Breakfast Breakfast & Brunch Food healthy recipes Recipes Uncategorized

Savory Sweet Potato and Spinach Waffles

Waffle front shot with savory toppings on a dark plate

If you are looking for a recipe what is changing up your ordinary breakfast or brunch routine, then don’t look no further. I’ve got you covered. These delicious savory sweet potato and spinach waffles are made with only 5 ingredient and the batter is easily prepared in your blender. The best thing: they are gluten free, dairy free and compatible with your whole 30 and plaeo diet.

Savory sweet potato and spinach waffles and how I’m trying to find my way to new health

I originally invented this recipe for my whole30 diet which I started about a week ago. I’m doing whole 30 because I have had health issues for yearsand that diet is one of my last tries to get a handle on my health.

2 waffle halves stacked on top of each other
Savory healthy sweet potato and spinach waffles

I’m a morning person and hence I need my breakfast in the morning. But since I’m not allowed to eat my beloved oatmeal I wanted to invent something different because I can’t eat scrambled eggs or chia pudding every morning ?.

Have you ever been on a paleo diet and wanted to have waffles or bread? You may have tried one or too recipes where you had to use soaked cashew nuts? Gotcha ?? Yes me too . I tried to make bread but it was just a soggy wet sponge. Not good. Not good. But I knew that sometimes cashews do the trick for a good consistency.

Savory Sweet Potato & Spinach Waffles are so good!

I’m an experimentalist by heart! That’s why sometimes there are big explosions in my kitchen. But sometimes I get lucky and find some good things in my inventions too like these waffles.

I have a good sense for baking. I know how to whip up a cake or pancake batter without a recipe. Maybe its not perfect but it will always work out. When you bake as long as I do, I think you get a common sense what is working and what is not and of course I’m sure I tried at least 600 recipes 😉 and most of them worked the same way. The tricky recipes are the healthier ones where you try to omit regular ingredients with healthier ones. Especially when you can’t use flour.

waffle with savory toppings on brown plate
Healthy savory spinach and sweet potato waffles with poached egg, avocado slices, grilled tomatoes and asparagus

First things first: Ingredients!

Sweet Potatoes: Since I always have sweet potatoes at home and I know that many healthy recipes call for them due to their starch and their natural sweetness I used one for my recipe.

Spinach: I added spinach because I love the taste and they give a nice green colouring.

Herbs: herbs because – Hey they are HERBS! They are awesome and give your dish that little extra taste kick. You can use whatever you like. I like mixed herbs with dill, parsley, chive and because its spring you could add wild garlic.

Eggs:I need something for the binding. Sure you could use instead two flaxseed eggs. Every person living a vegan lifestyle will know what is meant ;-).

Plant based milk: its optional. you can use it instead of the water in which the cashews are soaked.

Baking powder: the batter has to rise 😉

single sweet potato and spinach waffle on a light plate
These waffles are so delicious !

The process of making!

So first I pricked a medium sized sweet potato (about 200g) and cooked it in my microwave on high for about 4-5 minutes. I turned on my waffle iron on medium high heat but I’m sure everyone know best which temperature works with his waffle iron.

sweet potato and spinach Waffle batter in a pod
the batter is easy prepared in a blender

While my sweet potato cooked I put the thawed spinach, the soaked cashews with the soaking water or with the plant based milk, eggs, herbs and salt into my food processor. When the sweet potato is cooked and peeled I added it to the other ingredients and blent everything until smooth and homogenous. At last I added the baking powder and just blent it for a couple of seconds. Don’t overdo it otherwise the baking powder will not do his job.

Let everything sit for a couple of minutes. The waffle dough will rise more.

When the skillet is hot use about 3 tablespoons of batter for one waffle. I cooked my waffles for about 7 minutes.

savory sweet potato and spinach waffles in iron
The waffles are easy to prepare and you can keep them up to 2 days in the fridge

What is a waffle without the toppings.

Am I right or am I right 😉 ?!? The best part about waffles are the toppings.

You know there are thousands of possible choices on how to top your waffle but since I’m on a strict food diet my choices are a little bit limited. Since we have spring I used cooked green asparagus as one of my toppings. You know nothing is better than a looooot of goodies on my waffles.

