Creamy Garlic White Bean with Herby Potatoes Meal Prep

Preheat oven to 375 F and line a baking tray with parchment paper. Prep potatoes (peeled and cut into wedges) and season with lemon juice, olive oil, herb de provence, sea salt, and black pepper. Spread evenly across the baking tray. Bake potatoes for 20 minutes, toss, and cook another 5-10 minutes until tender. For the Cream Sauce, add chopped garlic, coconut milk, veggie soup broth, cherry tomatoes, salt, and black pepper to a pot. Bring to a boil then reduce heat to simmer and cook for 15 minutes, allowing the sauce to reduce by half. Add the drained and rinsed cannellini beans to the pot and allow to heat through for 5 minutes. Add frozen peas and let cook another 2-3 minutes or until heated through. Remove from heat and allow to sit another 10-15 minutes – the sauce will thicken as it sits. Plate into 6 containers and enjoy all week!