Energising Post-Gym Workout Salad

Super simple
Super simple
Super simple
Super simple
0:40 m

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!

Start cooking ➞




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, 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, (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>

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
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