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Vegan and gluten-free sweet potato zucchini tots

Vegan and gluten-free sweet potato zucchini tots


Vegan and gluten-free sweet potato zucchini tots

This is great as a side dish or just to offer to your friends as appetizers with yummy homemade dipping sauce.

Course Appetizer, Main Course, Side Dish, Snack
Cuisine gluten free, vegan
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 2 people
Author Amandine


  • 2 medium sweet potatoes
  • 2 large zucchini
  • 3/4 cup almond flour
  • 1 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried herbs oregano or italian mix
  • salt and pepper to taste


  1. Preheat your oven at 200 degrees and prepare your baking sheet.

  2. Bake the sweet potatoes in the microwave. If, like me, you are not a big fan of microwaves, you can bake them in the oven ( be aware it takes a lot more time). Brush them quickly with olive oil (cut them in 1/2 if very thick) and wrapped them loose in foil then put in the oven for around 30 to 40 min or until soft inside.

  3. Shred the zucchinis and let them sit until you're finish with the sweet potatoes so they get rid of their water.

  4. Once the sweet potatoes have cool down, scoop the flesh out or peel them. Add the flesh to a large bowl and mash it with a fork.

  5. Put the shredded zucchinis in a tea towel or a folded cheese cloth and squeeze the water out of them.

  6. Add the zucchini to the sweet potatoes and mix together.

  7. In a deep plate, mix all the other ingredients together.

  8. Shape the zucchini/sweet potatoes mixture in tater tots and toss them in the almond flour mix, making sure each of them are covered all around. Place the tots on your baking tray/sheet.

  9. Bake for 30 to 40 min. Flip the tots over half way through. You also have the option of putting the grill on for the last 2/3 min to brown them a bit more.

  10. Serve hot/warm with sauce of your choice. My favourite are my own version of the white sauce and the "seafood" sauce (1/2 mayo 1/2 ketchup)