peruvian

Peruvian Pumpkin and Bean Stew with Corn

Name: Peruvian Pumpkin and Bean Stew with Corn
Yield: 1 serving
Cuisine: peruvian
Ingredients: 260 g pumpkin or butternut squash, cubed; 160 g cooked lima beans; 120 g corn kernels; 90 g yellow onion, chopped; 8 g garlic, minced; 18 g olive oil; 2 g ground cumin; 15 g lime juice; 2 g salt; 0.5 g black pepper

This simmered dish pairs pumpkin or butternut squash, cubed with cooked lima beans, corn kernels and yellow onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegan Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

101 g Carbohydrates

20 g Fat

21 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

260g pumpkin or butternut squash, cubed 117 kcal
160g cooked lima beans 184 kcal
120g corn kernels 103 kcal
90g yellow onion, chopped 36 kcal
8g garlic, minced 12 kcal
18g olive oil 159 kcal
2g ground cumin 8 kcal
15g lime juice 5 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

yellow oniongarlicolive oil
Heat olive oil in a pot over medium heat. Saute onion and garlic for 2 minutes.
ground cumin
Add cumin and cook 30 seconds until fragrant.
pumpkin or butternut squash
Add pumpkin and a splash of water, cover, and cook 6 minutes to soften.
cooked lima beanscorn kernels
Stir in cooked beans and corn. Simmer uncovered 6-8 minutes until thick and stew-like.
lime juicesaltblack pepper
Season with salt and pepper, then finish with lime juice.
Serve hot.