Sweet Potato Waffles with Avocado & Rocket
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
Total Time: 30 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 100 100 g cooked sweet potato (cold)
- 75 75 g plain or gluten-free flour
- 1 1 tsp baking powder
- Pinch salt
- 1 1 tsp cumin
- 2 2 tbsp Gram (chickpea) flour mixed with 4 tbsp water
- 175 175 ml almond milk
- 1 1 tbsp coconut oil
- 2 2 tbsp nigella seeds
- 0.5 0.5 avocado
- 0.5 0.5 lime
- 1 1 handful of rocket
Method
- Peel and mash the sweet potato until smooth. Sift the flour, cumin, salt and baking powder into a mixing bowl.
- Whisk together the gram flour and almond drink. Gradually whisk the wet ingredients into the dry until you have a smooth batter.
- Grease a waffle iron liberally with coconut oil, sprinkle in a little of the nigella seeds and heat until hot. Cook the batter in batches until all the batter is used up, keeping the waffles warm as you go.
- Peel and slice the avocado, top the waffles with sliced avocado and rocket, serve with a couple of lime wedges on the side to squeeze over.
In need of more recipe inspiration? Check out some of our other vegan sweet potato recipes
