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
20 Bamboo Skewers (soaked in water)
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.
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!
500g Garlic Roasted Sweet Potato Chunks
1/2 Small Head Cauliflower
50ml Extra Virgin Olive Oil
1 Lemon Juice and Zest
60g Flaked Almonds Toasted
1 Pomegranate Seeded
Salt & Pepper
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.
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!
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 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 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 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.
Stuffed mushrooms are a dinner party pleaser, serve them for starters and you’ve won the table. They’re also incredibly easy and quick to make! You can use a myriad of different ingredients but we’ve used our Ripened Avocado Halves and feta which combine to make a creamy, flavoursome filling that’ll have your guests asking for seconds! Follow our simple guidelines below and let us know how you got on.
8 Large Flat Mushrooms
2 Ripened Avocado Halves (diced)
10 Cherry Tomatoes (quartered)
½ Small Red Onion (diced)
2 Tsp. Lemon Juice
3 Tbsp Olive Oil
10g Dill (chopped)
Salt and Pepper
1. Defrost the Ripened Avocado Halves, and dice finely.
2. Mix with the feta, cherry tomatoes, red onion, dill, lemon juice and 1 tbsp of the olive oil, season with salt and pepper.
3. Cover the mushrooms with olive oil.
4. Grill over medium heat for 8 to 10 minutes.
5. Spoon the avocado feta mix on to of the mushrooms and serve.
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.
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.
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.
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
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
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
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: http://bit.ly/StrongRootsYT
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
6 Ripened Avocado Halves
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.
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!
1 Strong Roots Ripened Avocado Half
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
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.
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!
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
Feta & Smashed Avocado on Toast:
Pickled Onion & Smashed Avocado on Toast:
1 Chopped Red Onion
1 tbsp. Cider Vinegar
Garlic Prawns & Smashed Avocado on Toast:
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
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
We love hearing your recipes so let us know if you used any other toppings in the comments below!