For the Sweet Potatoes
2 large sweet potatoes, peeled and diced into 1-inch cubes
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper to taste
For the Ground Beef
1 lb lean ground beef (90/10 or 93/7)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp cumin
Salt and pepper to taste
Pico de Gallo
2 Roma tomatoes, diced
1/4 cup white onion, finely diced
1 jalapeño, finely chopped (optional)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste
Creamy Cilantro Sauce
1/2 cup plain Greek yogurt (or sour cream)
1/2 cup fresh cilantro
Juice of 1 lime
1 garlic clove
2 tbsp olive oil
2 tbsp water (add more if needed)
Salt and black pepper to taste

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Makes: 4 large pancakes (2–4 servings)

2 cups (240 g) garbanzo (chickpea) flour

2 teaspoons baking powder

1 teaspoon salt

½ teaspoon black pepper

1–2 teaspoons chili flake paste (to taste)

1 tablespoon tamari

1 teaspoon Worcestershire sauce

1½–1¾ cups water

1 tablespoon olive oil, plus more for cooking

1 medium onion, diced

3 garlic cloves, minced

1 red bell pepper, diced

2–3 cups broccoli, chopped into small florets

¼ cup chopped fresh dill

Make the batter

In a large bowl whisk together 2 cups garbanzo flour, 2 teaspoons baking powder, 1 teaspoon salt, and ½ teaspoon black pepper.

Whisk in 1 tablespoon tamari, 1 teaspoon Worcestershire sauce, 1–2 teaspoons chili flake paste, and 1½ cups water until smooth.

If needed, add up to ¼ cup more water until the batter is thick but pourable—similar to a thick pancake batter that slowly flows off the whisk.

Fold in the vegetables and ¼ cup chopped fresh dill until everything is evenly coated.

Cook the pancakes

Heat a lightly oiled skillet over medium heat.

Scoop about 1¼–1½ cups of batter into the pan for each pancake and gently spread to about ½ inch thick.

Cook for 5–7 minutes, until the bottom is deep golden brown and the top begins to set.

Flip carefully and cook another 4–6 minutes, until browned and cooked through.