Spinach Waffles made with spinach and shredded sweet potatoes served taco style with Mexican shredded beef, avocado and greens.
Waffles are my becoming my number one friend in the kitchen.
They’re so easy to make, taste delicious, fill you up, are easy to bring on the go, and can be made in endless ways. These are, as mentioned, made with spinach and shredded sweet potato, but you can add anything or nothing of your choice.
If you’re looking for other waffle recipes why not try these
SWEET POTATO WAFFLES WITH GREENS, CHICKEN, BACON AND CHILLI-MAYO
Or ALL DAY SPINACH BREAKFAST WAFFLES WITH HAM, CHEESE AND SPINACH
For this recipe, I’m using the spinach waffle recipe listed above and THIS paprika dressing just added a little dill.
Tip!Add in fresh or dried herbs to the batter for taste.
Sweet potatoes vs. white potatoes
Perhaps you’re wondering what the difference between sweet potatoes and white potatoes is? Well, wonder no more – I’ve got you!
I actually used to be TERRIFIED of resistant starch which is what you find in white potatoes. However, when digested, white potatoes pass through the large intestine where it can feed on the good bacteria in your gut. This is beneficial for blood sugar control and insulin sensitivity.
Sweet potatoes are considered a low-carb food. They’re also high in protein and fibres.
Low carbs = low glycemic index = it’s more slowly digested. Here are a few facts about sweet potatoes and their benefits
- Sweet potatoes are high in both vitamin C and beta-carotene (the same stuff you find in carrots) which means they help boost your immunity and is good for your skin.
- Because of their high fibre content, sweet potatoes help to prevent constipation and promote regularity for a healthy digestive tract.
- About 12% of the starch in sweet potatoes is resistant starch. This is a fibre-like substance your body doesn’t digest, which was found to actually help burn fat after a meal.
- Just one serving will give you more than 400 % of your daily vitamin A requirement
- When you add up the two, there’s no clear nutritional winner – they’re both kind of super veggies. Just don’t fry them in lots of oil/butter, load them up with things such as heavy cream, bacon etc.
Mexican shredded beef
Once the meat is cooking, this is a super easy recipe with a divine taste.
- 600 6 beef (I used topside but use whatever your butcher has got for you :))
- 4 garlic cloves
- 1 onion (cut into large chunks (keep the skin and toss them in the mix))
- 1 tbsp tomato paste
- 1 tbsp brown sugar
- 5 tsp mixed spices (whatever you have handy. I used cumin, cumin seeds, chilli flakes, garlic pepper, Mexico spice, oregano)
- 1 tsp smoked paprika
- 1 tbsp hot chilli sauce ((Sriracha is the best))
- 2 cup beef stock ((500 ml))
- 1/2 tin tomato
- 3/4 cup orange juice (185 ml))
- 1/2 lime juice
Preheat oven to 160 C
In a large pot with some olive oil and a tsp butter, brown the onion and garlic. Remember to add the onion/garlic skins too as these add extra flavour.
Then add the beef (patted dry with kitchen towel) and brown/sear on all sides
Remove the beef and put on a plate
Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid. Add remaining ingredients, mix, then transfer the sauce to a large oven dish and pour over the sauce.
Cook in oven nice and slow for 2-3 hours pouring the sauce over the beef every now and then. Make sure the beef is nice and tender and shreddable before moving from oven.
When the meat is done, remove from the sauce. Shred using two forks.
Bring the sauce back to the pot (remove the onion/garlic skins) and let it simmer so that it thickens slightly. If dry, add the remaining 1/2 tin tomato.
Then transfer beef back into the sauce and serve on top of waffles or tacos or enchiladas 🙂