These golden brown waffles are so tasty. They are crisp on the outside and warm and soft on the inside. Plus, they are topped with a kale and cabbage that has been massaged in a lemon-Dijon vinaigrette that is to die for.

Sweet Potato Waffle Rosti [Vegan, Gluten-Free]



For the Waffles:

  • 1 medium sweet potato, peeled and grated
  • 3 teaspoons ground flax seeds combined with 3 tablespoons warm water
  • 1/2 teaspoon baking soda
  • 5 teaspoons almonds, ground
  • 1 teaspoon sea salt
  • 4 teaspoons nutritional yeast flakes
  • 1 tablespoon olive oil

For the Kale Salad:

  • 2 cups kale
  • 1 cup shredded cabbage

For the Dressing:

  • 1/2 lemon, juiced and seeds removed
  • 1 teaspoons tahini
  • 1/4 teaspoons Dijon mustard
  • 1/2 teaspoons rice malt syrup
  • 2 teaspoons tamari


  1. In a large mixing bowl, add all the sweet potato rosti ingredients, and mix them thoroughly.
  2. Preheat the waffle iron and coat it generously with olive oil.
  3. Dividing the mixture in half, firmly spread one-half onto the waffle iron, ensuring the whole base is covered.
  4. Using a spoon, gently press the mixture into the waffle iron grooves, helping to further bind the ingredients.
  5. Allow the waffle to cook until it's golden and crispy.
  6. In a mixing bowl, mix together the dressing ingredients.
  7. Add the cleaned and rinsed kale and cabbage.
  8. Massage the mixture with your hands until everything is combined and the kale and cabbage have softened.
  9. Top waffle with the salad.