lunch bowl leftover easter ham, mashed white beans and spring veggies
Print Recipe

Ham and Mashed White Bean Lunch Bowl

This fresh and filling lunch bowl uses your Easter leftovers for an easy Monday meal. Feature simple greens, mashed white beans, spring veggies and your leftover ham.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Lunch
Cuisine: American
Keyword: Easter, Ham, Leftovers, Lunch Bowl
Servings: 4

Ingredients

  • 16-20 oz shredded ham
  • 1 recipe mashed white beans
  • 1 recipe caramelized leeks and carrots
  • 1 recipe simple greens
  • 4 tbsp chopped parsley or chives

Mashed White Beans

  • 2 cans organic white beans, drained and rinsed great northern or cannellini
  • 1 clove garlic, minced
  • 1/2 cup stock, chicken or veggie
  • 1/2 tsp lemon zest
  • 1 glug extra-virgin olive oil

Caramelized Leeks and Carrots

  • 2 leeks, thinly sliced and well cleaned
  • 2 tbsp ghee
  • 1 1/2 cups carrots, finely diced
  • 1/2 cup filtered water

Instructions

  • Layer first 4 ingredients in a bowl and top with chopped parsley or chives

Mashed White Beans

  • Combine first 4 ingredients in a small sauce pan, heat on medium for 5 to 10 minutes until beans are softened.
  • Use a fork or potato masher to mash beans, adding EVOO to finish. Season with salt and pepper.

Carmelized Leeks and Carrots

  • Combine ghee and leeks in a large saute pan set over medium heat, cook 8 to 10 minutes until softened.
  • Reduce heat to low, add carrots and water. Cook 30 minutes until caramelized.

Notes

The Simple Sauteed Greens recipe can be found here