Roasted Sweet Potatoes with Pumpkin Seeds

I found this recipe in Brendan Brazier’s book Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life and it has become a family favorite. It’s easy to prepare, delicious, and provides a ton of great nutrition: mainly complex carbohydrates, beta-carotene, Vitamin C, iron, and protein. These sweet potatoes along side a big salad of mixed greens makes for a well-balanced and nutrient-dense meal. I load up on these in the days leading up to a long run; they help give my body a good supply of glycogen for those grueling endurance activities.

What plant-based foods do you use to fuel your body before a long run or race? Share it in the comments section below!

2-4 sweet potatoes cut into chunks or wedges
2 cloves garlic
2 Tbsp coarsely chopped pumpkin seeds
1 Tbsp oregano
1 1/2 Tbsp coconut oil
1 Tbsp fresh basil chopped fine
Sea salt to taste

Preheat oven to 400°

In a large bowl, combine the garlic, pumpkin seeds, oregano, coconut oil, basil, and sea salt. Add the sweet potatoes and mix well to coat.

Transfer to a baking sheet and bake for 20-30 minutes. Cook time will vary depending on how large your sweet potato pieces are.

Nutrition
Servings: 4
Per serving: 368 calories (140 from fat), 15.6g total fat, 1.8g saturated fat, 0mg cholesterol, 321mg sodium, 50.9g total carbohydrate (7.8g dietary fiber, 24.6g sugar), 10.4g protein,  9% vitamin A, 0% vitamin C, 9% calcium, 18% iron

• Good Points: No cholesterol, low in sodium and sugar, high in dietary fiber, manganese, potassium, and Vitamin C