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