Strong Roots

Sweet Potato and Smoked Paprika Hummus

Sweet Potato & Smoked Paprika Hummus

Here at Strong Roots, we like to spice up our recipe’s from time to time. So we’ve concocted a hummus recipe using smoked paprika with our Oven Baked Sweet Potato Fries! It’s radical but it works, plus it tastes delicious. It’s the perfect accompaniment for crudités, tortilla chips or as a topping on our Kale & Quinoa Burgers! Just follow our simple step by step recipe below and let us know how your hummus turned out in the comments below.



1 Can of Chickpeas (drained and well rinsed)

500g Oven Baked Sweet Potato Fries

2 Cloves of Garlic

2 tbsp. Tahini

1 Lemon (juiced)

3 tbsp. Olive Oil

1 tsp. Smoked Paprika

2 tbsp. Toasted Sunflower Seeds



1. Preheat the oven to 200 C.

2. Arrange the Oven Baked Sweet Potato Fries on a single layer on an oven tray and bake for 23 -26 mins.

3. Leaving out the olive oil and sunflower seeds, combine all of the ingredients in a strong blender until smooth.

4. Add more water if the hummus is too thick.

5. Serve with drizzled olive oil and sprinkled seeds.

Sweet Potato & Smoked Paprika Hummus

Sweet Potato & Smoked Paprika Hummus

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Grilled Lime Chicken & Garlic Roasted Sweet Potato Tacos


Everybody loves tacos. They’re light, refreshing and allow for personalisation as you can add whatever topping you like. They’re also great for gathering friends and family around on a long summers evening. Fresh toppings keep the meal light and we’ve opted for chicken marinated with lime served with our Garlic Roasted Sweet Potato Chunks, red cabbage topped with a creamy avocado and harissa dressing. Try making them at home and send us a picture of the finished dish!



2 Chicken Breasts

2 Limes (juiced)

2 tbsp Olive Oil

500g Strong Roots Garlic Sweet Potato

2 tsp Harissa

1 Strong Roots Ripened Avocado Halve (defrosted)

100ml Créme Fraiche

100g Red Cabbage Shredded

8 Corn Tortillas





1. Preheat the oven to 200 C.

2. Remove the small inner chicken fillet from the breast, lay the breast flat and carefully slice it down the length, opening it up like a book. Marinade with juice from one lime, olive oil, and salt for about 20 minutes.

3. Arrange the Garlic Roasted Sweet Potato Chunks on a single layer on an oven tray. Bake for 23 minutes.

4. Grill the chicken on a hot barbecue for about 4 minutes each side.  Slice and keep warm.

5. Grill the tacos.

6. Combine harissa, avocado and Créme Fraiche with a hand blender until smooth.

7. Have your guests build tacos with red cabbage, Garlic Roasted Sweet Potato, harissa creme fraiche and a squeezed lime.

Grilled Lime Chicken & Sweet Potato Chunk Tacos!

Grilled Lime Chicken & Sweet Potato Chunk Tacos!

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Garlic Roasted Sweet Potato & Chickpea Salad

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

As we sail into the middle of summer, we thought to provide a few Strong Roots summer meals for you to try out over the coming weeks. The first is a light, healthy and filling Garlic Roasted Sweet Potato & Chickpea Salad. This dish can be whipped up in just under 30 minutes and is perfect for lunch to eat at home or bring with you to work, which will save you money just in time for your summer hols! Just follow the simple recipe below and let us know if you added any of your own ingredients.



500g Strong Roots Garlic Roasted Sweet Potato

1 tin cooked chickpeas well drained and rinsed

½ red onion

100g flat leaf parsley

½ teaspoon lemon juice

1 garlic clove crushed

3 tbsp tahini paste

2 tbsp water

2 tbsp extra virgin olive oil

1 pinch salt



1. Preheat the oven to 200 C.

2.Arrange Strong Roots Garlic Roasted Sweet Potato and chickpeas on a single layer on an oven tray.

3. Bake for 23 minutes turning over twice.

4. Make the dressing, combine lemon juice, garlic, tahini, salt, water, and oil.

5. Add more water if needed.

6. Toss everything together and serve.


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Adventures of a Food Truck: Olé Guacamole!

