Sweet potato and Zucchini Locro
Recipe type: Entree
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 tablespoons olive oil
  • ½ red onion, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons aji amarillo paste (optional)
  • 1 sweet potato, peeled and cubed
  • 1 large zucchini, cubed
  • Salt and pepper, to taste
  • 2 cups vegetable stock
  • ½ cup corn
  • ½ cup peas
  • ½ cup cubed tofu (or feta cheese)
  • ½ cup heavy cream or half and half
  • ¼ cup chopped cilantro
  1. Heat the oil in a medium pan over medium heat, and sauté the onion and garlic for 5 minutes, stirring occasionally.
  2. Add the chili pepper paste, sweet potato, zucchini, salt, and pepper, stir well for two minutes, and add the vegetable stock.
  3. Turn the heat to high, and when it boils cover the pan and turn the heat to low.
  4. Cook for 20 minutes, add the corn and peas, and cook for an extra 3 minutes.
  5. Turn of the heat, add the tofu or cheese, and cream, and serve sprinkled with cilantro.
Recipe by PERU DELIGHTS at http://perudelights.com/sweet-potato-and-zucchini-locro-the-ultimate-vegetarian-dish/