Sweet Potato & Spinach Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium sweet potato, grated
02 -
4 tablespoons chickpea flour (gram flour/besan)
03 -
100g crumbled feta cheese
04 -
2 eggs
05 -
1/2 cup fresh spinach, chopped
06 -
Salt and black pepper, to taste
→ Optional Additions
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon smoked paprika
09 -
1/4 teaspoon chili flakes
10 -
Fresh herbs (parsley or thyme) for garnish
# Instructions:
01 -
Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan ovens. Line a baking sheet with parchment paper to prevent sticking.
02 -
Grate the sweet potato using a coarse grater, leaving the skin on if clean. Finely chop the spinach. In a large bowl, whisk the eggs until well combined.
03 -
Add the grated sweet potato, chickpea flour, crumbled feta cheese, and chopped spinach to the whisked eggs. Season with salt, black pepper, and any optional spices. Stir thoroughly until evenly combined.
04 -
Spread the mixture evenly on the prepared baking sheet, pressing down slightly into your desired shape. Bake for 20-25 minutes, until golden brown and firm to the touch.
05 -
Allow to cool for a few minutes before slicing. Serve warm as a savory breakfast, light lunch, or side dish with a complementary dip.
# Notes:
01 -
This versatile dish can be enjoyed hot or cold and stores well in the refrigerator for up to 3 days.