*This is a sponsored post written in partnership with Fresh Direct and Health Warrior.
We all want fresh, easy to make meals that are nutritious, don’t take a ton of time to make and can be made in advance. Being in marathon training means you probably don’t have a lot of time to make meals, but also want to make sure you’re eating correctly to recover between runs.
We’re all too familiar with having a post-run recovery smoothie or smoothie bowl, but what are you eating for lunch at your desk during the week? Making a high-quality nutritious meal for lunch during the week can be just as easy as making a post-run smoothie.
I created this recipe with three things in mind:
- It had to be simple to make (very little time spent chopping veggies, quick cook time, little clean-up, etc)
- It had to be high in both protein and nutrients.
- It could be made once, but eaten for multiple meals throughout the week to simplify healthy eating.
Here’s what I came up with – A Runner’s Recovery Bowl. I hope you enjoy the recipe.
If you live in NYC you can shop all of these ingredients easily from the FoodKick App for same day delivery in select areas in NYC or they are also available on FreshDirect.com for next day delivery.
Runner’s Recovery Bowl
Make this for dinner one night this week, then take the leftovers to work all week for a nutritious homemade lunch.
2 tablespoons olive oil
10 ounces diced & peeled sweet potatoes
1 bag Path of Life Organic Quinoa and Brown Rice or 3/4 cup of cooked brown rice and 3/4 cup cooked quinoa
4 garlic cloves minced
1 inch grated fresh ginger
1 bunch lacinato kale de-stemmed and chopped
1 can chickpeas drained and rinsed
1/2 bag Ocean Mist Farms Shredded Brussel Sprouts steamed in bag or 1 cup steamed shredded brussels sprouts
salt to taste
optional: one fried egg per person if served immediately after preparing
Directions: Add 1 tablespoon of oil to a large pan over medium heat. Add diced potatoes to pan. Cook for approximately 20 minutes and stir frequently. In the meanwhile, steam the brussels sprouts in the microwave, then heat the frozen quinoa and brown rice. After the sweet potatoes are soft add the second tablespoon of olive oil, ginger and garlic. Cook for one minute then add kale. Stir ingredients and cook for 5 more minutes. Stir in chick peas and cook for 3 minutes or until chickpeas are warm. Remove from heat. Mix in brussels sprouts, quinoa and brown rice. Add salt to taste.
If serving immediately, top with a fried egg or hot sauce your choice!
If you’re making it for lunches at work, divide mixture up into 4 separate containers.
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