The main ingredient, sweet potato, is an excellent source of vitamin A, vitamin C, potassium, and vitamin B6, which will support energy replenishment after your run. In this recipe, sweet potato is stuffed with sautéed spinach, quinoa and toasted almonds.

Serves: 2

Ingredients

• 2 large sweet potatoes
• 1/2 cup quinoa
• 3 large handful spinach
• 2 cloves of garlic, chopped
• 1/4 cup of almonds
• Olive oil
• pepper

Directions

Step 1 – First preheat your oven to 200°C / 400°F.
Step 2 – Pierce both sweet potatoes several times, and place in the middle of the oven. Leave them to bake for 1 hour.
Step 3 – With a small saucepan add 1 cup of water and the 1/2 cup of quinoa.
Step 4 – Cover the saucepan bring to the boil, before reducing to a simmer. Let the Quinoa to cook until all of the water has been absorbed, before fluffing it with a fork.
Step 5 – Now get a large pan, heat to medium heat and add a 2 tsp of olive oil.
Step 6 – Add the chopped garlic and sauté for 1 minute.
Step 7 – Add the spinach, and pepper, and sauté them over medium heat until the spinach is tender, now add until they are lightly browned.
Step 8 – Add the quinoa into the pan with the kale and almonds and mix.
Step 9 – Now cut a cross shape into each baked sweet potato, separate and stuff with the spinach, quinoa and almonds mix.

The post Spinach, Quinoa & Almonds Stuffed Sweet Potato Recipe appeared first on Fast Running.

By adding the spice turmeric we get the added benefit of a natural anti inflammatory, making this an ideal meal after a tough run.

Serve with boiled brown rice, and by combining the chickpeas and rice we get a complete plant-based protein.

The below recipe will serves: 4 and ready to enjoy in: 35 minutes

Ingredients

• 2 tablespoons olive oil
• 1 large courgette, chopped
• 1 small onion, chopped
• 50g (2 oz) mushrooms, chopped
• 2 large handfuls of spinach, chopped
• 2 tomato, chopped
• 1 clove garlic, crushed
• 1 teaspoon of turmeric
• 1 (400g) tin chickpeas, drained and rinsed

Directions

Step 1 – Heat the olive oil in a large pan over medium heat.
Step 2 – Add the chopped onion, and stir for 1 minute.
Step 3 – Add the chopped courgette and mushrooms, stir for 5 minutes or until tender.
Step 5 – Add the tomato, chickpeas and spinach together stirring occasionally.
Step 6 – Reduce the temperature and cover for 5 minutes.

Serve with boiled brown rice.

The post Spinach, mushrooms, turmeric and chickpea stir-fry, ideal for recovery appeared first on Fast Running.