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Vegan Sweet Potato Frittata

A delicious plant based vegan frittata recipe that is full of flavor, along with amazing nutritional benefits. With a base of sauteed onions and chickpea flour, this fitatta holds beautifully and is the perfect summer meal. Enjoyed warm or cold.

Course Dinner, Lunch, Main Course
Cuisine Dairy Free, Gluten Free, Plant based, Refined Sugar Free, Sugar Free, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Author Wellness with Taryn

Ingredients

  • 3 Medium Orange Sweet Potatos - peeled and diced into cubes
  • 2 Large Onions - chopped
  • 3 Garlic Cloves - finely dices
  • 1 TBS Chia Seeds - soaked in 3TBS water
  • 2 Cups Organic Chickpea Flour
  • 2 Cups Water
  • 1/2 Tsp Bicarbonate of Soda
  • 1/2 Tsp Freshly Ground Black Pepper
  • 2 Tsp Himilayan Rock Salt
  • 2 Tsp Braggs Organic Sprinkle Mixed Herbs
  • 2 Tsp Organic Cold Pressed Coconut Oil

Instructions

  1. Peel, diced and chop all the vegetables. In a small bowl, add the chia seeds and water, mix and leave aside to swell to create the chia 'egg' (egg substitute)

  2. Heat 1 Tsp coconut oil in a medium pan, when heated add the onions and saute until golden brown. I do this by cooking on a medium heat over a long period of time. I find by cooking them this way, they keep their 'sweetness'. Remove once cooked and place in a separate bowl.

  3. Heat another Tsp of coconut oil in the same pan you used to cook the onions, and when heated add the chopped sweet potatoes. Saute until soft and golden brown. You can add a little water to help steam them along. Add 1 Tsp of the Braggs Organic Sprinkle Mixed Herbs just before removing from the heat.

  4. Preheat the oven to 180C fan forced.


  5. In a large mixing bowl, add the chickpea flour, chia 'egg', water, salt, pepper, the bicarbonate of soda and the remaining 1 Tsp Braggs Organic Sprinkle Mixed Herbs. Mix with a whisk so that there are no lumps of flour.

  6. Add the cooked sweet potato and sauteed onions, and stir.

  7. Grease a cast iron baking pot with some coconut oil, and place into the oven to heat up. Once heated for about 5 mins, and the oven is at temperature, remove and pour in the frittata mixture.

  8. Place the lid on the pot, and bake @ 180C for 30 minutes. Take out of the oven after 30mins, and remove the lid. Place back into the oven and bake for a further 10mins.

  9. Once fully cooked, remove from the oven, and leave to cool. Use a spatula to serarate the sides from the pot, slice into triangles and serve with your favorite green salad and healthy salad dressings.

Recipe Notes

Always use Organic where possible, and try to support local wherever you can. Reduce plastic use as much as possible!