Have you just hit the gym really hard, and are now feeling full of happy endorphins but slightly exhausted? We’ve all been there! This power bowl recipe will revitalise you completely, packed with good carbs, protein and fats, it’s a bowl of balance. Sweet potato is one of my favourite ways of replacing grains when you need something that’s easy to make and a food that everyone enjoys.
100g sweet potato, peeled and cubed
¼ teaspoon coconut oil, melted, plus extra for the chicken
1 skinless chicken breast fillet
30g spinach, chopped
4 walnut halves, chopped
25g blueberries or raspberries
50g cooked quinoa
FOR THE CREAMY AVOCADO DRESSING
¼ ripe avocado, halved, stoned and chopped
2 tablespoons lime juice
½ teaspoon salt
1. Preheat the oven to 180°C/gas mark 4.
2. Mix the sweet potato with the coconut oil to coat and evenly spread the cubes over a baking sheet. Roast the sweet potato in the oven for 25 minutes. Pop the chicken in a baking dish, rub a little coconut oil over it and place in the oven at the same time as the sweet potato.
3. Add the chopped spinach, walnuts, berries and cooked quinoa to a large mixing bowl. Shred the cooked chicken with a knife and add both the chicken and sweet potato to the mixing bowl. Toss everything together.
4. To make the creamy avocado dressing, put all the ingredients in a blender and blitz until smooth. Coat the chicken mix with 1 tablespoon of the dressing and enjoy.
MAEVE’S TIP: If you have any leftover creamy avocado dressing, it can be used for any other salad. It will keep in the fridge for up to three days.
599 CALORIES / 35.5G CARBS / 34G FAT / 38.5G PROTEIN