Strong Roots

Coconut, Roasted Sweet Potato & Lemongrass Soup

Coconut, Roasted Sweet Potato & Lemongrass Soup

Colder weather is upon us, which means that it’s the perfect time to warm up with a STRONG ROOTS soup recipe inspired by dynamic duo, The Happy Pear! Featuring our Garlic Roasted Sweet Potato Chunks, this delicious Coconut, Roasted Sweet Potato & Lemongrass Soup is packed full of a variety of flavours and is one recipe that will warm you up on the coldest of days!

Let us know if you try it out in the comments section below or tag us in a picture on social media. We love hearing about your creations!

Ingredients:
1 bag of STRONG ROOTS Garlic Roasted Sweet Potato Chunks 
2 onions, finely chopped 
2 carrots 
3 cloves of garlic
1 1/2 red chillies 
Small piece of fresh ginger (1cm)
3 tbs oil
2 stalks of lemongrass
2 tsp salt
1/2 tsp freshly ground black pepper
Juice of 2 limes 
1.5 litres vegetable stock 
1 x 400 ml tin coconut milk  

Method:
1. Preheat the oven to 200 °C.

2. Cook the STRONG ROOTS Garlic Roasted Sweet Potato Chunks as per cooking instructions on the pack.

3. Pour the oil into a large pan at medium heat. Add the onion and carrot and sautée for 10 minutes until translucent and soft. Stir occasionally to avoid burning.

4. Bruise the lemongrass with the back of your knife and add to the pan along with the garlic, chillies and ginger. Cook for 2 minutes.

5. Add the sweet potatoes and stir. Sprinkle the salt and pepper and squeeze in juice of two limes. Pour in the stock and coconut milk and turn up the heat.

6. Bring to the boil and reduce to a simmer for 15-20 minutes.

7. Remove the pan from the heat. Take out the lemongrass stalks and blend the soup until smooth.

8. Serve with a dollop of coconut yoghurt and some coriander.

9. Enjoy!

Coconut, Roasted Sweet Potato & Lemongrass Soup

Coconut, Roasted Sweet Potato & Lemongrass Soup

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Garlic Roasted Sweet Potato Tacos

Garlic Roasted Sweet Potato Tacos

Taco lovers, rejoice! This hearty taco recipe features our Garlic Roasted Sweet Potato Chunks, black beans with a slight kick, and a delicious guacamole that everyone will love! This one is vegetarian, gluten-free and is sure to keep you satisfied all day long.

Let us know if you try it out in the comments section below or tag us in a picture on social media. We love hearing about your creations!

Ingredients (makes 8-10 tacos):
1 pack of Strong Roots Garlic Roasted Sweet Potato Chunks

Spicy Black Beans
1 tbsp olive oil
1 small red or white onion, finely chopped
Fine sea salt
2 tsp ground cumin
¼ tsp chilli powder
2 cans black beans, rinsed and drained
50ml water
1 tsp lime juice
Freshly ground black pepper, to taste

Guacamole
2 avocados, pitted
1 red onion
Handful of fresh coriander (mostly leaves, some small stems are ok)
2 cloves garlic, roughly chopped
2 tbsp lime juice (about 1 medium lime)
½ tsp fine grain sea salt
Freshly ground black pepper, to taste

Other
8 to 10 small hard shell corn tortillas
Crumbled feta
Mixed seeds

Method:
1. Preheat the oven to 200°C. Place the Strong Roots Garlic Roasted Sweet Potato Chunks on a baking tray and cook for 20-25 minutes, as per pack instructions.

2. Prepare the black beans. Warm the olive oil in a large saucepan over medium heat. Add the onions, cook, stirring occasionally, until the onions have softened, add a pinch of salt. Add the cumin and chilli powder and cook for a few minutes while stirring. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.

3. Chop the red onion finely. Smash the avocado with a fork or blend in a food processor. Add the lime juice, red onion, salt and pepper.

4. To assemble the tacos, spread black beans down the middle of each tortilla, add the guacamole, then top with the Garlic Roasted Sweet Potato Chunks. Garnish with feta and mixed seeds.

5. Enjoy!

Garlic Roasted Sweet Potato Tacos

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6 #StrongSquad Dishes You Have to Try!

Glazed Vegetable Skewers

As a result of our callout for #StrongSquad members, we’ve been inundated with mouth-watering images of your creative and colourful dishes. Ranging from indulgent Courgette Spaghetti with Spinach Bites to a healthy Summer Salad with Kale & Quinoa Burgers! We’ve tried a few of these recipes in our HQ and they are as delicious as they look, so we’ve listed our top six below. If you think you deserve to be featured here, tag us in your next STRONG ROOTS meal!