017 Strong Roots Ep3 - Approved Version.00_01_56_10.Still001-min

Olé Guacamole! We’re back on the road once again with Marcus and Katie and this time they’re on the hunt for the best guacamole in town. Unperturbed by the drizzly weather, they don Mexican wrestling masks, hop in the in food truck and head to K Chido in Stoneybatter. K Chido is another humble food truck, a funky, vintage Citroen HY to be exact, and they specialise in cooking up some of the finest Mexican street food in Dublin and their guacamole is no exception.


Marcus & Katie in Mexican Wrestling Masks

Marcus & Katie in Mexican Wrestling Masks



As they set off in the food truck, Marcus realises that the Mexican flag is really an Irish flag with a tattoo, what with the eagle standing on a cactus while eating a snake! Happy with this thought they mosey on into the K Chido food truck and discuss all things guacamole with Theresa the K Chido lady. K Chido’s guacamole recipe boils down to a few simple steps; mash the avocado with a fork, not a blender, add salt, chili flakes or fresh chopped chili, then tomato, onion, and coriander which makes up ‘pico de gallo’  the classic Mexican salsa.


Marcus & Theresa in the K Chido Food Truck

Marcus & Theresa in the K Chido Food Truck


As the pair wait for the avocado to thaw they head to the fruit and veg market to procure the rest of their ingredients, all the while followed by a diligent mariachi band. Marcus, struck by yet another realisation, tells Katie the avocado is, in fact, a seeded berry and with the tomato also being a fruit, guacamole is actually a fruit salad! Needless to say, he blew Katie’s mind.


Meat Taco & Guacamole

Meat Taco & Guacamole


Next hot topic was chilies and how many to add to the guacamole. As Katie admits to having a small fear of the chili, Marcus bites into one and sure enough, his eyes start streaming and while turning fifty shades of red he exclaims “This one is spicy!”. Once recovered the pair dish up the guacamole with meat tacos. Satisfied their guacamole lived up to expectations, Marcus and Katie don their Mexican wrestling masks once again and plough through Marcus’ cardboard box wall. A Mexican Drive Thru – the perfect ending to Marcus’ and Katie’s food adventure. Olé!


Watch the full episode here:


To find out what happens next on the Adventures of a Food Truck series, follow our YouTube channel:


And if you found their guacamole recipe appetising, take a look at the recipe below and try to make it at home!


Olé Guacamole Recipe:

Olé Guacamole Recipe

Olé Guacamole Recipe



6 Ripened Avocado Halves

Lime Juice

1 tsp. Sea Salt

1 Red Onion, Finely Chopped

3 tbsp. Chopped Coriander

2 – 3 Plum Tomatoes, Finely Chopped

1/2 Green Chilli, Seeds Removed



Defrost the avocados for two hours. Once defrosted mash the avocados in a medium bowl, add the lime juice and salt. Mix in the onion, coriander, tomatoes, and chili, stirring in the black pepper. Refrigerate overnight and serve.







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A Healthy Avocado Smoothie Recipe


While we’ve addressed the various ways you can enjoy avocados, be it smashed on toast or in an epic Buddha Bowl, we feel it’s high time we explored the healthy properties of this wondrous fruit and how you can reap the benefits through making an avocado smoothie every day. Loaded with fibre, they also contain high levels of vitamin E, iron, potassium and monosaturated fatty acids. All of these combined mean your heart stays healthy, your skin looks great, your cholesterol levels stay low and you feel fantastic! So imagine the nutrition packed into an avocado smoothie made with bananas, dates, raspberries and more. Just follow the simple step by step guide and you’ll soon be replacing an apple a day with an avocado!


Ingredient Checklist:

1 Strong Roots Ripened Avocado Half

1 Banana

3 Dates

2 tbsp Cacao Powder

1 tsp Almond Butter

1 tsp Manuka Honey

1/2 Cup of Almond Milk

1 tsp Chia Seeds

7 Brazil Nuts

6 Raspberries



Step 1:

Defrost the Strong Roots Ripened Avocado Half at room temperature for a minimum of 30 minutes. Once defrosted, place the Ripened Avocado in a food processor with the banana, dates, cacao powder, almond powder, manuka honey, almond milk, chia seeds, brazil nuts, raspberries, and blend.


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Step 2 

Place the smoothie into a bowl and place the chia seeds, raspberries and Brazil nuts on top.

