Broccoli Potato Bean Boxes
Microwave russet potatoes with cannellini beans, broccoli, shredded carrots and an olive oil drizzle. Allow about 23 minutes to cook and dress the food, plus refrigerator chilling time for cold packed lunches.
- bean bowl
- family friendly
- kid friendly
- lunchbox
- microwave
- Nut-Free
- peanut-free
- plant-based
- potato lunch
- quick easy
- quick lunch
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
russet potatoes, scrubbed and cut into 3/4-inch cubes · 2 Each
Russet Potato
100%
Details
broccoli florets, cut into 1/2-inch pieces · 3 Cup
Simple Truth Organic® Broccoli Florets
66%
Details
canned cannellini beans, rinsed and drained · 1 Can
Kroger® Cannellini Beans
Sale
50%
Details
shredded carrots · 1 Cup
Simple Truth Organic® Shredded Carrots
40%
Details
olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
lemon juice · 1 Tablespoon
Kroger® 100% Lemon Juice
3%
Details
garlic powder · 0.5 Teaspoon
GARLIC POWDER - SMART WAY - 2 OZ
3%
Details
black pepper · 0.13 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
fine salt · 0.5 Teaspoon
Kroger® Salt
0%
Details
water · 3 Tablespoon
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 2 servings
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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 tablespoons
- olive oil-2 tablespoons
- lemon juice-1 tablespoon
- garlic powder-1/2 teaspoon
- fine salt-1/2 teaspoon
- black pepper-1/8 teaspoon
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 and two-thirds of the water in a microwave-safe bowl of at least 4-quart capacity, with room for the vegetables and beans. Cover with a vented microwave-safe lid and microwave on high for 5–6 minutes initially. Stir and continue in short intervals until fork-tender. If the bowl will not fit, divide the ingredients between batches and allow extra time.
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 beans and carrots, cover with the vented lid and microwave for 1 minute initially. Stir thoroughly and continue in short intervals until heated evenly throughout.
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 portions suited to the diners. For cold lunches, transfer promptly to shallow containers and refrigerate with lids loosely fitted while cooling. Seal once chilled and transport with an ice pack.
Let containers cool before sealing, then pack with an ice pack if holding for school lunch.
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