I mentioned awhile back I started training for a marathon taking place in October. As the date draws near, I’m progressively logging more miles each week and have reached the phase in my regiment where I am hungry ALL. THE. TIME.
Hunger seems to strike at any moment. Consequently, I’ve created a growing stockpile of rations for my car, purse, and desk. But my favorite thing to have on hand for snacks and meals is a good ol’ potato. Friends, I am eating A LOT of potatoes these days.
And for good reason. Potatoes are great for runners. They’re high in carbohydrates and packed with potassium making for a perfect pre or post run nosh.
I’m not stretching the truth when I say I eat potatoes of some kind every day. Sometimes it’s a sweet potato mashed and topped with maple syrup and peanut butter, or boiled yukon gold potatoes in a salad niçoise, or even pan fried red potatoes for a simple hash (not to mention the occasional side of chips or fries). But my favorite way to enjoy potatoes is roasted in the oven and tossed on a salad.
Roasting a big batch of potatoes at the beginning of each week has been a lifesaver for me. Not only are they great to eat fresh out of the oven, I can keep them in the fridge and reheat them whenever a craving strikes.
This recipe starts with a simple vinaigrette. Dijon, lemon juice, olive oil, salt, and pepper get thrown in a mason jar and shaken vigorously until the ingredients are incorporated. A third of the mixture gets poured over the potatoes while the remaining is used to dress the salad once the potatoes have finished up in the oven.
The warm, roasted potatoes go on top of a bed of arugula along with avocado slices and quinoa for added protein then dressed with the remaining vinaigrette.
This salad is best while the potatoes are still fresh and warm out of the oven, but the prepped ingredients can also be stored separately and combined whenever you’d like. You can reheat the potatoes in the microwave or enjoy them cold like I did.
Hope you’re having a relaxing summer, friends.
- 6-8 Small Yukon Gold Potatoes Cubed
- 2 Cups Quinoa Cooked
- 6 Cups Arugula
- 1 Avocado Sliced
- 1 Tsp Dijon Mustard
- 1 Clove garlic Grated
- 1/4 Cup Lemon Juice
- 3/4 Cup olive oil
- 1 Pinch Salt
- 1/2 Tsp Black Pepper
- Start by making the dressing by adding all the dressing ingredients to a jar and shaking vigorously until everything is incorporated.
- Preheat the oven to 425. Place the cubed potatoes into a bowl and poor 1/3 of the dressing on top. Toss to combine. Spread the potatoes onto a baking sheet and roast until tender for 20-25 minutes, flipping them halfway through.
- Portion out the arugula into 4 separate bowls. Top with quinoa, potatoes, and avocado then drizzle desired amount of dressing on top. Optionally, you can store the prepped ingredients in separate containers and serve as lunch or dinner throughout the week.