Sweet Potato Waffle Rosti 

INGREDIENTS
Waffles
  • ​1 medium sweet potato, peeled and grated
  • 3 teaspoons ground flax seeds combined with 3 tablespoons warm water
  • 1/2 teaspoon baking soda
  • 5 teaspoons almonds, ground
  • 1 teaspoon sea salt
  • 4 teaspoons nutritional yeast flakes
  • 1 tablespoon olive oil
Kale Salad
  • 2 cups kale
  • 1 cup shredded cabbage
Dressing
  • 1/2 lemon, juiced and seeds removed
  • 1 teaspoons tahini
  • 1/4 teaspoons Dijon mustard
  • 1/2 teaspoons rice malt syrup
  • 2 teaspoons tamari
PROCEDURE​
  1. In a large mixing bowl, add all the sweet potato rosti ingredients, and mix them thoroughly.
  2. Preheat the waffle iron and coat it generously with olive oil.
  3. Dividing the mixture in half, firmly spread one-half onto the waffle iron, ensuring the whole base is covered.
  4. Using a spoon, gently press the mixture into the waffle iron grooves, helping to further bind the ingredients.
  5. Allow the waffle to cook until it’s golden and crispy.
  6. In a mixing bowl, mix together the dressing ingredients.
  7. Add the cleaned and rinsed kale and cabbage.
  8. Massage the mixture with your hands until everything is combined and the kale and cabbage have softened.
  9. Top waffle with the salad.