Spinach waffles & sweet potatoe wedges

Ingredients (for 4 pers.):

sweet potatoe wedges
8 small sweet potatoes 
harissa 
2 tbsp rapeseed oil

spinach waffles
400 gr spinach
350 gr chickpea flour
200 gr. rye flour
2 tbsp baking powder
​1 cup almond flour
salt
​3 cloves of garlic, pressed
zest of 1/4 organic lemon

For frying:
3 tbsp coconut oil

Toppings
2 avocados
500 ml sheep yoghurt
fresh mint
fresh parsley
salt & pepper
sprouts
juice of 1 lemon

besides
waffle iron 

Preparation:

1. Peel the sweet potatoes and cut into fine slices. 
2. Place the slices on a baking tray lined with baking paper and sprinkle with some rapeseed oil and harissa. Place in the oven at 180°C circulating air for about 15 minutes.
3. Wash spinach thoroughly & puree finely. 
4. Mix the pureed spinach together with the other dough ingredients for the spinach waffles.
5. Ideally brush the waffle iron with coconut oil using a brush. 
6. Add a ladle of spinach waffle dough to the waffle iron and fry until golden brown.
7. Wash and chop the herbs and mix with the yoghurt. Dice the avocados and mix with a little lemon juice.
8. Arrange the spinach waffles together with the sweet potatoe wedges on a plate and garnish with some yoghurt sauce, avocados & sprouts.
9. Bon Epi-tit <3 !