peruvian

Lima Bean and Squash Locro with Queso Fresco

This simmered dish pairs cooked lima beans, drained with butternut squash, diced, queso fresco, crumbled and red onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

78 g Carbohydrates

26 g Fat

20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

202g cooked lima beans, drained 232 kcal
202g butternut squash, diced 91 kcal
55g queso fresco, crumbled 164 kcal
64g red onion, diced 26 kcal
7g garlic, minced 10 kcal
13g aji amarillo paste 9 kcal
13g olive oil 115 kcal
202g water 0 kcal
9g lime juice 3 kcal
0.46 tsp (1g) salt 0 kcal

Cooking instructions

red oniongarlicolive oil
Heat olive oil in a small pot over medium heat. Cook the onion 3 minutes until soft; add garlic and cook 30 seconds.
butternut squashwater
Add the squash and stir to coat. Add water and bring to a simmer.
butternut squash
Simmer 10 to 12 minutes until squash is very tender.
cooked lima beansaji amarillo paste
Stir in the cooked lima beans and aji amarillo paste; simmer 2 minutes.
butternut squashqueso fresco
Mash a portion of the squash with a spoon to thicken. Stir in half the queso fresco.
queso frescolime juice
Remove from heat, add lime juice, and top with remaining queso fresco before serving.