These wicked waffles are loaded with

  • Garlic sauteed spinach and shrooms
  • Smashed avocado
  • Roasted tomatoes
  • Balsamic glaze
  • Toasted Seeds

Wrote this idea down whilst in hospital with sepsis number 9 and couldn’t wait to get back and give it a whirl! Brunchin, lunchin, you name it, get this on this weeks eeeeats 🙃

Additional toppings : This dish would also work really well with vegan or non vegan halloumi, chorizo, scrambled ‘eggs’ or normal poached eggs.

Swaps: Use sweet chilli sauce instead of balsamic glaze for a bit of a kick! And butternut squash instead of sweet potato for a lower carb option.

This is how we dooo 👇🏻

SWEET POTATO ROSTI WAFFLES

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Main Course
Keyword: easy, healthy, lunch, quick
Servings: 1

Ingredients

Waffles (Makes 2)

  • 3 cups spiralled sweet potato, 1 large
  • 4 spring onions, sliced
  • 3 tbsp chickpea flour
  • 2 tbsp oil of choice
  • Salt and pepper

Spinach and mushroom

  • Handful button mushrooms, sliced
  • 2 handfuls baby spinach
  • Small garlic clove, minced
  • 2 tsp oil of choice
  • Salt and pepper

Tomatoes

  • Small vine of tomatoes
  • 2 tsp olive oil
  • Salt and pepper

To serve

  • 1/2 avocado, smashed
  • Toasted pumpkin and sunflower seeds
  • Balsamic glaze

Instructions

  • Preheat the oven to 220c
  • Waffles: Bung potato and 1-2 tbsp oil in a large frying pan. Cook stirring regulary on a med heat for 7 mins. Add in spring onion, cook for 2 mins.
  • Whisk chickpea flour, 3 tbsps water and a heavy pinch of salt and pepper. Pour onto potato mix. Stir till fully combined. Set aside.
  • Brush waffle maker with oil, once hot divide the mix equally between 2. Spread and press down on mix till the waffle plate is fully covered. Close lid, cook for 5-7 mins or until golden n crisp. (If doing double, put cooked waffles on a cooling rack in the oven at 180c to keep warm)
  • Tomatoes: In the meantime put tomatoes onto a baking tray/dish. Drizzle with oil, salt and pepper. Roll tomatoes around till covered. Whack in oven for 10 mins or until soft.
  • Spinach/shrooms: whilst waffles are cooking bung mushrooms into a small frying pan with 1 tsp oil. Saute on a med high heat for 5 mins, add in 1 tsp oil along with garlic and spinach. Saute until spinach has wilted. Season with salt n pepper.
  • Assemble: Top waffles with spinach and mushrooms, avocado and roasted tomatoes. Drizzle on balsamic glaze and roasted seeds.

Notes

Waffles will keep up to 3 days in the fridge. To reheat pop in the oven at 200c for 5 mins or until piping hot.
Freezing: The waffles can be frozen in a zip lock/freezer friendly bag or container. To reheat pop in the oven at 200c from frozen for 10 mins or until piping hot.

I hope you enjoy this delish recipe as much as my pals and fam do! post and tag with @the_nil_by_mouth_foodie #thenilbymouthfoodie if you give it ago so I can see and repost your creations!