Home‎ > ‎Main meals‎ > ‎

Sweet potato and spinach nuggets (v, gf)

A delicious side!

Makes 20 or so nuggets,

Vegan and gluten free,

Author: Adapted from spinach sweet potato tater tots on Physical Kitchness,

Original post (with pictures) here.


Approximately 2 cups of mashed sweet potato (from 2 medium sweet potatoes)

1 tbsp almond butter

3 tbsp besan (chickpea) flour

1 cup baby spinach leaves, roughly torn

1/4 cup non-dairy milk of choice (I used unsweetened almond)

1 tsp ground cinnamon

1 tsp ground paprika


1. Preheat your oven to 180'C (375'F) and line a baking tray with non-stick paper or foil.

2. Combine all ingredients in a mixing bowl and stir / mash until fully combined.

3. Scoop dessertspoons of mixture and roll between your hands to create nuggets. Place on the prepared tray and then bake for approximately 25 minutes, until golden brown and firm to the touch.

Can be served hot or cold.