Written by Hayley in Gluten Free

This Sunday I am running the Chester half marathon. I’ve been training really hard and also playing close attention to what I eat. Running uses lots of energy and it is important that your body is properly fuelled. This recipe is great as it’s packed with so much nutrition and it keeps you a nice satisfied full. You can really add whatever you like – I cut up a sweet potato, drizzled some olive oil on it and roasted it in the oven for 45 minutes the night before and added it cold the next day.


Serves 1

3 large handfuls of kale
1 tsp olive oil
1tsp reduced salt soy sauce
1 tbsp tahini paste
1  medium sweet potato cut into cubes and roasted
1 avocado
a handful of sunflower seeds


  1. Remove the stalks from the kale and place it into a bowl, then add the olive oil, soy sauce, sweet potato and tahini.
  2. Use a spoon to scoop out the avocado and add to the bowl.
  3. Then mix all of the ingredients together using your hands, making sure that oil, soy sauce, tahini and avocado is rubbed into the kale leaves. Serve with a sprinkling of sunflower seeds.




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