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Consider this vegetarian meal prep plan your reminder that the Instant Pot is a super-helpful appliance that makes easy (and sometimes faster) work of cooking up meat-free staples like sweet potatoes and lentils, as well as satisfying meals like creamy pasta and rice bowls.

This step-by-step prep plan walks you through cooking a couple of your meals for the week ahead, plus prepping the components for all remaining meals. So while there will be some cooking and reheating throughout the week, all of the prep work is already done. This plan also gives you some smart tips for repurposing leftovers into brand-new meals. Here’s how to do it.

This week’s shopping list relies on a mix of produce, dry and refrigerated pantry basics, and store-bought conveniences. Shop your pantry, refrigerator, and freezer before setting foot in the store (or opening your grocery delivery app) to avoid adding items to the cart that you already have on hand. I also used staple ingredients — like olive and vegetable oils, kosher salt, and black pepper — that are not listed here.

Power Hour: How to Get the Prep Done

Avocado Toast with Hard-Boiled Egg: Each morning toast a couple slices of bread, and top each with 1/2 mashed avocado, a sliced hard-boiled egg, flaky salt, and a few grind of black pepper.

Monday, Creamy Wild Mushroom Pasta: Cook the pasta in the Instant Pot according to the recipe instructions. Dinner comes together in about 20 minutes. Divide half of the pasta among two bowls, and save the rest for another dinner later in the week.

Tuesday, Black Bean Burrito Bowls: Using this recipe as a template, you’ll omit the chicken and replace with an additional can of black beans (two total), and follow the instructions as written. Dinner is a mostly hands-off affair and comes together in about 20 minutes. Divide up to half of the rice and bean mixture among two bowls and top with your favorite toppings. Refrigerate the leftovers in an airtight container for another dinner later in the week.

Wednesday, Stuffed Sweet Potato with Beans & Greens: Remove the tahini sauce from the refrigerator and whisk to loosen up. Reheat the sweet potatoes in the microwave or oven and reheat the beans and greens mixture on the stovetop. Split open the sweet potatoes and fluff the insides with a fork. Spoon the beans and greens mixture into the sweet potatoes and drizzle with tahini sauce.

Thursday, Leftover pasta: Reheat the leftover pasta over low heat on the stovetop. Add a splash of broth or water to loosen, if necessary.

Friday, Black Bean and Rice Burritos: Preheat the oven to 350°F. Spoon some of the leftover rice and bean mixture onto soft flour tortillas and roll into burritos. Place on a rimmed baking sheet and heat in the oven until warmed through, about 10 minutes.





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