This salad can work as both a preworkout and postworkout meal. Go meatless before a session, or add two chicken/turkey breasts postworkout. This salad boasts healthy carbs, good fats, high fibre and is packed with vitamins. Recipe serves 4.
• 350g of sweet potatoes (cubed)
• 200g quinoa
• 320g broccoli
• 35g mixed nuts
• 1 pomegranate
• 2 limes
• 20g mixed sprouts
• 1/2 ripe avocado
• 20g feta cheese
• 1 Fresh red chili
• Extra virgin olive oil
• Splash of balsamic vinegar
• A pinch of dried chili flakes
• A pinch of ground coriander
• A pinch of ground cinnamon
• 1 bunch of fresh coriander
Preheat the oven to 200°C/400°F/gas 6. Chop the sweet potatoes into 2.5cm chunks. Toss well with chili flakes, ground coriander and cinnamon, a drizzle of olive oil and a little sea salt and black pepper and spread out on a roasting pan and bake between 15 to 20 minutes until crisp.
Meanwhile, cook the quinoa according to the packet instructions. Slice the broccoli into small florets. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes. Once cooked, drain, and rinse the quinoa under cold running water, then side aside along with the broccoli to cool. Remove the sweet potato from the oven and side aside.
Toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then crush lightly in a mortar. Halve the pomegranate and squeeze half the juice into a large bowl. Add 3 times as much olive oil, the lime juice and vinegar. Add the cooled broccoli and sprouts to the dressing, roughly chop the coriander, finely slice the chili and add to the bowl along with the quinoa and sweet potato. Toss well then add the avocado on top.
Deseed the pomegranate and scatter on top along with crushed nuts, then serve with the feta crumbled over the top. Top with sliced chicken or turkey breast if desired.
𝑨𝒑𝒑𝒓𝒐𝒙𝒊𝒎𝒂𝒕𝒆 𝒏𝒖𝒕𝒓𝒊𝒕𝒊𝒐𝒏𝒂𝒍 𝒗𝒂𝒍𝒖𝒆𝒔 𝒑𝒆𝒓 𝒔𝒆𝒓𝒗𝒊𝒏𝒈 (𝗺𝗲𝗮𝘁𝗹𝗲𝘀𝘀 𝘃𝗲𝗿𝘀𝗶𝗼𝗻)
468 Kcal / Carbohydrates 56g / Protein 16g / Fat 20g