This simple recipe is the perfect post-run meal, providing all the nutrients you need to refuel.

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


  • 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


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.