Roasted Butternut Squash & Root Vegetables with Cauliflower Gnocchi
Take cauliflower gnocchi to the next level with these hearty, plant-based meal-prep bowls. Here we double up our Roasted Butternut Squash & Root Vegetables recipe (see Associated Recipes) and combine it with white beans, pesto and store-bought cauliflower gnocchi to make a week of healthy meal-prep lunches. You'll have leftover roasted veggies, so plan to use them as easy side dishes for dinner throughout the week or incorporate them into another recipe, like Creamy Roasted Vegetable Soup with Chicken or the Piled-High Greek Vegetable Pitas (see Associated Recipes).
Source: EatingWell.com, August 2019
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Recipe Summary
Ingredients
Directions
Nutrition Facts
Serving Size: 1 meal-prep container
Per Serving:
437 calories; protein 10.1g; carbohydrates 61.8g; dietary fiber 17.8g; sugars 8.3g; fat 18.3g; saturated fat 2.8g; vitamin a iu 16914.1IU; vitamin c 28.2mg; folate 137.8mcg; calcium 188.8mg; iron 3.4mg; magnesium 59.1mg; potassium 1025.5mg; sodium 582mg; thiamin 0.2mg.
Exchanges:
3 fat, 2 starchy vegetable, 1 1/2 vegetable, 1 lean protein, 1 starch