You then just pack all of the grated sweet potato in your waffle iron and cook until browned. While that is cooking, you can sauté your kale, fry your egg and slice up a little bit of avocado.
It’s quite simple really. This meal would make a great “brinner” (breakfast for dinner) or a fun weekend breakfast/brunch. It’s so satisfying thanks to the good carbs, protein, plus the healthy fats from the egg and avocado. This meal definitely keeps me full!
2 large eggs, divided
1 small/medium sweet potato, grated
1/4 tsp cumin
1/8 tsp paprika
1/8 tsp garlic salt
1 tsp oil, plus more for waffle iron and frying pan
1 cup kale, chopped
1/2 medium avocado, sliced
salt & pepper, to taste
- Heat waffle iron and grease well. Set aside.
- In a medium mixing bowl whisk 1 egg (or egg whites). Add in grated sweet potato–should be around a heaping cup–plus seasonings and 1 tsp oil. Mix well until thoroughly combined. Once waffle iron has fully heated, pack in sweet potato hash mixture into iron, covering all of the quadrants. Press waffle iron down gently and allow sweet potato to cook about 4-5 minutes, until lightly golden.
- While the waffle is cooking saute kale in pan with oil on medium heat until slightly crispy, about 3-4 minutes. Fry or scramble egg in same pan (remove kale or keep in, your choice) to personal preference.
- Once sweet potato waffle is ready gently remove with butter knife and transfer to plate. Layer on kale, fried egg, and avocado slices. Finish with salt and pepper if you wish and enjoy!