This recipe is quick and easy, and makes a great lunch or dinner option to meet increased iron needs during altitude training.
Ingredients:
2 sweet potatoes
Massaged Spinach:
1 8-ounce bag of baby spinach
1 tbsp. extra virgin olive oil
½ juice of lemon
¼ tsp. crushed red pepper flakes
1/8 tsp. salt
Roasted Chickpeas:
2 15-ounce cans of chickpeas (garbanzo beans)
1 tbsp. extra virgin olive oil
1 tbsp. curry powder
1 tbsp. honey
1 tsp. salt
Tahini Sauce:
¼ cup sesame tahini
½ cup plain non-fat Greek yogurt
1 tbsp. maple syrup
½ juice lemon
¼ tsp. salt
1 garlic clove
½ – 1/3 cup water
Directions:
Sweet Potatoes:
Preheat oven to 400 degrees Fahrenheit. With a fork, pierce sweet potato skins 5-6 times. Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour. If you are in a hurry, you can microwave the potatoes as well.
Roasted Chickpeas:
Preheat oven to 425 degrees Fahrenheit. Toss chickpeas with oil, honey, curry powder, and salt on a rimmed baking sheet until coated. Spread in an even layer and bake for 15-20 minutes. Sitr chickpeas and bake another 15-20 minutes until crisp and golden brown.
Massaged Spinach:
Place spinach in a gallon plastic bag with lemon, olive oil, salt and crushed red pepper flakes. Massage in the bag until the spinach has reduced in size by ½.
Tahini Sauce:
With an immersion blender or regular blender, blend all ingredients, adding more water if you desire a thinner consistency.
Assemble Your Potato:
Half sweet potato and fill with 1 cup of massaged spinach and ½ cup of roasted chickpeas. Drizzle with 2 tbsp. of tahini sauce to finish.
Nutritional Information per Serving:
Calories: 420; Fat: 10.5 grams; Sat fat: 1.5 grams; Carb: 71 grams; Fiber 13 grams; Protein: 13 grams.
*Source: https://mcdanielnutrition.com/posts/sweets-beans-greens—the-meal-i-cant-get-enough-of