Energising Post-Gym Workout Salad BOSH!.png

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