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.
