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Eat. Train. Race. Travel.

Welcome to Athlete Food - our continuous adventure to seek out healthy food around the globe and at our own dinner tables. Hope you are inspired to get on a plane or get out the plates and cook a healthy dinner tonight!

Travel Food: Sweet Potatoes and Quinoa

Travel Food: Sweet Potatoes and Quinoa

When I travel to races, I always like to bring at least one home-cooked meal for road. Well, actually, for the air. I know I'm not only one who gets starving as soon as I hit the security line at the airport!

Since snacks from Hudson News don't exactly cut it as pre-Ironman fuel, this is the salad I like to bring with me. 

And here's why you should try it: 

  • Travels well
  • Won't stink up the plane 
  • Healthy
  • Won't be hungry 15 minutes after eating
  • Tastes better after sitting around in a carry-on bag


Roasted Sweet Potatoes, Quinoa, and Kale

Here's What You Need:
One large sweet potato
Red pepper flakes
1/2 bunch of kale (any variety)
Lemon juice
Quinoa
Salt/pepper

Plastic container to recycle on the road

Heat oven to 400. Cut sweet potatoes into small, evenly-sized cubes. Toss with olive oil, sprinkle with red pepper and salt. Bake until potatoes are tender and starting to carmelize, about 15 minutes. 

In the meantime, make the quinoa and kale. 

To prepare the kale, slice into slivers, toss with lemon juice and a pinch of salt and set aside. 
When quinoa is finished add the kale to the pot. The heat from the quinoa will steam and softened the kale. 

When potatoes are finished, add them to the quinoa and kale. Cool. Pack into container. 

Don't forget to pack a utensil or pick one up at the airport. 

Clike here to visit our RECIPE ARCHIVE
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