Take cauliflower gnocchi to the next level with these hearty, plant-based meal-prep bowls.
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.
Roast the vegetables, covered, for 20 minutes.
Set aside to cool.
Reserve 4 cups; refrigerate the remaining vegetables to use within 4 days.
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.
Divide pesto among 4 small lidded containers and refrigerate.
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.
Toss with 1 portion of the pesto and serve.
To make ahead
Refrigerate for up to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
