Strong Roots

Nourishing and Satisfying Buddha Bowl Recipe

When you can’t decide what you want to eat, a Buddha Bowl is just what you need. They are delicious, colourful, comforting and not to mention the perfect dish for an Instagram food snap! Usually made up of grains, veggies, and a protein, the best thing about Buddha Bowls are that you can use pretty much anything you have in your fridge, press or freezer. There are countless variations and flavour possibilities! Need some Buddha Bowl inspiration? Here’s one of our tried and tested recipes that you can’t go wrong with.

Make sure to let us know if you try out the recipe in the comments section below or tag us in a picture on our socials. We love to hear about your own recipe creations!

 

Ingredients – Serves 4

1 packet of Strong Roots Spinach Bites

1 packet of Strong Roots Roast Beetroot Wedges

1 packet of Strong Roots Garlic Roasted Sweet Potato

2 Strong Roots Riped Avocado Halves

100ml crème fraiche

Juice of 1 orange

100g fresh kale

2 tbsp toasted mixed seeds

100g pomegranate seeds

 

Method:

1. Cook the Spinach Bites, Roast Beetroot Wedges and Garlic Roasted Sweet Potato on separate baking sheets according to their packet instructions.

2. Meanwhile, chop the fully defrosted avocado halves and blend with the crème fraiche and enough of the orange juice to make a thick avocado cream (leave some for drizzling at the end).

3. Blanch the kale for 2 minutes, then drain and refresh under cold running water.

4. Put it in a bowl with the mixed seeds and lightly dress with some of the avocado cream.

5. Divide the Spinach Bites, Roast Beetroot Wedges and Garlic Roasted Sweet Potato between 4 deep bowls.

6. Add a good dollop of avocado cream to each one and garnish with the pomegranate seeds.

7. Add a squeeze of orange juice to each to serve.

8. Enjoy your Buddha Bowl!

Buddha Bowl Recipe by Strong Roots

Buddha Bowl Recipe by Strong Roots

Posted in Uncategorized | Leave a comment

Pumpkin & Spinach Burger Quesadilla Recipe

Pumpkin & Spinach Burger Quesadilla Recipe

With Halloween just around the corner, we figured it was a fitting moment to share a recipe idea for our brand new Pumpkin & Spinach Burger! This is an incredibly quick and simple recipe; perfect for any Halloween entertaining served as the main course or a fun party snack idea. The quesadillas are full of flavour and manage to pack in lots of veggies. Make sure to let us know if you try out the recipe in the comments section below or tag us in a picture on our socials. We love to hear about your own variations!

 

Ingredients – Serves 4

1 packet of Strong Roots Pumpkin & Spinach Burger (4 burgers)

4 wholemeal wraps

120g mature white cheddar cheese, grated

2 scallions, thinly sliced

2 fresh sage leaves, shredded

4 Strong Roots Ripened Avocado Halves

1 roasted red pepper, finely diced (can be from a jar or can)

Juice of ½ lemon

Sea salt and freshly ground black pepper

Sour cream, to serve

 

Method:

1. Cook the Strong Roots Pumpkin Spinach & Burger from frozen for 15-20 minutes in a preheated oven at 200°c.

2. Heat a large frying pan over a medium heat. Put the wraps on the worktop and sprinkle some cheese into the middle of each. Scatter over the scallions and sage. Add a Spinach & Pumpkin Burger to each then fold the wrap to enclose the filling.

3. Add the quesadillas to the heated frying pan, presentation side up. Cook for a couple of minutes on each side until lightly toasted.

4. Meanwhile, chop the fully defrosted Ripened Avocado Halves into dices and mix with the roasted red pepper and lemon juice. Season lightly with salt and pepper.

5. Serve the Spinach & Pumpkin Burger quesadillas on plates with some of the avocado and red pepper salsa and sour cream to serve.

Pumpkin & Spinach Burger Quesadilla Recipe

Pumpkin & Spinach Burger Quesadilla Recipe

 

Posted in Uncategorized | Leave a comment

Beetroot and Bean Burger Gratin with Lemon and Couscous Recipe

Beetroot & Bean Burger Recipe

As you may know, we have just introduced our brand new range of Strong Roots products! To celebrate, we have created some special recipes that we will be sharing with you all over the next few weeks. This week we’re using our Beetroot & Bean Burger served as a heavenly gratin with lemon and couscous. It’s a quick and simple recipe, perfect for impressing your friends at a dinner party. As always, we love to hear about what you think of our recipes. If you try this one out please let us know in the comments section below or tag us in a picture on our socials!