Check out the recipe video here:

Fancy whipping up an avocado smoothie for breakfast? Just follow this simple recipe and let us know if you added any ingredients of your own! 🍏🍐🍌🍒



If you used our Strong Roots Ripened Avocado Halves when making the smoothie, perhaps using some different ingredients? Please let us know in the comments section below!

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Smashed Avocado On Toast Three Ways


Simple and delicious, smashed avocado on toast is like rich buttered toast. It can be your breakfast, lunch, dinner, light snack, dinner party appetiser or just an excuse to eat more avocado. It’s also a blank canvas in terms of toppings, you can add anything that tickles your fancy. We’ve chosen crumbled feta, pickled onion and garlic prawns, but this is only the tip of the avocado iceberg and we would love to hear your own creative topping suggestions. But for now, try making these examples at home and feast on avocado toast to your heart’s content.



Smashed Avocado & Mint Topping:

Ripened Avocado Halves

Chopped Mint

Lemon Juice



Feta & Smashed Avocado on Toast:

Brown Bread



Pickled Onion & Smashed Avocado on Toast:

Sourdough Bread

1 Chopped Red Onion

1 tbsp. Cider Vinegar

Sliced Radish




Garlic Prawns & Smashed Avocado on Toast:

Multiseed Bread

Fresh Prawns

Crushed Clove of Garlic





The Smashed Avocado Mint Topping (Base Topping):

Defrost the Ripened Avocado Halves for at least 4 hours.  In a bowl place the defrosted avocado, chopped mint, a squeeze of lemon juice, a dash of salt and mix. This smashed avocado and mint will be used as a base for all three toppings.


1. Picked Onion Topping & Smashed Avocado:

Place the chopped onion in a bowl. Add a tbsp. of cider vinegar, a pinch of salt and sugar and mix. Leave to pickle for 20 minutes. Spread the mint & avocado topping on a slice of toasted sourdough bread. Then place the picked onion with sliced radishes on top of the smashed avocado.


Pickled Onion, Sliced Radish & Smashed Avocado

Pickled Onion, Sliced Radish & Smashed Avocado


2. Crumbled Feta & Smashed Avocado:

Spread the mint & avocado topping on a toasted slice of brown bread. Then add the crumbled feta.


3. Garlic Prawns & Smashed Avocado:

Heat the butter in a frying pan, adding the crushed garlic and prawns. Mix until the prawns are cooked. On a toasted slice of multiseed bread place the avocado & mint topping, adding a serving of garlic prawns on top with a squeeze of lemon and a dash of mayonnaise.


Garlic Prawns, Mayonnaise & Smashed Avocado

Garlic Prawns, Mayonnaise & Smashed Avocado



We love hearing your recipes so let us know if you used any other toppings in the comments below!


Check out the full recipe here:

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Adventures of a Food Truck:On the Batter


Beer battered cod and banter in Bray! That’s all coming up in episode two of the Adventures of a Food Truck series, aptly titled On the Batter. Marcus and Katie continue their food journey, filling in the blank cookbook with Strong Roots illustrated recipes. This time, the pair find themselves looking out on the Dublin coastline, hooked into cooking beer battered cod while getting up to all sorts of mischief. No surprise there!


on the batter

Katie, Shane and Marcus


After Marcus’ failed fishing attempt in Dun Laoghaire harbour, they visit George’s Fish Shop and decide upon the classic cod as their fish of choice, finding time to annoy a seal before bopping along to Bray to see a wise gypsy brewer.


on the batter

Katie & Marcus assembling the food truck


Shane, the brewer, guides the pair through the beer batter process using American Stout, which gives off the combined flavours of fruit, chocolate, and roast. The two enlighten the viewers as to why the beer is so good with the batter. It’s all about the bubbles, as the carbon aerates the batter making it lovely and light. A stout, while being a heavier beer, with a few bubbles will still pack a punch of flavour.


Beer battered cod

Tucking into food on Bray pier!


