Nutriholist

1 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.
2 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.
3 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.
4 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.