Vegan sweet potato frittata
In a skillet (small-medium size), heat olive oil over low/medium heat. Add coarsely grated sweet potato (small-medium size). Cook until slightly soften. Then sprinkle with black sesame seeds and season with salt and coriander. A couple minutes later, add little bit more olive oil.
In a bowl, combine 4 tablespoons of chickpea flour with a cup of almond milk.
Spread the mixture over the sweet potatoes. Cook for about 10 minutes, then cut into 4 pieces and flip. Cook for about 10 more minutes. Let it rest for about 5 minutes.
Served with tomato slices and baby spinach. Drizzled with olive oil, seasoned with salt and tiny bit of black pepper.
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