Broccoli Potato Bean Boxes

Ingredients

• 2 Each russet potatoes, scrubbed and cut into 3/4-inch cubes - 2 (medium potatoes), cut into 3/4-inch cubes
• 1 Can canned cannellini beans, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 3 Cup broccoli florets, cut into 1/2-inch pieces - 3 (cups), cut into 1/2-inch pieces
• 1 Cup shredded carrots - 1 (cup), shredded
• 3 Tablespoon water - 3 (tablespoons), divided: 2 tablespoons for potatoes and 1 tablespoon with broccoli
• 2 Tablespoon olive oil - 2 (tablespoons)
• 1 Tablespoon lemon juice - 1 (tablespoon)
• 0.5 Teaspoon garlic powder - 1/2 (teaspoon)
• 0.5 Teaspoon fine salt - 1/2 (teaspoon)
• 0.13 Teaspoon black pepper - 1/8 (teaspoon)

Instructions

1. Prep vegetables and beans

   1. *Scrub and cube the potatoes*, *cut the broccoli* into kid-size pieces, and rinse and drain the cannellini beans.

2. Microwave the potatoes

   2. 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*.

3. Soften the broccoli

   3. Stir in the broccoli and remaining *1 tablespoon water*, cover again, and microwave for *2 to 3 minutes* until the broccoli is *soft*.

4. Warm beans and carrots

   4. Add the cannellini beans and shredded carrots, cover, and microwave for *1 minute* to *warm the beans*.

5. Make the drizzle and toss

   5. 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*.

6. Pack for lunch

   6. Divide into lunch containers and let cool *until steam stops* before sealing for a *lunchbox-ready meal*.