Recipe: Veggie Tater Tots

Veggie Tater Tots with Avocado Dipping Sauce


For The Tots:

  • 1 egg, beaten
  • 1 cup of raw vegetables, riced, grated or food processed. Mix it up, use cauliflower, broccoli, carrot, zucchini, sweet potato
  • 1/2 tsp onion powder
  • 1 tsp almond flour (or paleo flour)

For the Avocado Dipping Sauce

  • 1/2 avocado, pitted and peeled
  • 1 tsp lime juice
  • 1/4 tsp minced garlic


For The Tots:

  1. Preheat oven to 350F. Line a baking sheet with parchment.
  2. Beat egg in small bowl. Add cauliflower, onion powder and flour. Mix well with spoon.
  3. Form into 1/2-inch balls. Place on baking sheet. Bake until browned, about 20 min per side. Store in fridge up to 3 days, or frozen for 6 months. Makes 4 servings.

For the Avocado Dipping Sauce:

  1. In a small bowl, combine all ingredients. Mash avocado with a fork, incorporating juice and garlic.
  2. Add a little water, a tsp at a time, to adjust consistency. Store up to 3 days in the fridge.