgin olive oil<item-todo-done><item-todo-done>500g cooked lentils<item-todo-done><item-todo-done>2 orange<item-todo-done><item-todo-done>240g edamame beans<item-todo-done>
For the dressing
<item-todo-done>1 "orange<item-todo-done><item-todo-done> juiced" (around 4 tsp)<item-todo-done><item-todo-done>4 tsp wholegrain mustard<item-todo-done><item-todo-done> light drizzle of sesame oil<item-todo-done><item-todo-done>4 tsp maple syrup<item-todo-done><item-todo-done>2 limes juice of<item-todo-done><item-todo-done> (around 4 tsp)<item-todo-done>
For the toppings
<item-todo-done>2 tbsp mixed seeds<item-todo-done><item-todo-done>2 avocados<item-todo-done>
Before you start
Preheat the oven to 200˚C, fan setting | Small saucepan | Baking tray | Small frying pan | Sieve | Large mixing bowl
**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
**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
**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
Prepare the dressing
- Whisk all the dressing ingredients together in a bowl, and adjust seasoning to taste
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