When life gets busier, I find it harder and harder to make healthy and wholesome lunches. Lately, I’ve been committing myself to Sunday meal prepping, and it has been a life saver. This recipe for Roasted Veggies with White Bean Dip has been an absolute favorite of my whole family’s over the past few weeks.
All you need is about 45 minutes on a Sunday to cut & roast veggies, cook a grain, and make the bean dip, then you have lunches ready for the week. This recipe is easy to execute, healthy, and so darn tasty.
Roasted Veggies with White Bean Dip
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Loading...A delicious meal prep idea featuring a protein-filled dip.
Ingredients
- Roasted Vegetables:
- 1 lb. mushrooms, sliced
- 1 medium zucchini, halved & sliced
- 1 bell pepper, cut in strips
- 1/2 onion, sliced
- 1/4 cup raw walnuts, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/8 tsp pepper
- White Bean Dip:
- 1 15oz. can of cannellini beans, drained & rinsed
- 1/3 cup water
- 1 clove garlic, minced
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 cup fresh parsley, chopped
Instructions
Preheat oven to 400 degrees F.
Combine all ingredients from the Roasted Vegetable list and mix well.
Divide mixture over 2 baking pans and roast in the oven for about 25 minutes until veggies are tender, stirring once or twice.
Combine all White Bean Dip ingredients except the parsley in a blender and blend until smooth.
Add parsley and pulse until combined.
Served Roasted Vegetables and White Bean Dip with fresh greens and a grain.
Notes
This is a great meal prep option to make on Sundays and divide up for lunches/dinners throughout the week.
2 Comments
Anisha
November 22, 2021 at 6:23 amI always do roasted veggies with hummus but I need to try that white bean dip to switch things up a bit!
Amy
November 23, 2021 at 3:20 amYes! This white bean dip is a great way to switch things up!