Welcome back to my blog, foodies! If you’re looking for some lazy yet effective plant-based meal prep hacks, you’re in for a treat. Today, I’m diving into a fantastic video from one of my favorite YouTube channels, The Whole Food Plant-Based Cooking Show. Hosted by Jill, this channel is a go-to for making plant-based cooking easy and delicious. In her latest video, Jill shares her top meal prep hacks for a week of effortless, nutritious eating. I think her tips are game-changers for anyone looking to simplify their plant-based diet.
Grains Prep
Let’s start with the grains. Jill prepares a hearty mix of steel-cut oats, black lentils, and buckwheat groats. I love this combo because it’s versatile and packed with nutrients. She simply adds one cup of each grain to her Instant Pot, covers them with six cups of water, and cooks for 20 minutes. Once done, she stores them in a Tupperware container in the fridge. This grain mix is the backbone of many meals, and I must say, it’s a lifesaver on busy mornings!
Beans Prep
Next up, beans! Jill uses her favorite Rancho Gordo beans, but you can use any beans you like. I’ve tried this myself with different types, and it always turns out great. She soaks one pound of beans overnight, rinses them, and then cooks them in the Instant Pot for about 18-20 minutes (or 7 minutes if you have super fresh beans like hers). Once cooked, they go into the fridge, ready to be added to various dishes. In my opinion, beans are a must-have in any plant-based kitchen.
Tofu Prep
Tofu is another staple in Jill’s meal prep. She uses extra firm tofu, slices it into slabs, and bakes it at 400 degrees for 20 minutes. I adore this method because it makes the tofu firm and perfect for adding to salads, bowls, or just snacking on. After baking, she stores it in the fridge, making it a convenient protein source throughout the week.
Greens Prep
One of my favorite tips from Jill is her greens prep. She chops up kale, collards, parsley, and cabbage, storing them in a container in the fridge. This makes it so easy to grab a handful of greens for smoothies, salads, or stir-fries. I think this is a fantastic way to ensure you’re getting your daily dose of greens without any hassle.
Roots Prep
Jill also preps sweet potatoes and carrots, which I absolutely love. She uses both purple and orange sweet potatoes, as well as regular carrots. After washing them well, she cooks them in the Instant Pot for 20 minutes. Keeping the skins on retains more nutrients, which I think is a brilliant tip. Once cooked, they’re stored in the fridge, ready to be added to meals.
What I Eat in a Day
Now, let’s talk about how Jill uses these prepped ingredients throughout the day.
Breakfast
For breakfast, Jill makes a simple and nutritious bowl using her grain mix. She heats it up, adds some cinnamon, walnuts, goji berries, blueberries, and a drizzle of date syrup. Finally, she pours a bit of unsweetened soy milk over it. I tried this breakfast, and let me tell you, it’s a delicious way to start the day. The lentils in the grain mix might sound unusual, but you barely notice them once everything is mixed in.
Lunch
Lunchtime is all about salads for Jill. She uses her prepped greens as the base, adding chopped olives, cherry tomatoes, bell peppers, sunflower seeds, and some of her cooked beans. She tops it off with a homemade hemp seed ranch dressing. I think this salad is a perfect blend of flavors and textures, and it’s so easy to throw together. Plus, the dressing is to die for!
Dinner
For dinner, Jill gets a bit more creative. She starts with a base of mashed sweet potatoes and carrots, adds some of her greens, and tops it with a creamy chickpea curry and baked tofu chunks. Sometimes she even uses sauces from her favorite Indian restaurant. I love how she makes a hearty, satisfying meal with minimal effort. The combination of flavors is incredible, and it’s so filling.
Taste Test
Finally, Jill does a taste test of her dinner, and it looks absolutely mouthwatering. She adds a bit of her favorite dressing to the dish, and I can’t help but agree that it looks like the perfect finishing touch. The simplicity and flavor of these meals are what make them so appealing. In my opinion, Jill’s meal prep hacks are a fantastic way to stay on track with a plant-based diet without spending hours in the kitchen.
So, there you have it—lazy plant-based meal prep hacks for a week, straight from The Whole Food Plant-Based Cooking Show. I hope you find these tips as helpful and inspiring as I did. Happy cooking!