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slice of sweet potato kale chickpea flour frittata on a white plate

Sweet Potato & Kale Chickpea Flour Frittata {vegan, soy-free}

  • Author: Camilla
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 8 1x


Welcome autumn with this delicious, beautiful and easy sweet potato & kale chickpea flour frittata . It is vegan, soy-free, and oh so healthy! Only 152 calories per slice, too.


  • 2 and 1/2 cups water
  • 1 and 1/4 cups (150 g)chickpea flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon garlic powder
  • 3 tablespoons olive oil, divided
  • 2 and 1/2 cups peeled, chopped small (or grated) sweet potato
  • 1 medium onion, chopped
  • 4 cups chopped kale


  1. Preheat oven to 375F.
  2. In a medium bowl, whisk together the water, chickpea flour, paprika, salt and garlic powder. Let stand while preparing filling.
  3. In a 9-inch cast iron skillet. heat 1 tablespoon of the oil over medium -high heat. Add the sweet potato and onion. Cook and stir for 8 to 10 minutes until vegetables are softened. Reduce het to medium and add the kale; cook and stir for 2 -3 minutes until kale is wilted.
  4. Remove skillet from heat and pour in the chickpea flour batter.
  5. Bake in the preheated oven for 45 to 50 minutes until set at the center and edges are beginning to brown. Transfer to a wire rack and cool at least 30 minutes before cutting and serving. Serve warm. room temperature or chilled


Storage: Store the completely cooled frittata in an airtight container in the refrigerator for 1 week or freezer for up to 3 months.

  • Category: Entree, Dinner, Lunch, Breakfast


  • Serving Size: 1/8 wedge
  • Calories: 152
  • Sugar: 3.8 g
  • Sodium: 238 mg
  • Fat: 6.4 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 19.9 g
  • Fiber: 3.4 g
  • Protein: 4.8 g
  • Cholesterol: 0 mg

Keywords: chickpea flour, frittata, vegan, egg-free, soy-free, gluten-free, low calorie, sweet potato, kale, autumn

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