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
Ingredients
Associated Recipes
Directions
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Preheat oven to 400°F. Combine squash, parsnips, carrot and onion in a large bowl. Add 2 tablespoons oil, salt, pepper and cayenne; toss well to coat. Divide the vegetables between two 15-by-10-inch baking pans; cover with foil.
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Roast the vegetables, covered, for 20 minutes. Stir the vegetables and then roast, uncovered, until tender and starting to brown, about 10 minutes more. Set aside to cool. Reserve 4 cups; refrigerate the remaining vegetables to use within 4 days.
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Heat the remaining 1 tablespoon oil in a 10-inch nonstick skillet over medium heat. Add gnocchi (working in batches if necessary) and cook until browned, about 5 minutes.
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Divide pesto among 4 small lidded containers and refrigerate.
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Divide the reserved roasted vegetables among 4 single-serving containers (1 cup each). Top each with 1 cup gnocchi and one-fourth of the white beans; stir gently to combine. Seal the containers and refrigerate for up to 4 days. To reheat one serving, vent the lid and microwave on High until steaming, 2 1/2 to 3 minutes. Toss with 1 portion of the pesto and serve.
Tips
To make ahead: Refrigerate for up to 4 days.
Nutrition Facts
3 fat, 2 starchy vegetable, 1 1/2 vegetable, 1 lean protein, 1 starch