Sweet Potato & Chickpea Dino Tots

These baked veggie tots are naturally sweet, packed with plant-based protein, and soft enough for babies starting their finger food journey.

Vegetarian · 8m+ · en

Nutrition

Calories: 115 kcal

Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Place the rinsed chickpeas and olive oil into a food processor and pulse until finely mashed, but not completely smooth like hummus.
In a mixing bowl, combine the mashed sweet potato, processed chickpeas, oat flour, and ground cumin. Mix thoroughly until a soft dough forms.
Roll the mixture into small toddler-sized cylinders (tots) or press them flat into playful shapes, then arrange them on the prepared baking sheet.
Bake for 18-20 minutes, turning halfway through, until the outside is lightly golden and slightly firm to the touch.

Steps

Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Place the rinsed chickpeas and olive oil into a food processor and pulse until finely mashed, but not completely smooth like hummus.
In a mixing bowl, combine the mashed sweet potato, processed chickpeas, oat flour, and ground cumin. Mix thoroughly until a soft dough forms.
Roll the mixture into small toddler-sized cylinders (tots) or press them flat into playful shapes, then arrange them on the prepared baking sheet.
Bake for 18-20 minutes, turning halfway through, until the outside is lightly golden and slightly firm to the touch.

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