Sweet Potato & Carrot Anti-Inflammatory Waffles

Ingredients

• 150 g sweet potato, peeled and grated

• 80 g carrot, grated

• 2 eggs (or flax eggs if you prefer plant-based)

• 1 tbsp olive oil or coconut oil

• A pinch of sea salt

• Optional: a little cinnamon or turmeric for extra flavor and anti-inflammatory power

For topping:

• 1 small avocado

• 1 egg (fried or poached)

• Optional: fresh herbs, chili flakes, or a drizzle of olive oil

Instructions

1. Prep the base: Grate the sweet potato and carrot. Squeeze out excess moisture with a clean kitchen towel.

2. Mix: In a bowl, combine the grated veggies, eggs, oil, and salt. Mix until well combined.

3. Cook the waffle: Preheat your waffle maker and lightly grease it. Pour the mixture and cook for about 7–8 minutes, or until golden and crisp.

4. Add toppings: Mash or slice the avocado on top of the waffle and place your fried or poached egg over it. Add herbs or chili flakes if desired.

Time: 20 minutes

Serving: 1 -2

Gluten-free | Dairy-free | No processed ingredients