Category: dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
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Ingredients
- 500g sweet potatos, peeled and cubed
- 240g black beans, drained and rinsed
- 80g whole grain flour
- 80g white flour
- 2 carrot, grated
- 120g oat milk
- 1 tablespoon tahini
- 1 teaspoon baking powder
- 1 teaspoon crushed chili peppers
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 red bell pepper, diced
Directions
Preheat the oven to 200°C and line a baking tray with parchment paper.
Place the cubed sweet potatos on the prepared baking tray, drizzle with 1 tablespoon of olive oil, and sprinkle a pinch of salt. Toss to coat evenly and bake for 25 minutes, or until tender.
Meanwhile, in a mixing bowl, combine whole grain flour, white flour, baking powder, crushed chili peppers, ground cumin, garlic powder, and 1/2 teaspoon of salt. Mix well.
In a separate mixing bowl, mix oat milk, tahini, maple syrup, and the remaining 1 tablespoon of olive oil. Whisk until well blended.
Add the wet ingredients to the dry ingredients and stir using a wooden spoon until just combined. Do not overmix.
Once the sweet potatos are done, remove them from the oven and use the hand blender to puree them in the mixing bowl.
Fold the pureed sweet potatos, grated carrot, black beans, and diced red bell pepper into the waffle batter.
Heat the waffle iron according to the manufacturer's instructions. Once hot, brush lightly with olive oil to prevent sticking.
Pour a portion of the batter into the waffle iron, close the lid, and cook until the waffles are golden brown and crisp. This will take about 5 to 7 minutes, depending on your waffle iron.
Keep the waffles warm in the oven or toaster while you finish cooking the rest.
Serve the spicy sweet potato and black bean waffles with a dollop of tahini or your favorite vegan sauce, and enjoy!
Ingredients
- 500g sweet potatos, peeled and cubed
- 240g black beans, drained and rinsed
- 80g whole grain flour
- 80g white flour
- 2 carrot, grated
- 120g oat milk
- 1 tablespoon tahini
- 1 teaspoon baking powder
- 1 teaspoon crushed chili peppers
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 red bell pepper, diced
Category: dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 200°C and line a baking tray with parchment paper.
Place the cubed sweet potatos on the prepared baking tray, drizzle with 1 tablespoon of olive oil, and sprinkle a pinch of salt. Toss to coat evenly and bake for 25 minutes, or until tender.
Meanwhile, in a mixing bowl, combine whole grain flour, white flour, baking powder, crushed chili peppers, ground cumin, garlic powder, and 1/2 teaspoon of salt. Mix well.
In a separate mixing bowl, mix oat milk, tahini, maple syrup, and the remaining 1 tablespoon of olive oil. Whisk until well blended.
Add the wet ingredients to the dry ingredients and stir using a wooden spoon until just combined. Do not overmix.
Once the sweet potatos are done, remove them from the oven and use the hand blender to puree them in the mixing bowl.
Fold the pureed sweet potatos, grated carrot, black beans, and diced red bell pepper into the waffle batter.
Heat the waffle iron according to the manufacturer's instructions. Once hot, brush lightly with olive oil to prevent sticking.
Pour a portion of the batter into the waffle iron, close the lid, and cook until the waffles are golden brown and crisp. This will take about 5 to 7 minutes, depending on your waffle iron.
Keep the waffles warm in the oven or toaster while you finish cooking the rest.
Serve the spicy sweet potato and black bean waffles with a dollop of tahini or your favorite vegan sauce, and enjoy!
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