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

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

4.75 from 4 votes

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

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Chickpea Flour

Cuisine: American

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

Servings:

Author: Camilla

Ingredients

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 45 mL olive oil, divided
2 and 1/2 cups peeled chopped small (or grated) sweet potato
1 medium onion chopped
4 cups chopped kale

Instructions

Preheat oven to 375F (190C).
In a medium bowl, whisk together the water, chickpea flour, paprika, salt, garlic powder, and 2 tablespoons of the olive oil. Let stand while preparing filling.
In a 9-inch cast iron skillet. heat the remaining 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.
Remove skillet from heat and pour in the chickpea flour batter.
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

Notes

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

Nutrition