Minimal ingredients, paleo, vegan friendly….

Need I say more??

Okay, maybe I will 😉

What you’ll need…

1/2 sweet potato (1/4 if it’s a biggen)

1.5 tsp of agar powder (Used as a sub for 1 egg. Can also use arrowroot or tapioca starch.)

Pumpkin spice seasoning blend (found mine at Whole Foods)

Dash of cayenne pepper

Dash of salt and pepper

Handful of kale

1 Avocado

Directions…

Preheat your waffle maker. Peel and grate your raw sweet potato. In a large mixing bowl, add sweet potato, 1/2 of your Avocado, tsp or so of pumpkin spice seasoning, dash of cayenne, salt and pepper to taste, and 1.5 tsp of agar powder. Mix with your hands. I wanted to drain any excess juice from the sweet potato, so I grabbed handfuls of the mixture, held it over the sink, and squeezed. Once I did the entire mixture to my liking, I greased the waffle maker very well with Earth Balance soy free butter. Time to add the mixture on the waffle maker to press! I turned over the waffle maker, ignored the green ready light, and cooked it till it was golden and crispy. You know it’s ready when it gets easier to scoop out with a spatchula without breaking apart. This took probably around 10 minutes(?)

While the waffle was cooking, I heated a saucepan up to med high heat, coated the bottom with olive oil, and crisped my kale! (Needs to be hot enough to crisp and not wilt….certainly not too hot to burn though 😉)

I sliced the rest of the avocado, and once the waffle and kale were done, I assembled, added a dash of pink Himalayan salt and cracked pepper on top, and voila!