Maple Chick'n & Sweet Potato Waffles

A vegan take on the southern classic.

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Maple Chick'n & Sweet Potato Waffles

Vegan, Gluten-Free Optional

Ingredients

Chick'n

• 1 package of Smart Tenders® Plant-Based Chicken

• 1/3 c almond milk

• 2-3 tbsp maple syrup

• 1/2 c almond flour

• 1/4 tsp garlic powder

• 1/4 tsp paprika

• 1/8 tsp salt

• 1/8 tsp pepper

• a pinch of cayenne

• 1/2 c shredded coconut

• Avocado oil or EVO

Waffles

• 1 c of your favorite vegan waffle mix

• 2/3 c puréed sweet potato

• 3/4 c water

• 1 tbsp maple syrup

• 1/2 tsp cinnamon

• 1/8 tsp nutmeg

• 1/8 tsp cardamom

Directions

1. Whisk the almond milk and maple syrup together in the one bowl.

2. In a second bowl, combine the rest of the spices for the chick'n with the almond flour. Add the shredded coconut to a third bowl.

3. Place the Smart Tenders in the liquid mixture, making sure they are fully submerged. Then evenly coat them in the dry mixture, followed by the liquid mixture again, and finally coat with the shredded coconut. Make sure both sides of the tenders are coated, especially with the coconut (for that gives them the "fried" look and some extra texture and sweetness!)

4. If baking: bake in a 400 °F for 10-12 minutes or until the coconut flakes look brown and toasty.

5. If pan-frying: Add a bit of avocado oil or EVO to a pan and heat it over medium-high heat. Fry the tenders until golden, about 2-3 minutes on each side.

6. For the waffles, whisk together all of the ingredients until smooth. Add about 3/4 c batter to a Belgian waffle maker and cook according to the directions of your waffle maker (being sure to properly grease it before cooking). The recipe makes 2 Belgian waffles.

7. Assemble your chick'n and waffles, optionally top with a little more maple syrup and some sweet jalapeños (I used Trader Joe's Hot & Sweet Jalapeños) or pickle chips, and enjoy!