Description
Get ready to make everyone at your table happy with these vegan sweet potato quinoa tots. They are gluten-free, nut-free and refined sugar-free. With just a couple ingredients, these simple and flavorful tots are going to become a fast favorite.
Ingredients
- 1 cup cooked quinoa (made in Instant Pot or on stovetop)
- 3/4 cup oat flour (see notes for chickpea flour option)
- 1 cup cooked sweet potato, skin removed, mashed (made from one medium sweet potato - see notes for how to cook)
- 1 1/4 teaspoon fine salt
- optional but recommended: 1 tablespoon pure maple syrup
- 3 tablespoons avocado oil for pan frying
Instructions
- Mix all ingredients in a large mixing bowl until well combined. Use your hands or a retractable cookie scoop to form the mixture into approximately 25 tots.
- Heat avocado oil in a 12-inch cast iron skillet over medium heat. Cook the tots in two batches for about 5 minutes per side, or until golden brown and crispy. I like to sprinkle with additional salt while they cool.
- Enjoy immediately with ketchup, vegan honey mustard, hummus or easy tahini sauce.
- Let any leftovers cool completely, then store in an airtight container in the refrigerator for up to 1 week. Reheat on the stovetop or in the oven for best results.
- To freeze, place uncooked tots on a parchment-lined baking sheet in a single layer (not touching) and freeze until solid. Then transfer to a freezer-safe container or bag. When ready to enjoy, thaw in the refrigerator for 24 hours and reheat on the stovetop or in the oven until warmed through and crispy. See notes for more tips.
Equipment
Buy Now → Notes
Boost the protein: For added plant-based protein, you can swap ¼ cup of the oat flour for chickpea flour. Use ½ cup oat flour + ¼ cup chickpea flour instead of ¾ cup oat flour.
Add texture + nutrients: For extra texture, protein, and healthy fats, stir in ½ cup of my homemade grain-free panko breadcrumbs before forming into tots. Then proceed with the recipe as directed.
How to cook your sweet potato - Instant Pot Method: Place one or more whole sweet potatoes on the steamer rack inside your Instant Pot. Add 1 cup of water, seal the lid, and set to manual high pressure for 30 minutes. Make sure the valve is set to Sealing. When the cook time is done, manually release the steam. Use tongs to transfer the potatoes to a cutting board, slice in half lengthwise, and once cool, peel the skin off with your hands (it should slide right off).
How to cook your sweet potato - Oven Method: Place sweet potato (skin on) in a cast iron skillet, pierce with a fork a couple of times, and bake at 425°F directly on the middle oven rack. Bake for 45–60 minutes depending on the size of your sweet potato, until tender with a toasty, thin skin. Let cool before handling, then slice in half and split the flesh to peel.
Note: Prep time assumes the quinoa and sweet potatoes have already been cooked and cooled.
- Prep Time: 5
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop or Oven
