— by Caela Fenton
Surprisingly simple yet incredibly gourmet looking, vegetable stacks are one of those dishes that never fail to impress. If you’re searching for a new healthy pre- or post-workout recipe, or cooking for a vegetarian or vegan tri buddy, vegetable stacks are a great option.
Nitrate-rich beets and slow-burning sweet potatoes, when combined with plant-based protein like lentils, make for a runner super-meal. This whole recipe can be prepared in advance and then assembled, if you’re a think-ahead kind of cook.
This simple vegan stack takes only 30 minutes to make and contains just a handful of ingredients. Simplicity for the win.
This fool-proof recipe makes 12 stacks–perfect for feeding a crowd. All you need are a few sweet potatoes, some coconut oil/butter, rosemary and Parmesan cheese for a decadent sprinkling on top. These stacks make for a great carbohydrate side dish.
This recipe proves that veggie stacks are not just a dinner dish. Step up your morning meal with this combination of portobello mushroom, spinach, zucchini and red pepper, topped with a bit of feta. Get your dose of veggies in first thing in the morning.
Eggplant and roasted red pepper form the basis of this veggie stack (although portobello is an adequate swap for eggplant if you prefer). You can use store-bought roasted red pepper to save time, or this recipe’s author will teach you how to make your own.
Judging by this recipe’s name, it’s got something here for everyone. This recipe is beet-based (which is always a good call for runners) and it tells you how to make vegan ricotta. For the non-vegans, regular ricotta works just as well.
This veggie stack is inspired by the traditional capers salad, which features fresh tomatoes and mozzarella. Instead, recipe author Sara opts to swap the mozzarella with extra firm tofu, making this stack a complete and low-fat meal.
This recipe doesn’t stop at just one type of beets. It combines red beets and gold beets for the ultimate oxygen-uptake-improving meal. Definitely a good one to add to the meal plan during heavy training weeks.
This recipe is one of those “don’t knock it till you try it cases.” Plus, ginger is a great anti-inflammatory ingredient. Runners could do to have more of in their diets.