This post may contain paid links. See more info on my privacy page.
Make veggie meal prep a breeze with my guide on all the best Meal Prep Vegetables! Not only do I have a big list of all the best vegetables to prep ahead, but also which to avoid and the best ways to prep easy vegetable sides for the entire week.
Jump to:
Meal Prep Veggies
I don't know about you, but I am just not fast at chopping up veggies. It always takes me at least 20 extra minutes per meal just to prep the vegetables, and quite frankly, I don't have that kind of time every day!
So, with my recent dive into meal prep (starting with meal prep shredded chicken, taco meat, and pulled pork), I knew I had to buckle down and get started prepping my veggies early, too.
As it turns out, it's not only easy, but it's honestly a lot of fun, too. Washing and slicing up tons of vegetables for the week makes me feel great about what I'm going to eat, and it's so satisfying to see the fridge packed with ready-made meals!
The best part is, it's so much easier to meal prep vegetables thank you think!
Best Vegetables for Meal Prep
Hard, sturdy vegetables with low moisture tend to be the best vegetables for meal prep. You can dice them nice and early and leave them raw for snacking, or cook them up and serve them as sides. Alternatively, cook up a few kinds of veggie to put in airtight containers with rice and chicken for easy microwave meals.
- Carrots
- Green Beans
- Potatoes
- Sweet Potatoes
- Broccoli
- Cauliflower
- Bell Peppers
- Celery
- Asparagus
- Spinach and Kale, sauteed
- Butternut Squash
- Brussels Sprouts
- Spaghetti Squash
- Snap Peas
- Cabbage
Veggies to Avoid for Meal Prep
Some vegetables just aren't made for meal prepping. They might just spoil fast when cut up, oxidize and turn brown, or get too mushy. While there are exceptions, I tend to avoid prepping these veggies ahead:
- Herbs: Unless turned into pesto, cut or chopped herbs turn brown quickly! If you want to prep herbs early, I recommend freezing them in a little bit of olive oil.
- Zucchini and Summer squash: These soft seasonal squash get mushy within days of being cut up. You can saute them with other veggies, but be warned they will be much softer on reheating.
- Avocado: Avocado turns brown and mushy once exposed to the air. For best results, cut up avocado right before serving.
- Cucumbers: Much like zucchini, cucumbers are hit or miss with cutting up ahead of time. Sometimes they last just fine, while other times they go bad in a day.
- Tomatoes: In general, tomatoes get soggy and sad when cut up early. You can store blistered tomatoes, but otherwise, chop up tomatoes right before serving and no sooner!
- Mushrooms: Mushrooms are at their best cooked up fresh. Cut up or cooked early, they get rubbery and spongy.
- Potatoes: Try to avoid cutting up potatoes early, as they can oxidize and turn brown. You can store sliced potatoes in a bowl of cold water, but this can take up a lot of room in the fridge! Alternatively, potatoes cooked in lots of sauce, such as scalloped potatoes, or mashed potatoes will last well.
Sauteed Vegetable Meal Prep
Simple, easy, and perfect for repurposing into other recipes, sauteing vegetables for meal prep makes them easy to reheat without texture loss. I love prepping big batches of sauteed peppers and onions to remix into burrito bowls, quesadillas, tacos, and more!
Roasting Vegetables for Meal Prep
Vegetables taste incredible when roasted. They turn sweet and butter-soft when roasted, and that flavor sticks around even after storage. Plus, you can roast several pans of sheet pan veggies at once, meaning a lot of prep work can be done at the same time.
I highly recommend slicing up hard veggies like cauliflower, potatoes, and carrots and tossing them in veggie seasoning and olive oil before roasting them until soft. It's easy, tasty, and you can put them in anything. Or, try one of these easy roasted vegetable recipes!
Instant Pot Meal Prep Veggies
The Instant Pot is one of my favorite ways to meal prep. It's fast and easy! I love loading it up with veggies to pressure cook while I finish up the rest of my meal prep for the week. Plus, it doesn't heat up your kitchen like the oven does, which is a huge benefit for warmer weather!
Vegetarian Meal Prep Expert Tips
- Save some for snacking! Hard veggies such as carrots, bell peppers, and celery make great snacks. Slice them into sticks, then package them up so you can grab a handful alongside your favorite dip.
- Know what to chop ahead, and what to leave for later! Soft or very moist vegetables aren't great for slicing ahead of time, and some veggies like avocado or potato can oxidize and turn brown.
- Cook first, and season later to leave yourself lots of options for how you want your meals to taste.
- Canned vegetables will last for a long time and are already prepped. Plus, they tend to be super budget friendly!
Make Slicing Vegetables Easy
Use a mandoline or other veggie slicer to make cutting vegetables easy! If you don't have one, make sure to use the sharpest knife you have, and peel all vegetables at once to make sure everything is done at the same time.
Storing Prepped Vegetables
- Refrigerator: Most prepped vegetables can be stored in the refrigerator until ready to be cooked or eaten. Hard veggies like carrots and bell peppers will last for most of or the entire week without going bad. I prefer to store them in reusable plastic bags or airtight containers.
- Freezer: If you want to meal prep for a longer period of time, I recommend cooking and freezing your veggies! Most vegetables freeze well once roasted or sauteed.
Vegetables for Easy Dinners FAQ
I find that carrots, onions, broccoli, cauliflower, root vegetables such as parsnip, green beans, and spinach are all very versatile vegetables that can be simply cooked and added to various dishes throughout the week. They cling to sauce well and complement a great deal of different flavors.
You can, but you need to store them in water to prevent browning. Russet potatoes actually do better when soaked in water overnight, as they lose much of the starch that can make them gluey. If you intend to make oven fries or mashed potatoes during the week, I recommend slicing the potatoes early and storing them in a bowl of water!
If you enjoyed the recipe, leave a comment and a rating below!
Comments
No Comments