Vegan Sweet Potato Frittata
This vegan sweet potato frittata uses chickpea flour, onions, and tender sweet potatoes for a savory slice that works warm or cold.
- Total Time1 hour
- Yield8 slices 1x
- DietDairy Free, Egg Free, Gluten Free, Vegan, Vegetarian
Ingredients
Scale
- 3 medium orange sweet potatoes, peeled and diced
- 2 large onions, chopped
- 3 garlic cloves, finely diced
- 1 tablespoon chia seeds
- 3 tablespoons water
- 2 cups chickpea flour
- 2 cups water
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon black pepper
- 2 teaspoons Himalayan salt
- 2 teaspoons mixed herbs
- 2 teaspoons coconut oil
Instructions
- Preheat the oven to 180 C fan.
- Peel and dice the sweet potatoes, chop the onions, and finely dice the garlic.
- Mix the chia seeds with 3 tablespoons of water and let the mixture swell.
- Heat 1 teaspoon of coconut oil in a pan and cook the onions until golden and soft, then transfer them to a bowl.
- Heat the remaining teaspoon of coconut oil in the same pan and cook the sweet potatoes until soft and lightly golden, adding 1 teaspoon of the mixed herbs near the end.
- Whisk together the chickpea flour, 2 cups water, chia mixture, garlic, bicarbonate of soda, black pepper, salt, and the remaining teaspoon of mixed herbs until smooth.
- Fold the cooked onions and sweet potatoes into the batter.
- Grease a cast iron baking pot or skillet and heat it in the oven for about 5 minutes.
- Pour the mixture into the hot pan, cover, and bake for 30 minutes.
- Remove the lid and bake for 10 minutes more.
- Cool the frittata, loosen the edges with a spatula, slice into triangles, and serve.
Notes
- Cook the onions and sweet potatoes before baking so the inside turns soft and flavorful.
- Whisk the batter well to remove any dry pockets of chickpea flour.
- Let the frittata cool before slicing for cleaner pieces.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Find it online: https://yuminest.com/vegan-sweet-potato-frittata/