I’ve always been a fan of cooking so when the opportunity arose to get into the kitchen with Strong Roots I jumped at the chance.
What I was going to cook was entirely down to a Twitter poll. One option was a Chili Loaded Kale and Quinoa burger and the other was a Garlic Sweet Potato Cube Frittata. Ultimately the great people off Twitter voted for the latter and I was delighted.
When we got to the kitchen it was nice, big and perfect to make a mess in. I have to admit it was slightly unusual having people filming you while cooking and watching your every move but I was focusing very hard on not cutting myself when the camera zoomed in. The whole process flew bye and the end result was really fun to make.
The Strong Roots recipes were simple, easy to follow and most importantly, time efficient. Check out how I got on below!
Full Recipe
Bag of Strong Roots Garlic Roasted Sweet Potato Cubes
1 Onion sliced
8 Eggs whisked
110g Parmesan grated
½ teaspoon Salt
¼ teaspoon Black pepper
1 tablespoon Cooking oil
110g Baby spinach
- Pre-heat oven
- Whisk eggs and fold in parmesan, salt, and black pepper.
- Cook Strong Roots Garlic Roasted Sweet Potato Cubes as directed
- Heat a 9” to 10” skillet over medium heat. Add cooking oil and then onions to heated oil. Saute until softened approx. 3 minutes.
- Next add in Strong Roots Garlic Roasted Sweet Potato Cubes.
- Add in as many spinach leaves as can fit into the pan. Add more as more space is made.
- Once leaves are all wilted, pour in the egg mixture. Stir until all ingredients are evenly distributed. Transfer to the oven and bake for 20 to 25 minutes, until a knife comes out cleanly.
- Serve frittata warm out of the oven and enjoy!
Check out the Strong Roots adventures of a food truck with a blank cookbook
