Sweet potatoes aren’t just delicious; they can be a great pre-workout snack, but they work wonders as a replenishing post-workout meal too! This Morrocan roasted sweet potato and carrot salad recipe from The Groovy Food Company is packed with anti-inflammatory properties and copper for helping your muscles recover.
Who doesn’t love a sweet potato? Fried, mashed, roasted – you name it, sweet potato can do it. And one thing they’re brilliant at doing is helping us to recover from a heavy gym session, thanks to its status as a complex carbohydrate. Those are carbs that are full of slow-release energy, and in this case, vitamin A, vitamin C and potassium. Because they take longer for the body to digest, you stay more energised and full for longer. What’s more, sweet potatoes get their orange colour from beta carotene and antioxidants which protect your body from damaging free radicals.
This recipe isn’t just a brilliant refuel option because of its raw ingredients; by popping the veg in the oven, you break down their cellular structure which makes it easier for your body to absorb all of the nutrients it needs post-workout.
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2 sweet potatoes, peeled and cubed into 1-inch pieces
400g baby carrots
1 heaped tsp harissa paste
½ tsp ground cumin
4 large handfuls of baby spinach
1 red onion, sliced
FOR THE DRESSING
Juice ½ lemon
Seeds from ½ pomegranate
100g feta cheese, crumbled
A small bunch of fresh coriander
Place the cubed sweet potato and carrots in a bowl.
Drizzle on the omega oil and spoon in the harissa paste and cumin. Stir the potatoes and carrots until they are fully coated and bake in the oven at 190°C/gas mark 5/374°F for 45-50 minutes.
In a small bowl, whisk together the oil, lemon and agave nectar for the salad dressing and season with a pinch of salt and pepper
Toss the spinach and onion in the dressing and portion onto plates.
Top the salad with the sweet potato and carrots and scatter over the pomegranate seeds and feta cheese.
Finally, scatter over some fresh coriander.
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