With social calendars filling up, Strong Roots has partnered with registered Dietitian & Consultant Nutritionist Hala El-Shafie to create The Festive Fuel-Up – the ultimate festive breakfast recipe for restoring lost vitamins and minerals after an evening of excess – and to fuel you through the season.
Looking for a pick-me-up? Try making The Festive Fuel-Up breakfast for yourself.
2-4 pieces of Strong Roots Sweet Potato Hash Browns
Handful of spinach
½ an avocado peeled, de-stoned and sliced
2 large mushrooms diced
1 large beef tomato halved (½ will go in oven and ½ will be diced)
2 spring onions chopped
Spring of coriander, torn
2 tsp of harissa paste
Salt and freshy ground black pepper to taste
method (tick as you go)
Preheat oven to 200•C (400F)
Halve the large beef tomato. Put half aside, and the other half on a small baking tray in the oven
After a couple of minutes, remove the baking tray from the oven and add two large diced mushrooms and two chopped spring onions. Drizzle over oil and season well. Put back in the oven and leave to bake for a further 12 minutes.
Pop 2 (or 4 if you’re hungry!) Strong Roots Sweet Potato Hash Browns in the toaster for two rounds until crispy
Whilst that’s cooking, grab your serving dish and dress the bowl with a handful of spinach – make sure to leave space for the centrepiece of the dish, the Sweet Potato Hash Browns
Peel, de-stone and slice half an avocado and arrange on the serving dish
Dice the other half of the chopped beef tomato, mix with 1 teaspoon of harissa paste and set aside
Once the grilled tomato, mushrooms and spring onions have spent 12 minutes in the oven, take out and place the grilled tomato next to the avocado on your dish
Place the Strong Roots Sweet Potato Hash Browns in the centre of the dish, and then layer the mushrooms on top with the chopped tomato and harissa mix
Take a pan, add a little olive oil and gently fry 2 eggs for 3 minutes until soft, or scramble if preferred
Once cooked, place the eggs on top of the Sweet Potato Hash Browns and mushroom layer, and sprinkle with the chopped spring onions and a sprig of coriander to really waken up the senses