My day was just insane today – how about yours? Crazy, I know. I don’t have time to do anything, let alone think about what I want to make for dinner.
Thankfully, I planned for an easy dinner knowing today was going to be hectic. Sometimes, breakfast for dinner is just easier. But, just because I’m making ‘brinner’, it doesn’t mean it has to lack taste!
Taste is easy to create and you don’t always need tons of flavors or ingredients. Sometimes, a new way of cooking something basic can do the trick. Since you know how much I love my waffle maker, I made sweet potato waffles for tonights dinner. It was whole30, paleo, and vegetarian friendly, all by accident.
Ok, not really by accident, but kinda. So, here we are with breakfast for dinner! 🙂
Sweet Potato Egg Sandwich
Ingredients
- 2 large eggs, divided
- 1 small/medium sweet potato, peeled and grated (about 1 cup grated – I do this in my food processor)
- 1/4 teaspoon cumin
- 1/8 teaspoon paprika
- 1/8 teaspoon salt
- 1 teaspoon oil (any kind)
- 1 cup kale, chopped
- 1/2 medium avocado, sliced
- Salt & pepper, to taste
Directions
- Heat waffle iron and set aside.
- In a small bowl, wrap grated sweet potato in a cheese cloth and squeeze out any water so they are as dry as possible. Set aside.
- In a medium mixing bowl, whisk 1 egg. Add in grated sweet potato, seasonings and 1 teaspoon oil. Mix well until thoroughly combined.
- Once waffle iron has fully heated, pack in sweet potato hash mixture into iron, covering all of the quadrants. Press waffle iron down gently and allow sweet potato to cook about 4-5 minutes, until lightly golden.
- While the waffle is cooking, saute kale in pan with oil over medium-heat until slightly crispy, about 3-4 minutes. Fry or scramble egg in same pan.
- Once sweet potato waffle is ready gently remove with butter knife and transfer to plate. Layer on kale, fried egg, and avocado slices. Finish with salt and pepper and enjoy!
Adapted from: fitmittenkitchen.com
Season Generously 