Pan of Veggies for Meal Prep

Veggie Meal Prep: Snacks & Simple Roasting Ideas

By | October 2, 2017 | nutrition

Meal prep in advance of my busy week ensures that I keep things on-track and healthy. Every Sunday I’ll cook a protein of choice in my crockpot [typically chicken or pork], as well as chop a variety of veggies to keep on hand in the fridge for quick roasting and meal assembly during the week.

Below is an overview of the veggies I like to prep on Sundays and keep in the fridge throughout the week for easy snacks or dinners.

Roasted Veggies Meal Prep

Veggie Snacks

1. Cucumbers with S&P

Peel the cucumbers and chop into 1/2 inch rounds. Add sea salt and ground black pepper. Pretty simple!

2. Chopped celery, bell peppers, or carrots with dip [Greek Yogurt salad dressing, hummus, babaghanoush, tzatziki]

Dip your veggies in a Greek yogurt salad dressing like Lighthouse’s OPA [YUM!] or hummus, babaghanoush or tzatziki. 

3. Kale Chips

Chop your kale into bite-sized pieces, lay on a baking dish, add some coconut oil and sriracha seasoning, it makes a pretty bomb chip [450 degrees for 8-10 min … or until crispy].

Chopped Brussel Sprouts

Veggie Dinners

Most often for dinner, I eat some sort of variation of roasted vegetables with a protein like a crockpot chicken, pork, or baked tofu.

As I mentioned above, on Sundays I will go grocery shopping and buy a bunch of veggies. I chop these up [if they require chopping] and store in the fridge for future one-sheet-pan roasted meals throughout the week.

This is a list of my veggi-licious faves:

  • Cauliflower & broccoli florets [or riced versions of both]
  • Asparagus stalks
  • Brussel sprouts [whole, or shaved]
  • English peas
  • Baby Zucchinis
  • Sweet Potatoes [I like the sweet potato ribbons from Trader Joe’s]
  • Healthy 8 Chopped Veggie Mix or Asian Stir-Fry Mix [again, both found at Trader Joe’s]

One-sheet-pan meals are my go-to. It really cannot get easier than this. I’m a no-fuss gal when it comes to cooking, so take it from me, if the veggies are already prepped, chopped and ready to go, the idea of a one-sheet-pan meal makes your life 10000x easier and keeps things uber healthy.

And yes, you could cook all of this on Sunday [meals for M-F] and store in the fridge for even quicker dinners. But I’ve found I like the crisp of roasted veggies. If I cook it too far in advance, by Wednesday or so, I feel like it’s gone soggy. So, I just keep it chopped and roast as needed. Sometimes I’ll make batches that last a couple days, but nothing longer than that.

How do I do it?

I take a sheet pan, line it with parchment paper, and add my chopped veggies [from the list above]. Then I add a little coconut oil + sea salt and pepper [or another seasoning blend] and roast at 450 degrees for about 25-30 min, or until crispy. After this I pair my roasted veggies with a protein and boom, dinner is served. This is affectionately called my roast n’ toast  🙂

And that’s that.

Give a big ole toast to that veggie ROAST!


Bridget Kuehn is a wellness and nutrition blogger from Chicago, Illinois. Commonly referred to as Whollybeezus on her blog and popular Instagram account, she shares healthy meal inspiration and lifestyle tips with a fun and lighthearted approach.

Check out this post on her website: https://www.whollybeezus.com/blog/2017/9/12/veggi-licious-meal-prep-ideas


2 responses to “Veggie Meal Prep: Snacks & Simple Roasting Ideas

  1. Awesome Article! I also like to use a pan with olive oil and after a few minutes they are ready! It’s just faster than the over and more energy efficient, specially if you don’t want to turn on the oven in summer

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