Bobó de Camarão Vegetal

Bobó de Camarão Vegetal is a vibrant, creamy Brazilian dish that combines the richness of cassava with a medley of vegetables, offering a satisfying and flavorful experience. This vegetarian twist on the classic shrimp bobó captures the essence of Brazilian cuisine while being entirely plant-based.

Ingredients

• Cassava (yucca) - 300 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Red bell pepper - 1, chopped
• Tomato - 1 large, diced
• Coconut milk - 200 ml
• Vegetable broth - 200 ml
• Spinach - 100 grams, fresh
• Chopped parsley - 2 tablespoons
• Lime juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Chili flakes - optional, to taste

Steps

1. Peel and chop the cassava into chunks. Boil it in salted water for about 20 minutes, or until soft. Drain and mash it until smooth. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are translucent.
3. Add the chopped red bell pepper and diced tomato to the skillet, cooking for an additional 5 minutes until they soften.
4. Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer.
5. Add the mashed cassava to the skillet, stirring until fully incorporated. Cook for another 5 minutes until heated through.
6. Stir in the fresh spinach, chopped parsley, and lime juice. Season with salt, black pepper, and chili flakes if desired. Cook for an additional 2-3 minutes until the spinach is wilted.
7. Serve hot, garnished with additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 8 g
• Carbs: 65 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, supporting digestive health.
• Contains healthy fats from coconut milk, which can help improve heart health.

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