Healthy recipe: This hearty salad from BOSH! is a perfect post-gym dinner

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This energy-boosting recipe from the BOSH! boys is vegan-friendly and a perfect post-workout dinner

Quinoa salad
(Image credit: Kallo)

Are you trying Veganuary this year? The annual challenge, which encourages thousands of people to try vegan cooking for one month each year, is growing. IPSOS has found 9.6 million Americans (3% of the population) are vegan, a 300% increase over 15 years. 

This recipe from the massively popular BOSH! YouTube channel, Henry Firth and Ian Theasby (coincidentally the authors of one of our best vegan cookbooks), is a perfect weeknight veganuary recipe. Nice and easy to put together and still packed with energy thanks to the inclusion of quinoa, a grain with around twice the protein content of rice, and roasted sweet potatoes. 

This energy and protein content makes it a perfect post-gym meal, stopping you from feeling fatigued and building your strength back up after putting your muscles to work. 

Hearty Post-Gym Salad: Ingredients

  • 1 large sweet potato
  • 1 tbsp olive oil
  • 1 Kallo Organic Umami Stock Cube
  • 80g quinoa
  • 1 avocado
  • 250g cooked lentils
  • 100g kale leaves
  • 120g edamame beans
  • 1 tbsp pumpkin seeds
  • 1 large orange
  • ½ tbsp olive oil
  • 1 tbsp goji berries

Post-gym salad

(Image credit: Kallo)

Hearty Post-Gym Salad: Method

Cut the sweet potato into 2cm chunks, spread across a baking tray, drizzle with olive oil and season with salt and pepper. Put the tray in the oven and roast for 25-30 minutes until tender.

Whilst the sweet potato is roasting, rinse the quinoa and cook according to packet instructions with the stock cube. While this is cooking, toast the pumpkin seeds in a dry pan.

Prepare the remaining ingredients, including destalking and shredding the kale. Place the edamame beans in a sieve and rinse under hot water until defrosted. 

Add the beans to a bowl along with the lentils and kale and toss gently to combine. Halve, destone, peel and slice the avocado.

Put the salad together by add the quinoa and the sweet potato to the bowl. Squeeze the juice of the orange over the salad, and drizzle over the remaining olive oil and toss everything together. Top with the pumpkin seeds, goji berries, divide between two plates, top with avocado and serve.

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This recipe was provided by BOSH! x Kallo

Matt Evans

Matt Evans is an experienced health and fitness journalist and is currently Fitness and Wellbeing Editor at TechRadar, covering all things exercise and nutrition on Fit&Well's tech-focused sister site. Matt originally discovered exercise through martial arts: he holds a black belt in Karate and remains a keen runner, gym-goer, and infrequent yogi. His top fitness tip? Stretch.