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Colourful sweet potato waffles with avocado
Colourful sweet potato waffles with avocado: a savoury waffle recipe with sweet potatoes, egg, oat flour, baby spinach and avocado – crisp and easy for every day.
At a glance
Serves 2
Prep time: 20 min
Cooking time: 15 min
Total time: 35 min
Calories: 480 kcal per serving
Protein: 18 g
Fat: 25 g
Carbs: 45 g
Ingredients
300 g sweet potatoes
2 eggs
50 g oat flour
1 avocado
2 eggs
1 handful of baby spinach
1 tbsp olive oil
1 pinch of chilli flakes
Method
You’ll need: frying pan · waffle iron · chopping board · knife · grater
Peel the sweet potatoes and grate them finely. Gently squeeze out any excess liquid so the batter binds better.
Mix the grated sweet potato with the eggs, oat flour, salt, pepper and chilli flakes into a thick batter. Leave it to stand briefly so the oat flour can swell a little.
Preheat the waffle iron and grease it with olive oil. Add the batter in portions and cook until golden brown and crisp.
Meanwhile, halve and stone the avocado and cut it into slices or a fan. Wash the baby spinach and shake it dry.
Fry the eggs in a frying pan with a little olive oil. Season lightly with salt and pepper if you like.
Serve the sweet potato waffles topped with baby spinach, avocado and a fried egg. Finish with a few chilli flakes.
Good to know
When it needs to be quick but should still taste like a proper meal, these waffles are worth their weight in gold. Crisp outside, soft inside, fresh and creamy on top.
Swaps
Oat flour → buckwheat flour (naturally gluten-free, contains fibre); avocado → hummus (creamy, savoury; contains sesame, choose one made with olive oil); baby spinach → rocket (more peppery, also contains plant compounds); olive oil → ghee (heat-stable and aromatic; contains milk)
Allergens
Contains egg and gluten (oats) unless labelled gluten-free. For children, season mildly or leave out the chilli flakes; in pregnancy, cook the eggs until the yolks are firm and wash the spinach and avocado thoroughly.