As they start making the beer battered cod and Garlic Roasted Sweet Potato Cubes, Marcus takes it upon himself to check the stout is up to scratch. A few swigs later, they leave the food to cook for 20 minutes and tear up Bray town. Once cooked, they recline on the pier, munching on a delicious plate of beer battered cod and Garlic Roasted Sweet Potato Cubes, watching a majestic whale bask in the Irish sea…


Watch the full episode here:


If you want to find out what happens to Marcus and Katie next, follow the series on our YouTube channel:


And if you found their Fish on the Batter appetising, take a look at the recipe below and try to make it at home!


Fish on the Batter Recipe:

Sweet Potato Fries & Fish Recipe Illustration


Garlic Roasted Sweet Potato Cubes

Vegetable Oil

8 Cod Fillets

1 Bottle of Beer

1 Beaten Egg

125g Plain Flour

2 tbsp. Paprika

2 tbsp. Garlic Powder

2 tsp. Black Pepper

2 tsp. Sea Salt


Step 1:

Put the Garlic Roasted Sweet Potato Cubes in the oven for 23 – 25 mins at 200 °C. Combine the dry ingredients & coat the fish.

Step 2:

Mix the beer and egg to make a thin batter. Dip the coated fish in the batter and fry in pre-heated oil until golden brown.

Step 3:

Remove the Garlic Roasted Sweet Potato Cubes from the oven and plate up with the fish along with a wedge of lemon.


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How To Make A Strong Roots Buddha Bowl


Few other dishes can be as satisfying or as nourishing than the hallowed Buddha Bowl. You can invent and create so many imaginative meals with the Buddha Bowl, filling it to the brim with healthy ingredients. The bowl usually consists of grains, veggies and protein, and can be an excellent opportunity to use some leftovers from your fridge. This is why we enjoy making these bowls because the possibilities are endless and you can experiment with different ingredients each time! Our Strong Roots Buddha Bowl features three of our ingredients; The Ripened Avocado Halves, Kale & Quinoa Burgers and Garlic Roasted Sweet Potato Chunks, along with a diverse range of veggies. Try making this melting pot of flavours at home and let us know how you get on!


Ingredient Checklist:

  • Ripened Avocado Halves
  • Garlic Roasted Sweet Potato Chunks
  • Kale & Quinoa Burgers x 2
  • Broccoli
  • Brussels Sprouts
  • Coconut Milk
  • Shredded Red Cabbage
  • Shredded Carrot
  • Beetroot
  • 1/2 Lime
  • Olive Oil
  • Salt


Step 1:

Defrost two ripened avocado halves for 2 hours. In a bowl, pour olive oil over the broccoli, add a sprinkle of salt and mix. In a separate bowl, repeat the same steps using Brussels sprouts instead of broccoli.


Buddha Bowl

Broccoli, Brussels Sprouts, Garlic Roasted Sweet Potato



Step 2:

Place the broccoli, Brussels sprouts and a serving of Garlic Roasted Sweet Potato Chunks onto a baking tray and cook for 23 – 26 mins at 200°C. Place two Kale & Quinoa Burgers onto a baking tray and bake for 12 – 15 mins at 200°C.


Step 3:

In a bowl, pour 1/2 a cup of coconut milk over the avocado halves, squeeze 1/2 a lime, sprinkle a pinch of salt on top and blend.


Buddha Bowl

Avocado Dressing


Step 4:

In a large bowl, place the cooked broccoli, Brussels sprouts and Garlic Roasted Chunks along with the shredded red cabbage, carrot and chopped beetroot. Finally, place segments of the Kale & Quinoa burgers in the bowl and put few dollops of the avocado sauce on top.


If you decided to use different ingredients when making this dish, please let us know in the comments section below. We love discovering new recipes!

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Brunch Ideas For the Bank Holiday Weekend


The Easter weekend is finally upon us and besides having four glorious days off, the best part of the weekend, in our opinion, is the chance to explore new food recipes! It’s a chance to sit down with family and friends and feast on scrumptious lunches or delectable Easter treats. Of course, we understand the Easter egg hunt takes precedence but we were inspired by the flood of Strong Roots brunch-style recipes on Instagram. From poached eggs served with our Kale & Quinoa Burgers to a Sweet Potato Fries omelette, these tasty dishes are simple and easy to make over the long weekend. So before the Easter egg hunt commences, sit down, relax and tuck into a Strong Roots brunch!