1. Courgette spaghetti topped with Spinach Bites – @daniela_mindbodyhealth
https://www.instagram.com/p/BlTW8TFAefJ/?taken-by=strongrootsirl

2. Roasted Beetroot Wedges with stuffed aubergine and smoked tofu – @thehealthybeard
https://www.instagram.com/p/BkqKGCTnB0E/?taken-by=strongrootsuk

3. Kale & Quinoa stack with poached eggs – @jenniferachaney
https://www.instagram.com/p/Bj1rShXH5zF/?taken-by=strongrootsirl

4. Smashed avo on toast – @niki1880
https://www.instagram.com/p/BiuAO3_HQoA/?taken-by=strongrootsuk

5. Spinach Bites pita creation – @vegan_kez
https://www.instagram.com/p/Bibwd27nPtL/?taken-by=strongrootsuk

6. Summer salad with Kale & Quinoa Burgers – @essentially.emma
https://www.instagram.com/p/BmL7M-GAyxz/?taken-by=strongrootsirl

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Honey Orange Mixed Root Vegetable Fries Platter

Honey Orange Mixed Root Vegetable Fries Platter

Looking for a dish to serve that’s sweet, savoury and has a tangy twist? Use our Mixed Root Vegetables Fries to whip up this delicious Honey Orange Mixed Root Vegetable Fries Platter that will blow your taste buds away! This is one side dish that you’ll be serving over and over again all summer long.

Let us know if you try it out in the comments section below or tag us in a picture on social media. We love hearing about your creations!

Ingredients (serves 4):
1 bag Strong Roots Mixed Root Vegetable Fries
1 tsp Dijon mustard
1 tsp olive oil
1 tsp honey
Salt & pepper
Juice of 1 small orange
Sesame seeds
Fresh thyme

Method:
1. Pre-heat the oven to 200°C. Spread the Strong Roots Mixed Root Vegetables Fries out on a baking tray and roast for 25-35 minutes until cooked.

2. Whisk together the mustard, orange juice, olive oil, honey and salt and pepper in a bowl until combined. About 5 minutes before the fries are cooked, remove from the oven and pour over half the dressing. Mix well so all of the fries are coated, then return to the oven.

3. Once cooked, transfer to a serving platter and drizzle over the rest of the dressing, then garnish with fresh thyme and sesame seeds.

4. Dig in and enjoy!

*Please note – the fries will not crisp up in the oven like they usually do, however they will have a delicious flavour.

Honey Orange Mixed Root Vegetable Fries Platter

Honey Orange Mixed Root Vegetable Fries Platter

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Glazed Vegetable Skewers

Glazed Vegetable Skewers

Colourful, easy to make and extra tasty, these Glazed Vegetable Skewers featuring our Garlic Roasted Sweet Potato Chunks make for the perfect plant-based main or side dish. With a tangy glaze to complete this dish, its guaranteed to be a hit with everyone this summer!

Let us know if you try it out in the comments section below or tag us in a picture on social media. We love hearing about your creations!

Ingredients (makes 5 skewers):

For the glaze:

1 tsp grainy mustard

1 tsp honey

1 tsp fresh lemon juice

2 tsp olive oil

For the skewers:

100g Strong Roots Garlic Roasted Sweet Potato Chunks

1 courgette, thickly cut

½ small aubergine, cut into chunks

5 cherry tomatoes

100g halloumi, cut into chunks

Method:

1. Soak 5 wooden skewers in water for 30 mins to stop them burning. Heat the oven to 200°C, spread the sweet potato chunks on a baking tray and roast for 15 minutes until partially cooked.

2. Whisk together the glaze ingredients in a bowl and assemble your veg skewers, then brush generously with the glaze so everything is coated.

3. Grill or barbeque the skewers for around 15-20 minutes until charred, turning every 5 minutes or so and keeping an eye out so they don’t burn. Brush with any remaining glaze before serving.

4. Enjoy!

Glazed Vegetable Skewers

Glazed Vegetable Skewers

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Courgette, Feta & Mint Summer Salad

Strong Roots Summer Salad Recipe

We’ve created a light, fresh, tasty throw-together salad recipe that’s packed with delicious summer ingredients and makes the perfect lunch or side dish for any BBQ.

Let us know if you try it out in the comments section below or tag us in a picture on social media. We love hearing about your creations! 