My choice of toppings:

Green asparagus and cherry tomatoes: The easiest way is to simply bake the green stalks and tomatoes with some salt, pepper and olive oil in the oven.

green asparagus with water drops on a dark background
Green Asparagus is one of my favourite spring veggies

Eggs: There has to be at least one egg on a savory breakfast waffle. Doesn’t matter which style But my preference at the moment is poached ;-).

Avocado slices: avocados are a perfect match for almost everything.

Green Pesto: I need a sauce for my waffles and there are 2 good reasons why a pesto is always a good choice. First its very easy to make and second it always tastes delicious .

Salad leaves: I always like some fresh salad leaves too for an added vitamin kick ;-).

Savory sweet potato and spinach Waffle with toppings on a dark plate
Savory sweet potato and spinach waffles served with avocado, grilled tomatoes, asparagus and a poached egg

This is a great recipe for every brunch or breakfast. You can make the waffles in advance and just heat them up in your microwave before serving it with the toppings. You can keep the waffles up to 4 days in your fridge in an airtight container.

I hope you will enjoy my recipe and please let me know how it is going for you. Tag us on our social media accounts @twosisterslivinglife or on Facebook we are more than happy to share your picture in our stories 🙂 . IIf you have any questions leave us a comment. We will be more than happy to answer all of your questions.

LOVE Nina

You maybe are also interested in our recipe for a healthy guilt free Banana Bread 😉

savory sweet potato and spinach waffles - gluten free, whole30 & lactose free

This is a delicious and easy recipe for guilt free savory waffles. They are made with spinach, sweet potatos, a lot of herbs and cashews. Ideal for breakfast, brunch or any other time of day.
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Course: Breakfast, brunch
Cuisine: healthy
Keyword: gluten free, healthy, savory, spinach, sweet potato, waffles
Prep Time: 15 minutes
Cook Time: 10 minutes
resting time: 5 minutes
Total Time: 30 minutes
Servings: 4
Calories: 543kcal
Author: Nina

Ingredients

  • 1 sweet potato medium size about 250g
  • 100 g frozen spinach thawed
  • 100 cashews unsalted
  • 3 eggs large
  • 200 ml water hot
  • 2 tbsp herbs fresh or frozen
  • 1 1/2 tsp salt
  • 2 tbsp baking powder
  • 2 tbsp coconut oil for the waffle iron

How I like to eat my waffles

  • 12 cherry tomatoes
  • 4 asparagus
  • 1 tbsp coconut oil
  • 1 avocado sliced
  • 50 g rocket or any other salad leaves
  • 4 eggs poached or any style you want

Instructions

  • Soak the cashews for 10 minutes in the water
    Prick the sweet potato with a frok about 5-6 times and put the patoto for 4 minutes into the mircowave, peel the cooked potato
    put all ingredients except for the baking powder into a blender and blend on high until smooth, if the batter is to dry at some more water
    it should be like a thick pancake batter
    add the baking powder and blend another couple of seconds but dont over beat it.
    Heat your waffle iron to medium heat and grease the waffle surface with coconut oil.
    it depends on your waffle iron but use about 3-4 tbsp of batter for one waffle.
    cook the waffles for about 6-10 min.

My toppings

  • Heat the oven to 220°C or 420°F
    Put the asparagus and the cherry tomatoes on a baking sheet and season everything with salt and olive oil
    Put the veggies into the oven and broil everything for then minutes.
    Slice the avocado in thin slices .

Puting everything together

  • take one wafle and add some salad leaves on top
    arange the one quarter of the avocado slices on one side 3 broiled cherry tomatoes on the other side.
    The middle is reserved for our hero the egg 😉
    cut one brioled asparagus in half and arange on top

Nutrition

Calories: 543kcal | Carbohydrates: 30g | Protein: 20g | Fat: 42g | Saturated Fat: 15g | Cholesterol: 286mg | Sodium: 1043mg | Potassium: 1589mg | Fiber: 7g | Sugar: 6g | Vitamin A: 8770IU | Vitamin C: 21.8mg | Calcium: 394mg | Iron: 6.2mg

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