Inspired by the traditional (and beloved) Brazilian coxinha, this plant-based version is a conscious reinterpretation, designed for those seeking flavor, nutrition, and ethical practices all in one dish. The combination of sweet potato and chickpea flour creates a naturally soft, nutritious, and functional dough, without the need for ultra-processed ingredients. The broccoli and tofu filling adds nutritional density, offering high-quality plant-based proteins, fiber, minerals, and bioactive compounds associated with cell protection and gut health.

Baked Sweet Potato Coxinha with Broccoli and Tofu

Yields: 4 chicken croquettes

Ingredients:

Sponge:

• 2 cups of cooked and well-mashed sweet potato
• 8 tablespoons of chickpea flour
• 6 tablespoons extra virgin olive oil
• Vinegar to taste (apple or wine)
• Ground coriander to taste
• Ground cumin to taste
• salt to taste

Filling:

• 1 cup of finely chopped broccoli
• 200 g of mashed tofu
• Grated ginger to taste
• Juice and zest of 1 small lemon
• Garlic, fresh or dried herbs
• salt to taste

To bread:

• Seed mix (sesame, flaxseed, chia, sunflower seeds or pumpkin seeds)

Preparation:

1️⃣ Prepare the dough: In a bowl, mix the mashed sweet potato with the chickpea flour, olive oil, vinegar, and spices. Work the mixture until you obtain a soft, uniform, and moldable dough. If necessary, adjust with small amounts of flour.

2️⃣ Make the filling: Combine the broccoli with the mashed tofu. Add ginger, lemon, and your chosen spices. Mix well until you have an aromatic and moist, yet firm filling.

3️⃣ Shape the croquettes: Open small portions of the dough in the palm of your hand, add the filling in the center and close, shaping it into the classic croquette shape.

4️⃣ Bread and bake: Roll the chicken drumsticks in the seed mix, arrange them on a greased baking sheet or one lined with parchment paper, and bake in a preheated oven at 200°C for 20 to 30 minutes, turning halfway through, until lightly golden.