Ingredients (serves 4):

For the salad:

3 Strong Roots Kale & Quinoa Burgers

100g spinach

5 radishes, sliced

1 small courgette, peeled into ribbons

4 asparagus spears, peeled into ribbons

80g feta, cut into chunks

100g garden peas, cooked

30g blanched hazelnuts, roughly chopped

Handful fresh mint leaves

For the dressing:

1 tsp olive oil

1 tsp fresh lemon juice

1 tsp Dijon mustard

1 tsp honey

Salt & pepper

Method:  

Pre-heat the oven to 200°C. Spread the Kale & Quinoa burgers on a baking tray and roast in the oven for 15-20 minutes. Leave to cool before chopping into bite sized chunks.

Assemble all the salad components together on a serving dish. In a separate bowl, whisk together the dressing ingredients and drizzle over the salad before serving.

Strong Roots Summer Salad

Strong Roots Summer Salad

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Pumpkin & Spinach Burgers with Pickled Cucumber

Pumpkin & Spinach Burger with Pickled Cucumber

Crispy on the outside, soft on the inside and served with creamy avocado, mayo and pickled cucumber for flare, food blogger Issa Robinson, aka @GoodnessGuru, created a delicious, fresh, fast comfort food recipe using our Pumpkin & Spinach Burgers!

Let us know if you try it out in the comments section below or tag us in a picture on social media. We love hearing about your creations!

Ingredients: 

2 Strong Roots Pumpkin & Spinach Burgers

2 wholemeal buns (or buns of choice)

1 cucumber

2 tbsps mayo, vegan mayo, greek yoghurt

1 large avocado

2 small handfuls of lettuce of choice

25ml olive oil

25ml cider vinegar

25ml red wine vinegar

Method:

1. Prepare the quick pickled cucumber the day before making the entire recipe. Peel the cucumber (using a vegetable peeler) into fine slices. Add the slices to a bowl and sprinkle with a generous pinch of salt.

2. Pour the olive oil, red cider vinegar and cider vinegar over cucumber slices and stir. Cover and leave in the fridge overnight or for at least 6 hours.

3. Preheat the oven to 180°C and line a baking tray with greaseproof paper. Place the Strong Roots Pumpkin & Spinach Burgers on the tray and bake in the oven for 20-25 minutes.

4. Mash the avocado using the back of a fork and season with salt and pepper.

5. Half the buns and toast until they start to turn crispy. Cover the bottom bun with a generous heap of smashed avo and top with mayo.

6. Add the Pumpkin & Spinach Burger on top of the avocado and add small handful of greens. Add the pickled cucumber on top of the mayo and carefully assemble.

7. Enjoy whilst the burger and bun are still warm!

Pumpkin & Spinach Burger with Pickled Cucumber

Pumpkin & Spinach Burger with Pickled Cucumber

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Stuffed Aubergine with Beetroot Wedges

Stuffed Aubergine with Beetroot Wedges

We invited food blogger Tiago Fragoso, aka @thehealthybeard, back to create another mouth-watering recipe using our Roasted Beetroot Wedges. Simple to make, this plant-based dish is packed full of different flavours and textures and can be enjoyed for lunch or dinner.

Let us know if you try it out in the comments section below or tag us in a picture on social media. We love hearing about your creations!

Oven Ingredients:

250g Strong Roots Roasted Beetroot Wedges

1 aubergine

1 tsp olive oil

Salt and pepper to taste

Tapenade Ingredients:

170g pitted black olives

3 small garlic cloves

1 tbsp olive oil

Handful fresh parsley

Salt and pepper to taste

Extra Ingredients:

225g smoked tofu

1 tsp olive oil

Method:

1. Pre-heat the oven to 200°C.

2. Wash and slice the aubergine in half.

3. Heat 1 tsp of olive oil in a pan over a medium heat, then sear the inside of the aubergine until golden.

4. Place the Strong Roots Roasted Beetroot Wedges and aubergine facing up on a baking tray. Season the aubergine with salt and pepper, place in the oven and bake for 25 minutes.

5. To make the black olive tapenade, remove the skin from the garlic and place all of the ingredients into a food processor and pulse. Do not over pulse, the tapenade should have some crunch.

6. Chop the tofu into 0.5 – 1cm cubes. Heat 1 tsp of olive oil in a pan over a medium heat and lightly fry until golden (5-8 minutes).

