Roasted Cassava and Cheese Puffs with Fresh Herb Chimichurri
Golden roasted cassava cubes baked with cheese until bubbly, served with a zesty, fresh herb chimichurri sauce to brighten every bite. This Brazilian-inspired vegetarian recipe, ready in about 50 minutes, pairs cassava root, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, peeled and cut into 1-inch cubes cassava root
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded fresh mozzarella cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tbsp red wine vinegar
- 2 cloves minced garlic
- 1/4 tsp red pepper flakes
- 1/4 cup extra virgin olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 lbs peeled and cubed cassava root with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper in a large bowl until evenly coated.
- Step 2: Spread cassava cubes in a single layer on a baking sheet lined with parchment paper. Roast for 25 minutes, flipping halfway through, until golden and tender.
- Step 3: Remove cassava from oven, sprinkle 1 cup shredded fresh mozzarella evenly over the top, and return to oven for 5-7 minutes until cheese melts and bubbles.
- Step 4: While cassava roasts, prepare chimichurri by combining 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 2 cloves minced garlic, 1/4 tsp red pepper flakes, and 1/4 cup extra virgin olive oil in a small bowl. Mix well.
- Step 5: Serve the cheesy roasted cassava puffs hot with a generous drizzle of fresh herb chimichurri sauce for a bright, tangy contrast.
Frequently asked questions
How long does Roasted Cassava and Cheese Puffs with Fresh Herb Chimichurri take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Cassava and Cheese Puffs with Fresh Herb Chimichurri?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cassava root from drying out.
Can I substitute ingredients in Roasted Cassava and Cheese Puffs with Fresh Herb Chimichurri?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Cassava and Cheese Puffs with Fresh Herb Chimichurri for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Cassava and Cheese Puffs with Fresh Herb Chimichurri vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
