Escondidinho de Mandioquinha

Escondidinho de Mandioquinha is a comforting Brazilian dish featuring a creamy layer of mashed mandioquinha (sweet potato) topped with a savory filling, perfect for a hearty lunch. This dairy-free version retains all the rich flavors while being suitable for those with lactose intolerance.

Ingredients

• Mandioquinha (sweet potato) - 300 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Bell pepper - 1/2, diced
• Tomato - 1 medium, diced
• Cooked shredded chicken - 150 grams
• Chickpeas - 100 grams, drained and rinsed
• Cilantro - 2 tablespoons, chopped
• Cumin - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable broth - 100 milliliters

Steps

1. Peel and chop the mandioquinha into small pieces. Boil in salted water for about 15-20 minutes or until tender. Drain and mash until smooth.
2. In a pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
3. Add the diced bell pepper and tomato to the pan, cooking until softened.
4. Stir in the cooked shredded chicken, chickpeas, cumin, salt, black pepper, and vegetable broth. Cook for another 5-7 minutes, allowing the flavors to meld.
5. Remove from heat and stir in the chopped cilantro.
6. Preheat the oven to 180°C (350°F).
7. In a baking dish, layer half of the mashed mandioquinha, followed by the chicken and chickpea mixture, then top with the remaining mashed mandioquinha.
8. Smooth the top and bake in the preheated oven for 15-20 minutes until heated through and slightly golden on top.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 40 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from mandioquinha, supporting immune health.
• High in protein from chicken and chickpeas, aiding muscle repair and growth.

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