Meal Prep Steamed Vegetables
- Level: Easy
- Yield: about 2 cups of each vegetable
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 331
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 75
- Dietary Fiber
- 12
- Sugar
- 11
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 122
- Total: 1 hr 15 min
- Active: 1 hr 15 min
Ingredients
12 ounces broccoli florets (from 1 medium crown; about 2 cups)
12 ounces green beans, trimmed (about 2 1/4 cups)
12 ounces cauliflower florets (from 1 medium crown; about 2 cups)
12 ounces carrots, cut into 1/4-inch slices (from about 3 large carrots; about 2 cups)
12 ounces sweet potatoes, peeled and cut into 1-inch cubes (from about 2 sweet potatoes; about 2 1/4 cups)
12 ounces butternut squash (or any other hard squash), peeled and cut into 1-inch cubes (from 1/2 medium butternut squash; about 2 1/4 cups)
12 ounces medium creamer potatoes (6 to 8 potatoes)
Directions
- Fill a large pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat. Alternatively, use a pasta pot with the steamer insert.
- Add the broccoli, cover and cook until bright green and still crisp, 3 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
- Add the green beans, cover and cook until bright green and still crisp, 3 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
- Add the cauliflower florets, cover and cook until tender yet still crisp in the middle, 4 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
- Add the carrot slices, cover and cook until tender yet still crisp, 4 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
- Add the sweet potatoes, cover and cook until soft and yielding when pierced with the tip of a knife, about 10 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
- Add the butternut squash, cover and cook until soft and yielding when pierced with the tip of a knife, about 10 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
- Add the potatoes, cover and cook until soft and yielding when pierced with the tip of a knife, about 15 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
Cook’s Note
If you are doing several vegetables in a row, make sure to check the water level after each and top it off if needed.