Cooking Instructions
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Step 1
Preheat waffle maker to medium-high heat.
Step 2
In a large bowl, add
Cornmeal (120 g)
,
Red Bell Pepper (1/2)
,
Sweet Onion (1/2)
,
Garlic (1 clove)
,
Cheddar Cheese (45 g)
,
Almond Milk (120 mL)
,
Eggs (2)
,
Coconut Oil (15 mL)
.
Step 3
Season with
Sea Salt (3 g)
,
Ground Black Pepper (1 g)
,
Cayenne Pepper (as needed)
, and
Fresh Cilantro (as needed)
. Mix until well combined.
Step 4
Once the waffle maker is hot and the batter is ready, lightly spray the top and bottom with
Coconut Oil Cooking Spray (as needed)
, then pour half the batter into the waffle maker and cook until golden brown and slightly crispy.
Step 5
Repeat the process with the remaining half of the batter.
Step 6
Set waffles aside and preheat oven to 400 degrees (200 degrees C).
Step 7
Place
Sweet Potatoes (2)
and
Sweet Onion (1/2)
into a large bowl.
Step 8
Drizzle with
Coconut Oil (8 mL)
, then sprinkle with
Chili Powder (4 g)
,
Ground Cumin (2 g)
,
Ground Turmeric (2 g)
,
Sea Salt (2 g)
, and
Ground Black Pepper (1 g)
, and toss to coat evenly.
Step 9
Spread seasoned sweet potatoes and onions onto a baking sheet, single layer, and bake for 10 minutes.
Step 10
Flip and bake for an additional 7-10 minutes, or until potatoes are soft and cooked.
Step 11
While potatoes are cooking, mash
Avocado (1)
in a bowl with
Chipotle Peppers in Adobo Sauce (1/2)
and your favorite
Salsa (15 g)
. Stir to combine. Do not worry about making the avocado overly smooth.
Step 12
Cover each savory waffle with half of the avocado spread, then layer with
Sour Cream (60 g)
and
Salsa (65 g)
.
Step 13
Add the cooked sweet potato and onions over salsa, then top with other desired toppings. I used
Cherry Tomatoes (4)
,
Feta Cheese (30 g)
, and
Fresh Cilantro (2 g)
.
