1Combine the sour cream, chilli powder and diced chilli, and refrigerate until ready to serve.
2Preheat oven to 200°C. Place the tomatoes on a parchment paper lined baking tray, drizzle with 1 tablespoon of oil and season with salt & pepper. Bake the tomatoes for 10-15 minutes (depending on their size), until the skin starts to burst.
3Meanwhile, for the waffles, place the potatoes in a pan of cold water, over high heat. Bring to a boil and cook for 2 minutes, then reduce heat to a rapid simmer and cook for a further 10 minutes. Remove them from heat, drain and let cool for 5 minutes.
4Grate the potatoes into a mixing bowl; add the chives, 1 tablespoon of oil, and paprika; and season with salt and pepper.
5Divide the mixture into 4 portions, and pat them into disc or square shapes. Cook each one in a waffle iron, sprayed with olive oil, for 6-8 minutes until golden brown and crispy. Keep each one warm in a preheated 150°C oven until ready to serve.
6Place the waffles on plates, top each with a dollop of chilli sour cream, add the avocado and roasted tomatoes, and garnish with extra chopped chives.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.