 

Ingredients – Serves 4

1 packet Strong Roots Beetroot & Bean Burger (4 burgers)

200g couscous

160ml boiling vegetable stock or water

3 tbsp olive oil

Finely grated rind and juice of 1 lemon

15g packet flat-leaf parsley leaves finely chopped

100g dried apricots, thinly sliced

50g pine nuts, toasted, plus extra to garnish

Pinch of sea salt

100g feta cheese, crumbled

1 scallion, thinly sliced

3 fresh sage leaves, shredded

Lemon wedges, to serve

 

Method:

1. Arrange the Strong Roots Beetroot & Bean Burger on a baking tray and cook in a pre-heated oven at 200°c for 15-20 minutes.

2. Put the couscous into a bowl and pour in the boiling stock or water. Cover with a plate and leave for 5 minutes. Fluff it up with a fork and stir in 2 tablespoons of the olive oil with the lemon rind and juice, parsley, apricots, pine nuts, and salt.

3. Preheat the grill. Mix the feta with the scallion, sage and remaining tablespoon of olive oil. Place a small pile of the mixture on each burger and cook under the grill for a few minutes until bubbling.

4. Arrange the Beetroot & Bean Burger gratin on plates and garnish with pine nuts. Add the lemon couscous and lemon wedges to serve.

Beetroot & Bean Burger Recipe

Beetroot & Bean Burger Recipe

Posted in Uncategorized | Leave a comment

Avocado, Mint and Chocolate Ice-cream

Avocado Ice-cream

This delicious Avocado Ice-cream is the ultimate dessert. It is creamy and refreshing and has the added health benefit of being made from Strong Roots Ripened Avocado Halves which are filled with vitamins and minerals. The easy recipe is the perfect stress-free dessert to whip up for a dinner party! It can be served in an elegant martini glass with a sprinkling of fresh fruit or simply served as a casual after-dinner treat.  Let us know what you think in the comments section below.

 

Ingredients – Serves 4  people  

2 Strong Roots Ripened Avocado Halves 

1 tin of full-fat coconut milk  

50g mint leaves   

2 tbs honey  

50g chocolate chips  

 

Method: 

1. Defrost the avocado halves.

2. Combine the avocado, coconut milk, mint leaves and honey in a blender until smooth.

3. Stir in the chocolate chips.

4. Pour into a freezer proof container, and freeze about 2 hours stirring every 30 min to prevent large ice crystals forming.

5. Leave out for about 45 minutes before serving.

Strong Roots Avocado, Mint and Chocolate Icecream

Avocado, Mint and Chocolate Ice-cream

 

Posted in 43 | Leave a comment

Sweet Potato Fries with Honey, Sesame Seeds & Mint

With the Summer season soon to be wrapping up, we’re on the look out for some delicious and nutritious comfort foods to keep us cozy and satisfied on those cold winter nights. This recipe gives an extra dimension to our tasty Oven Baked Sweet Potato Fries by adding honey, sesame seeds, and mint.  Our guilt free additions make the Oven Baked Sweet Potato Fries crispy and caramelized on the outside with the sweet scent of mint.  It is so tasty and loaded with flavour. Give it a try and let us know what you think!

 

Ingredients- Serves 4

500g Strong Roots Oven Baked Sweet Potato Fries

2 tbsp honey

10g sesame seeds toasted

20g mint leaves shredded

 

 

Method:

1. Preheat the oven to 200°C.

2. Arrange Strong Roots Oven Baked Sweet Potato Fries in a single layer on an oven tray.

3. Bake for 23 minutes.

4. Using the oven tray, reheat on the barbecue for about 10 minutes.

5. Sprinkle with mint, sesame seeds, and honey.

6. Serve.

Strong Roots - Great BBQ Recipes for the súmmer. Simple and tasty.

Sweet Potato Fries with Honey, Sesame Seeds, and Mint

Posted in 45 | Leave a comment

Avocado Hummus

For many, hummus is a firm dip favourite. So what could be better than adding avocados into the mix! This creamy hummus is packed full of nutrition as both the avocados and chickpeas are fibre-rich plus the avocados are brimming with essential fatty acids. The hummus can be whipped up in seconds and is a great choice for a tasty, guilt-free sandwich spread, while also pairing well with crudités, crackers, nachos and much, much more. Follow the recipe below and let us know how you get on!

