18mBroccoli Potato Bean Boxes
Microwave russet potatoes packed with cannellini beans, soft broccoli, shredded carrots, and a simple olive oil drizzle. Mild, filling, vegan, nut-free, and easy to pack for lunch.
- Energy
- 537 calories per serving
- Protein
- 20.1 g per serving
- Carbs
- 88.1 g per serving
- Fat
- 15 g per serving
- Sodium
- 1076 mg per serving
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Cook this recipe
- russet potatoes-2 each
- canned cannellini beans-1 can
- broccoli florets-3 cups
- shredded carrots-1 cup
- water-3 tbsp
- olive oil-2 tbsp
- lemon juice-1 tbsp
- garlic powder-0.5 tsp
- fine salt-0.5 tsp
- black pepper-0.13 tsp
Scrub and cube the potatoes, cut the broccoli into kid-size pieces, and rinse and drain the cannellini beans.
Keep fingers tucked and the knife blade angled away while cutting potatoes and broccoli.
Place the potato cubes in a microwave-safe bowl with 2 tablespoons water, cover, and microwave on high for 5 to 6 minutes until fork-tender.
Open the microwave-safe lid away from your face to avoid steam burns.
Stir in the broccoli and remaining 1 tablespoon water, cover again, and microwave for 2 to 3 minutes until the broccoli is soft.
Use caution when uncovering the hot bowl because trapped steam can burn.
Add the cannellini beans and shredded carrots, cover, and microwave for 1 minute to warm the beans.
In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and black pepper, then drizzle over the potato mixture and toss gently.
Divide into lunch containers and let cool until steam stops before sealing for a lunchbox-ready meal.
Let containers cool before sealing, then pack with an ice pack if holding for school lunch.
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