Lemon-Garlic Sweet Potato Waffles with Blueberry, Banana, and Mango Salad

Giddy up for this weirdo of a recipe.

Life didn't go as planned this week, so I ended up with some extra food that I didn't want to waste. It really wasn't hard to figure it out. I googled "Blueberry, Banana, and Mango recipe" and sure enough, my vague idea has been made before. I've made sweet potato waffles before, so that was a given.

Here's where it gets weird. I asked my husband what spice would be fun for the waffles that would match the salad and he threw out Penzeys Trinidad Style Lemon-Garlic. I rolled with it and adjusted some other ingredients to match that. It turned out amazing. You're welcome.

Lemon-Garlic Sweet Potato Waffles with Blueberry, Banana, and Mango Salad

What I changed from the source recipes:

  • I used Bob's Red Mill egg replacer instead of making a flax egg for the waffles

  • I used cashew milk instead of almond milk in the waffles

  • I used orange extract instead of vanilla extract in the waffles

  • I used Penzeys Trinidad Style Lemon-Garlic Marinade instead of cinnamon in the waffles

  • I used Greek yogurt instead of regular in the salad (it's what I had on hand)

  • I used agave instead of honey in the salad, and used extra

  • I used powdered ginger instead of candied ginger in the salad

  • I added cilantro to the salad

Lemon-Garlic Sweet Potato Waffles with Blueberry, Banana, and Mango Salad

Sources: Emilie Eats, Food.com

Serves: ~3 | Time: ~20 min



1 Bob's Red Mill egg replacer

1 1/2 cups old-fashioned #oats

3/4 cup sweet #potato, mashed (about 1 medium potato)

1/2 cup cashew milk (use whatever plant milk you want)

2 tablespoons tapioca starch/flour

2 tbsp agave nectar

1 tbsp baking powder

2 tsp orange extract

1/2 tsp Penzeys Trinidad Style Lemon-Garlic Marinade

1/2 tsp salt


1 #mango, diced

2 #bananas, sliced

1 1/2 cups #blueberries

1 tbsp lemon juice

3/4 cup non fat Greek yogurt (used plant based yogurt to make vegan)

2 tsp agave nectar

2 tsp ginger powder

2-3 tbsp fresh cilantro, chopped


Peel and chop the sweet potato. Add to a pot and cover with water. Put the pot over high heat and bring to a boil. Lower the heat to medium and boil for 10 minutes.

Meanwhile, start prepping everything else.

Preheat waffle iron; lightly grease or spray with non-stick spray. Make your egg replacer and set aside. Add the remaining waffle ingredients to a blender. When the potatoes are ready add them and the egg replacer to the blender, and blend until everything is well combined/smooth.

Pour batter into the waffle iron. Cook each waffle for 8-10 minutes, until it is your desired crispiness. Repeat 1-2 more times, depending on the size of your waffles.

While your waffles are cooking, or if you still have time while the sweet potato is boiling, start your salad by combined the mango, banana, blueberries and lemon juice to a large well. Mix to combine. In a separate bowl, combine the remaining salad ingredients. Add the dressing to the fruit mixture and stir well.

When your waffles are ready, plate them and add as much salad on top as you want.


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