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If you like layered flavors and really enjoy salads on the heartier side, then you'll love this energizing post-gym workout salad. It's super smile to make and requires well-known ingredients, making it an ideal dinnertime treat.
a picture of an energizing post-gym workout salad made with sweet potato, edamame, lentils, orange, and avocado
5 from 1 vote
Duration40 minutes
Servings4

Ingredients

For the sweet potato
  • 1 large sweet potato
  • 2 tbsp olive oil
  • Salt and pepper to taste
For the quinoa
  • 90 grams quinoa
  • 1 vegetable stock cube
For the remaining veg
  • 100 grams kale or cavolo nero leaves on the stalk
  • ½ tbsp extra virgin olive oil
  • 250 grams cooked lentils
  • 1 orange
  • 120 grams edamame beans
For the dressing
  • ½ orange juiced (around 4 tsp)
  • 2 tsp wholegrain mustard
  • A light drizzle of sesame oil
  • 2 tsp maple syrup
  • Juice of 1 lime (around 4 tsp)
For the topping
  • 1 tbsp mixed seeds
  • 1 avocado

Instructions

Prepare the sweet potato

  • Preheat the oven to 200°C, fan setting.
  • 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.

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 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.