7. Pour the tapenade into the same pan as the tofu, reduce the heat and simmer for a few minutes.

8. Remove the aubergine and beetroot wedges from the oven. Stuff the aubergine with the tapenade tofu and garnish with fresh parsley.

9. Serve with Strong Roots Roasted Beetroot Wedges and enjoy!

Stuffed Aubergine Served with Beetroot Wedges

Stuffed Aubergine Served with Beetroot Wedges

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Kale & Quinoa Burger Wraps with Miso Ketchup

Kale & Quinoa Burger Wraps with Miso Ketchup

We know how hectic life can be so we asked food blogger Sara Kiyo Popowa, aka @shisodelicious, to create a recipe that really comes to the rescue at the end of a long day. Satisfying chips and veggie burgers are balanced by greens, gut-friendly tangy sauerkraut and a nutrient-rich, flavoursome ketchup.

Let us know if you try it out in the comments section below or tag us in a picture on social media. We love hearing about your creations!

Ingredients (serves 2):

4 Strong Roots Kale & Quinoa Burgers

2 portions Strong Roots Mixed Root Vegetable Fries and/or Strong Roots Oven Baked Sweet Potato Fries

4 large salad (or collard) leaves

8-10 curly kale leaves, thoroughly washed

1 red or pink grapefruit

4 tbsp sauerkraut

Miso ketchup:

3 tbsp natural ketchup

Hot chilli sauce or powder to taste

1 1/2 tbsp brown rice miso paste (medium colour/strength)

1/2 tbsp nutritional yeast (optional)

Water (for desired consistency)

Method:

1. Preheat your oven to 200ºC and place frozen Strong Roots Kale & Quinoa Burgers and Strong Roots Mixed Root Vegetable Fries in a single layer on a (paper-lined) baking tray. Roast for 15-20 minutes, until the chips are crispy and a little charred at the edges.

2. Heat a dry frying pan over medium-high heat and rip the (wet) kale leaves straight into the pan. Chop the stems finely and add in.

3. Add a splash of water, cover with lid and let steam for a couple of minutes, until the leaves are soft but still bright green.

4. Use a sharp knife to skin the grapefruit. Cut into thin slices and combine with kale.

5. Stir together all ketchup ingredients in a small bowl.

6. To make the wraps, open a leaf and fill with chips, a spoonful of ketchup, a spoonful of sauerkraut, one Strong Roots Quinoa & Kale Burger (broken in two) and kale/grapefruit.

7. Wrap up and enjoy!

Kale & Quinoa Burger Wraps with Miso Ketchup

Kale & Quinoa Burger Wraps with Miso Ketchup

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Mushroom, Garlic Roasted Sweet Potato & Quinoa Bake

Mushroom, Garlic Roasted Sweet Potato & Quinoa Bake

Good news, veggie lovers! This month we’ve invited food blogger Tiago Fragoso, aka @thehealthybeard, to create a delicious recipe that we know you’re going to love. Using our Garlic Roasted Sweet Potatoes, this hearty Mushroom, Garlic Roasted Sweet Potato & Quinoa Bake is packed full of flavour with every bite.

Let us know if you try it out in the comments section below or tag us in a picture on social media. We love hearing about your creations!

Ingredients:

250g Strong Roots Garlic Roasted Sweet Potato

80g quinoa

400ml water

250g portobello mushrooms

1 tsp garlic oil

2 garlic cloves

½ medium-size onion

Fresh thyme

Salt and pepper to taste

Method:

1. Begin by pre-heating the oven to 200°C and placing the Garlic Roasted Sweet Potato Chunks on a baking tray lined with grease-proof paper. Bake in the oven for approximately 25 minutes.

2. Rinse the quinoa thoroughly. Boil 400ml of water with sea salt, then add the quinoa and boil for 15-18 minutes over a medium heat.

3. Wash and slice mushrooms, crush the garlic and dice the onion. Pour the garlic oil directly in a frying pan over medium heat and throw in the sliced mushroom, garlic and diced onion. Cook until the mushrooms are nice and crispy. Season the mushrooms with salt, pepper and fresh thyme to taste. Simmer on a very low heat for 15 minutes.

4. Remove the sweet potatoes from the oven and mix them with the mushrooms. Add the quinoa and stir.

5. Transfer the ingredients to a baking dish. Add raw mushrooms slices and extra thyme, then reduce the oven temperature to 180°C and bake for 25 minutes.

6. Serve with a green salad and enjoy!

Mushroom, Garlic Roasted Sweet Potato & Quinoa Bake

Mushroom, Garlic Roasted Sweet Potato & Quinoa Bake

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