5 Amazing Vegetarian Recipes For Athletes To Boost Energy

Ingredients

• Rinse 1 cup of quinoa under cold water and cook it in 2 cups of water
• Roast 1 can (15 oz) of chickpeas drained and rinsed with 1 tbsp olive oil, 1 tsp smoked paprika, and salt at 400°F (200°C) for 20 minutes until crispy
• Sauté 2 cups of fresh spinach in 1 tsp olive oil for 2-3 minutes until wilted
• Peel and dice 2 medium sweet potatoes
• Toss with 1 tbsp olive oil, 1 tsp cumin, and salt
• Roast at 425°F (220°C) for 25 minutes until tender
• Warm 1 cup cooked black beans with 1 minced garlic clove and ½ tsp chili powder in a skillet for 5 minutes
• Layer whole wheat tortillas with roasted sweet potatoes, black beans, ¼ cup shredded cheese (optional), chopped cilantro, and salsa
• Press and cube 14 oz extra firm tofu
• Toss with 1 tbsp soy sauce and 1 tsp cornstarch
• Heat 1 tbsp sesame oil in a wok or skillet
• Stir-fry tofu until golden, about 5-7 minutes
• Remove and set aside
• Stir-fry 2 cups mixed vegetables (broccoli, bell peppers, snap peas) in the same pan for 5 minutes
• Add tofu back to the veggies, toss with 2 tbsp soy sauce and 1 tsp grated ginger. Cook another 2 minutes
• Serve over brown rice and garnish with sesame seeds and sliced green onions
• In a blender, combine: ½ cup rolled oats, 1 tbsp chia seeds, 1 tbsp almond butter, 1 cup unsweetened almond milk, 1 cup mixed berries, and 1 frozen banana
• Blend until smooth, about 1 minute. Add water or more almond milk to reach desired consistency
• Pour into a glass and sprinkle with hemp seeds or granola for extra crunch