Savory Sweet Potato Zucchini Waffles
Serves 2
10 mins prep
30 mins cook
40 mins total
These crispy sweet potato zucchini waffles make a healthy and delicious savory breakfast or brunch. Serve them as is or top with poached/fried eggs and a side salad.
Scan QR code to shop the ingredients!
Get ingredients delivered
Peel and grate the sweet potatoes and zucchini using a food processor or a box grater and pour into a large bowl. Sprinkle with a pinch of sea salt, stir to combine, and let it sit for about 20 minutes to sweat.
Throw the veggies into a clean towel and squeeze out the juice (reserve the juice to use in soups, stews, stir-fries, etc.). Throw the shredded veggies back into the bowl and mix in the remaining ingredients. Stir to fully combine.
Heat waffle iron and grease with a teaspoon of coconut oil or grass-fed ghee. Add 1/4 cup of the batter to the waffle iron and cook on medium-high for about 5-8 minutes. Repeat until all the batter is used. Place the cooked waffles on a cooling rack and keep warm in the oven at the lowest temperature until ready to eat.
Serve with hummus, poached eggs, pesto, greens, or enjoy on their own! Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
