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Zucchini Sweet Potato Tots

Megan Roosevelt of

Serves 3
Dairy-free options Family Favorites Vegan Vegetarian Appetizers & Snacks Buffet Party food Sides Vegetarian Bake


    • 1 Medium zucchini
    • 1 Small sweet potato
    • 1 Teaspoon of sea salt
    • 1 Tablespoon ground flax seeds
    • 2 Tablespoons warm water
    • 2 Tablespoons Thrive® Culinary Algae Oil
    • 3 Cloves garlic
    • 1/2 Cup whole wheat pastry flour


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Grate zucchini and sweet potato. You will want about 4 cups of grated vegetable total.
  3. Place grated zucchini and sweet potato in a kitchen towel, in a bowl and sprinkle with salt. The salt will draw out excess water which will help the totes get nice and crispy when they bake. Let sit for about 5 minutes.
  4. Meanwhile, mix flax seeds with warm water and Thrive® Culinary Algae Oil, stir and let sit for 3 minutes.
  5. Mince garlic.
  6. Gather the four corners of your kitchen towel and firmly twist until you squeeze water out of grated vegetables. Ring out as much water as you can.
  7. Place the grated vegetables into a large mixing bowl and add the minced garlic.
  8. Using a fork, fluff all the ingredients together.
  9. Next sprinkle whole-wheat pastry flour over the vegetables slowly while stirring the mixture, try to coat everything evenly.
  10. Finally add the flax/water/oil into the mix and stir together one last time to evenly combine.
  11. Scoop mixture into a mini cupcake tin and bake in the oven for 25 minutes.
  12. Let cool for 10 minutes before enjoying.

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