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Cassava and Cheese Bake with Hogao

This baked dish pairs cooked cassava, mashed with fresh white cheese, grated, milk and tomato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced Vegetarian Gluten free High satiety
300 kcal 2000 kcal
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Estimated macros per portion

18 g Protein
80 g Carbohydrates
28 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 190g cooked cassava (yuca), mashed 304 kcal
  • 52g fresh white cheese, grated 209 kcal
  • 46g milk 23 kcal
  • 81g tomato, diced 15 kcal
  • 17g scallion, chopped 6 kcal
  • 10g vegetable oil 88 kcal
  • 0.29 tsp (1g) ground cumin 2 kcal
  • 0.43 tsp (1g) salt 0 kcal

Cooking instructions

  1. vegetable oil
    Heat oven to 425 F (220 C). Lightly oil a small baking dish.
  2. cooked cassava (yuca)fresh white cheesemilksalt
    Mix mashed cassava with milk, salt, and half the cheese. Spread into the dish and top with remaining cheese.
  3. Bake 12-15 minutes until hot and browned on top.
  4. tomatoscallionvegetable oilground cuminsalt
    Meanwhile, make hogao: cook scallion and tomato in oil with cumin and a pinch of salt for 6-8 minutes. Spoon hogao over the bake and serve.

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