Sweet Potato & Kale Farinata

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

Farinatas are Italian flatbreads that are usually made with garbanzo flour. This thicker version makes for a healthy lunchtime snack. It’s basically an eggless vegan frittata that is just as quick and easy to...


  • ⅓ cup plus 2 tablespoons olive oil
  • ½ cup silken tofu
  • 1¼ cups cold water
  • 1 cup chickpea flour (see Ann’s Tips)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika (optional)
  • 1½ cups cooked kale, chopped
  • 1½ cups cooked sweet potato, diced

Nutrition Facts


257 cals


19 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

13 g


18 g


4 g


4 g


6 g


372 mg


  1. Preheat the oven to 375 degrees with a heat proof or cast iron skillet on the middle shelf.
  2. Beat ⅓ cup olive oil with the tofu until smooth. Gradually add in ½ cup of water, beating continuously.
  3. Sift in the flour, baking powder, salt, and smoked paprika, if using. Beat until roughly blended. Gradually add in the remaining water, ¼ cup at a time, beating all the while until you have a thick smooth batter the consistency of heavy cream. There should be no lumps. Fold in the kale and then the diced sweet potato.
  4. Take the hot skillet out of the oven. Add the remaining 2 tablespoons of olive oil to the skillet and gently swirl to coat. Pour the batter into the hot skillet. Put the skillet directly into the oven and bake for 40 to 45 minutes until well risen and golden and a toothpick comes out clean.
  5. Let the farinata cool in the pan on a rack. It will sink somewhat. Loosen the edges and turn out onto a plate. Serve in wedges warm or at room temperature.

Chef Tips

If you don’t have a suitable cast iron skillet, oil a deep pie plate or a 7- or 8-inch cake pan and line the bottom with parchment paper. Drizzle with 1 teaspoon of olive oil. You don’t need to heat the pan in the oven before adding the batter.

Garbanzo flour and gram flour (aka besan) are both chickpea flours

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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