Marathon season is upon us, and we want to make sure you're all fueled up for those long gruelling training sessions in the lead up to the big event.
Over the next 5 weeks we'll share recipes with you to inspire your dinners in a healthy way that also ensures you're Marathon ready!
Week 1: Sweet potato & black bean chilli with zesty quinoa
1 tbsp rapeseed oil
2 sweet potato, peeled and cut into 1 in cubes
1 onion, chopped
2 fat garlic clove crushed
1 red chilli, seeds removed if you don't like it too hot, and finely chopped
small bunch coriander, stalks finely chopped, leaves roughly chopped (keep them separate)
2 tsp ground coriander
2 tsp ground cumin
2 tsp smoked paprika
2 tsp chipotle paste (ensure you use a gluten-free variety)
1 heaped tsp vegan-friendly yeast extract
2 x 400g cans chopped tomato
400g can black bean
140g quinoa, cooked according to pack, or 250g pack ready-cooked quinoa
zest and juice 1 lime
1 tbsp pumpkin seed
1 ripe avocado, peeled and cubed
1. Heat oven to 180C/160C fan/gas 4. Toss the potatoes with half the oil and some seasoning on a baking tray. Bake for 30 mins, tossing halfway through cooking, until tender. Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 mins until soft, then add the garlic, chilli and coriander stalks. Cook everything for a further 2-3 mins, stirring to prevent the garlic from burning. Sprinkle in the spices, stirring for 1 min more, until aromatic. Stir in the chipotle paste, yeast extract, tomatoes and half a can of water, swirling it around the tin to wash out all the bits of tomato. Simmer the sauce, uncovered, while the sweet potato is cooking, adding a splash more water if it looks too dry.
2. Add the sweet potato, black beans and seasoning to the chilli. Bubble for 5 mins, then taste and adjust the seasoning with a squeeze of lime and a sprinkle of sugar if it needs it. Meanwhile, stir the lime zest, a squeeze of lime juice, the coriander leaves and the pumpkin seeds into the quinoa. Toss the avocado in the remaining lime juice as soon as you’ve cut it – this will prevent it turning brown.
3. To serve, divide the quinoa between plates or bowls, top with the chilli and a pile of avocado.