When you meal prep vegetables, you’re taking one more hurdle out of the evening race for dinner. Make things easy with prepped veggies.
I don’t know about you, but prepping vegetables for dinner (or lunch, for that matter) can be a blah job. For some reason, when you’re tired, the last thing you want to do it cut up carrot sticks.
Am I right?
But, we all know that you need to eat your vegetables! How do you make it happen when it’s actually the last thing you want to do?
Meal prep vegetables for the whole week! Yep, you read that right. You can prep many vegetables at the start of the week to be enjoyed all through the coming days.
Pull out that cutting board once and be done with it!
How to Meal Prep Vegetables for the Whole Week
Can you meal prep vegetables?
Vegetables are fantastic for meal prepping! Veggies are usually the last thing that folks remember to add to their plates, but they’re some of the most important foods nutritionally. By including veggies in your meal prep, you’re ensuring that you have the best ready and waiting for you.
Whether you simply chop or slice your veggies to cook later or roast a whole pan to add to meals, vegetables can be a go-to item on your meal prep checklist.
What vegetables can be prepared in advance?
Any of the following vegetables can be prepped in advance:
- artichokes – wash, trim, and brush cut ends with lemon to prevent browning,
- asparagus – wash and snap off woody ends
- beets – peel and slice
- broccoli – wash and cut into florets
- brussels sprouts – wash, trim, and slice/cut in half
- cabbage – wash, shred or chop
- carrots – peel and cut/slice/shred
- cauliflower – wash and cut into florets
- celery – wash and cut/chop
- corn – shuck and cut from cob
- cucumber – wash and slice, pat dry
- green beans – wash and trim
- kale – wash, chop, and spin dry
- leeks – wash and slice/chop, pat dry
- lettuce – wash, chop, and spin dry
- mushrooms – wash and slice/chop, pat dry
- onion – wash and slice/chop, pat dry
- peas – wash and pat dry
- peppers – wash and slice/chop, pat dry
- potatoes – best cooked for meal prep as raw cut potatoes will brown if not stored in water
- radishes – wash and slice/chop, pat dry
- shallots – wash and slice/chop, pat dry
- spaghetti squash – cook and fork out of skins
- spinach – wash, chop, and spin dry
- sweet potato – best cooked for meal prep as raw cut potatoes will brown if not stored in water
- tomato – wash and slice/chop
- zucchini – wash and slice/chop/spiralize, pat dry
How do I meal prep vegetables for a week?
How you meal prep vegetables for the week will depend on how you want to use them.
If you’re big into salads, but want some variety every day, simply prep the greens and toppings and store them separately in airtight containers, refrigerated.
If you enjoy eating the same salad every day, meal prep salads are the way to go. Assemble enough salads to get you through 3 to 4 days and store them in portioned containers in the fridge.
Planning to cook veggies throughout the week, but don’t want to do all the chopping every single night? Wash and prep vegetables just until the cooking stage. Then the night of serving, you’ll be able to serve them piping hot from the oven, stove, or instant pot.
Don’t mind reheating your veggies from night to night? Then prep a pan of roasted vegetables and store in the fridge. Heat up as much as you want to eat each night.
How do you preserve fresh vegetables for meal prep?
Prepared foods are typically good for up to 4 days refrigerated. Prepped vegetables can last longer—or shorter!—depending on how they are prepared and how you store your fresh fruits and vegetables.
The key to long lasting fresh vegetables is to reduce as much moisture as possible. Wet vegetables will decay faster than dry ones, with the exception of carrots and celery.
Pat your veggies, such as lettuce, pepper, peas, and cucumbers dry or spin off the excess moisture in a salad spinner. Store them in airtight containers in the refrigerator.
In the case of carrots, celery, and radishes, storing them in a container of water can help extend their freshness.
What does this process look like?
Not convinced you can do this? Check out our YouTube video for a closer look at the process:
What are YOUR favorite vegetables to meal prep?
Here are some easy Good Cheap Eats for you to try this week:
Recipes for Meal Prep Vegetables
How to Roast Vegetables in the Oven [VIDEO]
Learn how to roast vegetables in the oven (quickly and easily!). The result is a tender, caramelized, delicious vegetable dish perfect to serve in salads or alongside your favorite protein.
Meal Prep Salads to Make Lunchtime Easier
Meal prep salads are a great way to enjoy an easy and delicious lunch. Learn how to make lunchtime easier with a prepped salad just the way you like it.
Easy Ways to Season Vegetables | Recipe: Lemon Broccoli and Peas
Seasoning vegetables doesn’t have to be rocket science, but can be the difference between just okay and feasts. Make a big batch to reheat throughout the week.
Black Bean Taco Salad
Brown bagging it will taste amazing when you pack up a Black Bean Taco Salad. These stay good for several days in the fridge, so make a bulk batch!
Escalivada
Enjoy a taste of the Mediterranean with this easy Escalivada, chock full of eggplant, zucchini, onion, tomato, and peppers, drizzled with olive oil. They are delicious cold, at room temperature, or hot.
Quinoa Vegetable Salad
This Quinoa Vegetable Salad is packed with protein and flavor and full of all the colors of the rainbow. It’s perfect for packing and meal prep.
Steph says
This is perfect timing! I’m doing a Whole30 this month and have been trying to think of ways to have veggies ready when I need them. Thanks!
Jessica Fisher says
Good luck! Be sure to check out our Whole 30 recipes.