High Protein Crispy Broccoli Tater Tots with White Bean Aioli
Ingredients
- 2 cups broccoli florets, steamed and finely chopped
- 1 cup cooked brown rice or quinoa
- 1 cup cannellini beans, drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 cup shredded cheese (use dairy-free cheese if vegan)
- Salt and pepper to taste
- Olive oil spray, for greasing
Aioli
- 1/2 cup cooked or canned cannellini beans, drained
- Juice of half a lemon
- 1 garlic clove
- 1 teaspoon mustard
- 1 tablespoon avocado oil
- Salt and pepper to taste
Preparation
Preheat your oven to 200°C and line a baking tray with parchment paper.
In a large mixing bowl, combine chopped broccoli, cooked brown rice or quinoa, and cannellini beans. Mash the beans slightly using a fork or potato masher.
Add garlic powder, onion powder, paprika, shredded cheese, salt and pepper to the bowl. Mix until all ingredients are well combined. Alternatively, you can add all the ingredients into a food processor and pulse until you have a sticky mixture.
Take about a tablespoon of the mixture and shape it into a small cylinder, forming it into a tater tot shape. Place the tater tot onto the prepared baking tray. Repeat with the rest of the mixture.
Lightly spray the tops of the tater tots with olive oil spray to help them crisp up in the oven.
Bake for 20-25 minutes, or until the tater tots are golden brown and crispy on the outside.
To make the aioli, simply place all the ingredients into a blender and pulse until the mixture becomes creamy and smooth. Add some water if the sauce is too thick.
Serve broccoli tater tots warm with aioli on the side.
Notes
This is a healthy and nutritious twist on a classic favorite, perfect for lunchboxes and kid-friendly.