 

Ingredients:

4 Ripened Avocado Halves

1 Can of Chickpeas (drained and well rinsed)

1  Clove of Garlic 

2 Tbsp Tahini

1 Lime (juice & zest)

3 Tbsp Extra Virgin Olive Oil

50g Fresh Coriander

Sea Salt 

2 Pinches of Red Chilli Flakes

 

Method:

1. Defrost 4 Avocado Halves.

2. Combine all of the ingredients leaving out 1 tbsp of Olive Oil and a pinch of chilli flakes, and blend until smooth.

3. Place into a bowl or a container and sprinkle the chilli flakes on top with a drizzle of olive oil.

Avocado Hummus

Avocado Hummus

Posted in 83 | Leave a comment

Kale & Quinoa Wraps with Sweet Potato & Smoked Paprika Hummus

These Kale & Quinoa Wraps are the ultimate lunch box filler! They’re a healthy twist on the classic sandwich and can be made within a matter of minutes. The warm spices from the Sweet Potato and Smoked Paprika Hummus and the fresh zest of the lime juice combine to give the wrap a taste that packs a punch.  We love this vegetarian lunch option as it is mess-free and easy to transport. Follow our simple step by step guide below and try making it for yourself at home!

 

Sweet Potato & Smoked Paprika Hummus:

Follow the recipe here: http://strongroots.ie/2017/07/14/sweet-potato-and-smoked-paprika-hummus/

 

Kale & Quinoa Wraps:

Ingredients – Serves 4

4 Kale and Quinoa Burgers

1 Head Baby Gem Lettuce

1 Lime

4 Scallions (chopped)

6 Tortilla Wraps

500g Sweet Potato & Smoked Paprika Hummus

100ml Crème Fraîche

 

Method:

1. Preheat the oven to 200 C. Place 4 Kale and Quinoa burgers in a single layer on a baking sheet.

2. Bake for 12 to 15 minutes turning once.

3. Grill the burgers on the barbecue to warm them up with the tortilla wraps.

4. Spread the hummus over the wrap before topping it with lettuce, scallions, crème fraîche and a squeeze of lime. 

Kale & Quinoa Wrap with Sweet Potato and Smoked Paprika Hummus

Kale & Quinoa Wrap with Sweet Potato and Smoked Paprika Hummus

Posted in 83 | 2 Comments

Sweet Potato Skewers

Sweet Potato Skewers

For this summer recipe, we’ve used our Garlic Roasted Sweet Potato Chunks with baby corn, red peppers, and scallions but you can be as inventive as you like with skewers pairing the Sweet Potato Chunks with different types of veg or meat. The bright colours of the vegetables are also extremely appetising to children, so it’s a fantastic way to get them eating more veg! So for a weekend lunch or summer dinner party, impress your guests with these delicious Sweet Potato Skewers. If you use any other ingredients please let us know in the comments section below.

 

Ingredients – Serves 20

6 tbsp Mayonnaise

3 tbsp Sriracha Sauce

½ Pack Garlic Roasted Sweet Potato Chunks

1 Punnet Baby Corn

1 Bunch Scallion (white part)

1 Red Peppers

Olive Oil

20 Bamboo Skewers (soaked in water)

Method:

1. Preheat the oven to 200°C.

2. Arrange the Garlic Roasted Sweet Potato Chunks on an oven tray and bake for 23 minutes.

3. Cut the baby corn into ½-inch lengths, cut the peppers into 1-inch squares and trim the scallions.

4. Skewer the vegetables with the Sweet Potato Chunks. Drizzle with olive oil, and grill for 5 to 8 minutes turning occasionally.

5. Mix mayonnaise with the Sriracha sauce and serve.

Sweet Potato Skewers

Sweet Potato Skewers

Posted in 55 | 1 Comment

Sweet Potato Chunk and Cauliflower Rice Salad

We love experimenting with flavours and textures and while looking for a healthy and filling salad ingredient, we came across cauliflower rice. Described as a faux carb, cauliflower rice is the perfect introduction to grain alternatives. Paired with our Garlic Roasted Sweet Potato Chunks and pomegranate seeds, we’ve made a hearty summer salad ideal for a weekend lunch or as a lunch box filler!

