Prawn and Sweet Potato Salad
LunchThis crunchy salad is delicious and so full of different flavours and textures that will change your perspective on salads!
Calories408kcal
Carbs36g
Protein20g
Fats21g
For Rest DayPerformance Benefits
This recipe would be great on a rest day when energy requirements are lower.
Health Benefits
This recipe is a great source of Vitamin C, also known as ascorbic acid, which may reduce the length of a cold or flu. The recommended intake of Vitamin C when sick is 10g per day.
Expert Tips
Serve with some quinoa or rice on training days for an extra carbohydrate hit!
Equipment
- Oven
- Baking tray
- Non-stick pan
Ingredients
- 2 tbsp Olive oil
- 1 Red bell pepper
- 1 Sweet potato (medium)
- 200 g Prawns
- ½ tsp Smoked paprika
- ½ tsp Garlic powder
Salad
- 2 handful Baby spinach
- ½ Red onion
- 100 g Sweetcorn
- 2 tbsp Olive oil
Dressing
- 1 tbsp Lemon juice
- 1 clove Garlic (minced)
- 1 pinch Salt
Servings
Instructions
- Preheat the oven to 180℃. Slice up the pepper and sweet potato and put on a baking tray. Lightly coat them in olive oil and sea salt.
- Roast for 20-25 minutes until cooked through and lightly browned.
- Heat some oil on a pan and coat the prawns in the smoked paprika and garlic granules. Fry on a medium heat until cooked (as per packet instructions).
- Slice up the red onion and add the onion, sweetcorn and spinach to a large bowl.
- For the dressing mix the crushed garlic, olive oil, lemon juice and a good pinch of salt together in a small bowl.
- Pour the dressing over the salad.
- Add the sweet potato, pepper and prawns and mix well, fully coating the salad in the dressing before serving.
Notes
Nutrition
Serving: 1ServingCalories: 408kcalCarbohydrates: 36gProtein: 20gFat: 21gSaturated Fat: 3.2gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 13.8gSodium: 247mgPotassium: 844mgFiber: 8gSugar: 16gVitamin A: 939ugVitamin C: 141mgCalcium: 68mgIron: 1.9mg
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