Savory waffles - the best of both worlds

If you're one of my housemates, you probably know that I have a big controversy every morning over what I'm going to make for breakfast. Do I want avocado toast? Or a bowl of oatmeal? What about protein pancakes? I am SO incredibly indecisive, which is funny because who TF is that indecisive about their breakfast...(roasting myself).

Another one of my favorite things about being part of the foodie community is the amazing recipes that I find and people I can connect with. One of my absolute favorite food bloggers/YouTubers, Erin Rutherford, had the genius idea of making sweet potato waffles for breakfast. Savory waffles literally solve half my problem of deciding between what I want to eat in the morning. You get the texture of the waffle, but the hearty and sweet/salty combo of a sweet potato. It's honestly *elite.*

These also aren't just plain sweet potato waffles, they're topped with the creamiest dairy-free mushrooms and are packed with tons of flavor. I can't take credit for this recipe but it might be one of my favorite things I've ever recreated. So, the next time you're feeling a little indecisive, or want to switch up your breakfast, give this recipe a go!

Sweet Potato Waffles w/ Creamy Mushrooms

(serves 1)

Ingredients:

• 1 medium or 2 small sweet potatoes

• 1 egg (I like Vital Farms eggs)

• Approximately 4 tbsp of oat flour

• A small dash of dairy-free milk

• Mushrooms

• 2 tablespoons of tahini

• 2 tablespoons of dairy-free greek yogurt (I love this one from Kite Hill foods)

• Seasonings: garlic power, salt, pepper, nutritional yeast, red pepper flakes

• Optional: arugula & microgreens

Method:

• If you're feeling lazy like me, just pop your sweet potato(s) into the microwave for about 6-7 minutes until tender, then peel and add the insides to your blender or food processor

• Add in your egg, oat flour, milk & about a teaspoon of each of the seasonings and blend till well combined (**you may need more flour so just eyeball that if the batter seems runny**) Cook your batter in a waffle iron until well done!

• Cook your mushrooms on the stovetop seasoning with salt and pepper

• While those are cooking, stir together your yogurt + tahini, and add in garlic powder, salt + pepper

• Reduce the heat completely on your mushrooms and stir in the creamy sauce until well combined

• Top your waffles with the creamy mushrooms and serve over a bed of greens (I used arugula) and top with some microgreens, pepper + red pepper flakes and ENJOY :)