 

Ingredients:

500g Garlic Roasted Sweet Potato Chunks

1/2 Small Head Cauliflower

50ml Extra Virgin Olive Oil

100g Mint

1 Lemon Juice and Zest

60g Flaked Almonds Toasted

1 Pomegranate Seeded

Salt & Pepper

Method:

1. Preheat the oven to 200 C.

2. Arrange Garlic Roasted Sweet Potato Chunks on an oven tray and bake for 23 minutes.

3. Break up the cauliflower and pulse it in a food processor until it resembles rice or grate on a box grater.

4. Toss all the ingredients together and season with salt and pepper.

Strong Roots - Great BBQ Recipes for the súmmer. Simple and tasty.

Strong Roots – Great BBQ Recipes for the súmmer. Simple and tasty.

Posted in 30 | Leave a comment

Adventures of a Food Truck: Pit Stop

Marcus in the great outdoors!

All good things must come to an end and our epic journey with Katie and Marcus is alas, coming to a close with Pit Stop, the fourth and final installment of this season’s Adventure of a Food Truck series. For their last food adventure, they’ve ventured into the woodlands, set up camp and gathered round a crackling fire, cooking up a plate of barbequed Kale & Quinoa Burgers in pitta, served with a delicious foraged salad.

 

Marcus in the great outdoors!

Marcus in the great outdoors!

 

After a quick glimpse of Marcus showering au naturale, they begin setting up camp beside the lake. From a distance, Katie spots a man paddling his way to shore, who turns out to be Patrick from Firehouse Bakery. Patrick paddled his way to the campsite so as to show the pair how to make spelt and honey pittas from scratch.

 

Patrick, Marcus & Katie making honey and spelt pittas

Patrick, Marcus & Katie making spelt and honey pittas.

 

They gather round the campfire as Patrick shows them how to mix the dough together. In between the mixing, they explore their surroundings, swinging from trees, clambering across rocks and skimming pebbles. Once mixed, they roll out the dough and place them on a hot pizza stone, keeping a watchful gaze as the dough rises. With the job done Patrick hops back in his canoe and returns home.

 

Kale & Quinoa Burgers!

Kale & Quinoa Burgers for the BBQ!

 

Next on the menu, a wild foraged salad. Stepping into nature’s supermarket, Marcus picks wild garlic, fennel, and dandelion. Not one to shy from an adventure, Marcus ominously declares that they should hunt each other through a game of paintball! Decked out in camouflage the pair chase each other through the woods, personifying modern day hunter-gatherers.

 

Kale & Quinoa Burger, pitta & a wild foraged salad.

Kale & Quinoa Burger served in pitta & a wild foraged salad.

 

As the night draws in, Marcus and Katie start making their campfire meal, putting the Kale & Quinoa Burgers on the barbeque with roasted vegetables. Once cooked they place the burgers in the pitta bread and serve the wild foraged salad on the side. After devouring the meal, Katie catches Marcus roaming the forest looking for signal. They both hear a mysterious rustle in the forest. Terrified, they run into the night with Marcus screaming “I’m too young and beautiful to die!”…. a perfect, dramatic ending to this season’s Adventure of a Food Truck series.

 

To watch their food journey from start to finish, follow our YouTube channel: http://bit.ly/StrongRootsYT.

Watch the full episode here:

 

And if you want to make Pit Stop Burgers follow the recipe below!

 

Pit Stop Burger Recipe:

Pit Stop Burgers

Pit Stop Burgers

 

Ingredients:

4 Pitta Breads

4 Kale & Quinoa Burgers

1 Aubergine

1 Courgette

Red, Green & Yellow Peppers

Baby Tomatoes on the Vine

Wild Garlic, Wild Strawberries & Edible Flowers

 

Instructions:

Step 1: 

Thinly slice the aubergines, courgette, and peppers and BBQ until nicely charred.

Step 2:

Fire the Kale & Quinoa Burgers until cooked through. Cut the pittas and warm on the BBQ, before filling with a burger and grilled vegetables.

Step 3:

Serve with wild salad and baby tomatoes dressed with garlic-infused olive oil.

 

 

 

 

 

 

 

 

Posted in 174 | Leave a comment