Sweet Potato, Kale & Chickpea Salad with Quinoa

Serves 1 | Prep time: 10 mins | Cooking time: 15 mins

INGREDIENTS

• 125g/4.4oz (3/4 cup) cooked brown rice & quinoa (e.g. Coles Microwave Quinoa Brown Rice) or make from scratch with 30g uncooked brown rice, 20g uncooked quinoa
• 150g/5.3oz sweet potato (abt 1 1/2 cup, cubed)
• 150g/5.3oz fresh kale (we used Tuscan kale)
• 75g/2.60z (1/2 cup) chickpeas, rinsed & drained
• 100g/3.5oz cherry tomatoes (abt 3/4 cup, sliced)

Dressing

• 30g/1oz (2 Tbsp) hulled tahini
• 30ml/1oz (2 Tbsp) fresh lemon juice
• 15ml/0.5oz (1 Tbsp) cold water
• 1/4 tsp Dijon mustard
• 1/4 tsp cumin powder
• 1/4 tsp iodised salt

METHOD

1. Microwave or cook the brown rice and quinoa as per packet instructions.
2. Cut the sweet potato into bite size pieces, rinse and drain the chickpeas, slice the tomatoes, and roughly chop the kale.
3. Steam the sweet potato for about 10 minutes, until soft. About 1-2 minutes before turning off heat, add the kale on top of the sweet potato to wilt.
4. To make the dressing thoroughly mix the lemon juice with the tahini. Add the mustard, cumin, salt and water and combine well.
5. In a bowl, mix all the ingredients with the tahini dressing and enjoy!

Macros – Carb: 81g  Fat: 14g  Prot: 23g  Calories: 536

This recipe is part of the 7-day Endurance meal plan