Earthy roasted beetroot over quinoa and chickpeas, with spinach and a bright lemon dressing: a bowl designed to fuel a workout rather than weigh you down after one. Batch the beetroot and it comes together fast all week.
Ingredients
- 2 beetroot, peeled and diced
- 100g quinoa, rinsed
- 1 tin of chickpeas, drained
- 2 handfuls of spinach
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon, salt and pepper
Method
- Heat the oven to 200°C (fan 180°C). Roast the beetroot with 1 tbsp of the oil for 30 minutes until tender.
- Simmer the quinoa for 12–15 minutes until cooked, then drain and fold the spinach through while warm.
- Add the chickpeas and roasted beetroot, and dress with the remaining oil and the lemon.
Why it works
Beetroot is a favourite of endurance athletes for a reason: it is rich in dietary nitrate, which the body converts to nitric oxide to help widen blood vessels and improve blood flow. Paired with the slow carbohydrate of quinoa and the protein of chickpeas, it makes a bowl built for sustained energy and performance.
