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Sweet Potato Waffles with Chicken Salad
Posted on: August 10, 2017, by amyleeactive
These Sweet Potato Waffles are crisp on the outside, fluffy on the inside and bursting with goodness! Packed full of protein, they’re also gluten-free, sugar-free, and can be made paleo and vegan. I recommend making a waffle sandwich and filling it with the No-Mayo Chicken Salad recipe below, for a nutritionally balanced meal!
Sweet potatoes are nutrient rich, high fibre, low fat and low starch.
✔ Vitamin A for healthy eyes and glowing skin.
✔ Vitamin C, for a healthy immune system
✔ Vitamin B6, to boost metabolism
✔ Potassium, to aid with muscle function
This recipe is perfect for meal prep, as each waffle is only 100 calories each (without oil) and freeze perfectly – I keep them super fresh in these 1.0L Oblong Glass Storers by Décor. Another great way to incorporate healthy waffles into your diet is to substitute them for bread!
Waffles: Preheat waffle iron. In a food processor, grind the rolled oats into a flour. Then add the rest of the ingredients and blend until smooth.
Grease waffle iron. Pour about 1/3 cup of batter in each waffle mold. Cook according to manufacturer’s instructions – waffle is mostly done when steam stops coming out of waffle iron (mine takes 15 minutes).
No-Mayo Chicken Salad: while the waffles cook, combine all salad ingredients in a bowl.
Assembly: Scoop 1/2 cup of No Mayo Chicken Salad in between two waffles.
Storage: let cool and store in airtight containers for meal prep in the fridge, lasts 4-5 days. Individually wrap in gladwrap if freezing. To serve, simply pop in the toaster on a low setting.
Tip: * To roast sweet potato, poke with a fork 5-6x and bake 200 C for 45-60mins
** Can also use whole eggs or vegan substitute: 1/4 cup chia seeds (42g) soaked in 1/2 cup water + 1/2 tsp extra baking powder