1. Poached Eggs, Garlic Roasted Sweet Potatoes and Crumbled Feta – @cleancuisine_ie

Random Sunday evening feed.. @kerrigansfoods4fitness BK Flamers topped with Eggs and @strongrootsirl Garlic Roasted Sweet Potatoes sprinkled with some Feta 👌👌😍😍 So much yumm in one meal 🍴🍴 * * * #foodblogger #blogger #foodie #healthylifestyle #healthyeating #healthyfood #cleancuisine #cleaneating #feedme #sunday #protein #carbs #fats #balanced #ecc13 #nommy #fitfood #kerriganscraftbutchers #kerrigansfoodsforfitness #strongroots #keepdigging #sicklady #igers #igfoodie #instafoodie #instafollow #instafood #instagood #lovefood #lovetocook

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2. Sweet Potato Fries, Fried Egg, Mushrooms and Cherry Tomatoes@glittersandglutes

Dippy egg and chips anyone!? 😏 . . Dat yolk tho👌🏼 With pan fried baby mushroom and cherry tomatoes, steamed spinach leaves and @strongrootsirl sweet potato fries😍

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3. Poached Eggs, Kale & Quinoa Burger, Bacon with Spinach – @jesslong_9

Poached egg on a @strongrootsirl kale & quinoa burger 😍 #crossfitgirl #fitgirl #fitfood #burgersforeverymeal

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4. Kale & Quinoa Burgers, Streaky Bacon, Poached Eggs and Lettuce@colourful_bites

Love a bit of breakfast for dinner and added the @strongrootsirl again tonight because they’re just delicious 😍😍😍#Delish #Brinner #PoachedEggs #Bacon #StrongRoots #Kale #Dinner #Greens #Veggies #FoodPrep #Homemade #HomeCooking #LoveFood#ColourfulFood #Hospitality#SimpleAndDelicious#DublinFoodie #CookingInDublin#FoodPics #AllAboutTheColour #CreatingDishes #DishDevelopment #ColourfulCooking #InstaFood #EatingWithYourEyes#GoodFoodKarma #ColourfulEating#ColourfulBites #GettingBackOnTrack #NoExcuses

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5.  Sweet Potato Fries, Red Onion & Chorizo Omelette – @oliveoillemon

Went slightly off piste with the @strongrootsirl Sweet Potato fries and look what a delicious omelette they make…. I added red onion and chorizo …👌🍴 #omelette #dinner #eggs #sweetpotato #protein #irishfitfam #realfoodrocks #healthyfood #healthy #girlswholift #🍴#💪

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We love discovering all of your Strong Roots recipes on Instagram, so please keep tagging us using #KeepDigging in your posts and if you whip up any of these recipes or make your own Strong Roots inspired brunch over the weekend, let us know in the comments section below!


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Illustrated Recipes From Our Blank Cookbook


We’ve always believed that good food is an adventure and that’s why our team at Strong Roots are currently on their own food journey in our YouTube web series. We believe everyone should be on their own food journey too so we’ve put a twist on your run of the mill cookbook by creating a limited number of beautiful blank cookbooks. This allows people to enter their own unique Strong Roots dishes, granny’s famous banana bread or that amazing dip they accidentally made once when raiding the fridge, all in their own style. People can have fun creating the recipes, share the book with family and friends and be inspired by each other’s creations. It’s a cookbook that allows people to express their culinary and artistic skills and explore wherever their own food adventure takes them. Take a gander at a few illustrated recipes we showcased at our event recently to get inspired and to start thinking of how you would depict your own recipe discoveries.



Strong Roots Blank Cookbook

Strong Roots_Final Pages_1

Strong Roots Blank Cookbook



 Sweet Patatas Bravas

Illustrated Recipes

Sweet Patatas Bravas



 Burger Salad

Illustrated Recipes

Burger Salad



Mussels & Sweet Potato Fries

Illustrated Recipes

Mussels & Sweet Potato Fries



 The Holy Goat’s Cheese Poutine

Strong Roots_Final Pages_10

The Holy Goat’s Cheese Poutine



Grilled Cheese Club

Strong Roots_Final Pages_12

Grilled Cheese Club


You too could win your own Strong Roots blank cookbook! Just tag us in a picture of your tastiest Strong Roots meal along with #KeepDigging. This picture could either be a photograph or drawing of the dish, so be as creative as you wish! The winner will be announced on Friday the 7th of April.

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