Uploaded August 2020 | Updated September 2026, 3 weeks ago
This was one of the quickest and easiest meal preps I've ever done. Even if you're new to meal prepping or a plant-based diet, I hope this video inspires you to get in the kitchen and prepare a few items to make your week run more smoothly!
You can find all the recipe details from this meal prep below.
🔹🔹 I also offer a separate, FREE meal prep PDF you can download (different recipes): theconscientiouseater.com/meal-prep-for-dummies
🔹🔹 Subscribe to this YouTube channel!: youtube.com/channel/UCFs0wClrCdHcAFOfD7yQFKw/?sub_confirmation=1
Please let me know if you try out any of the "recipes" in this video and whether you have video suggestions for the future.
Stay in touch!
🔔 BLOG: theconscientiouseater.com
🔔 INSTAGRAM: instagram.com/theconscientiouseater
🔔 FACEBOOK: facebook.com/theconscientiouseater
🔔 PINTEREST: pinterest.com/theconscientiouseater
🔹🔹🔹Recipe Links & Details🔹🔹🔹
â–º Roasted Veggies: Preheat your oven to 400F. Line 1-2 baking trays with silicone baking mats or parchment paper. Cut vegetables into similar sizes. Drizzle 1-2 tablespoons of olive oil over the veggies and sprinkle on salt and pepper or garlic salt. Spread the veggies into an even layer on the baking sheet and roast them in the oven for 20-30 minutes or until fork tender.
â–º Steel Cut Oats in a Pressure Cooker: Place 2 cups of steel cut oats, 5 cups of water and a pinch of salt into your pressure cooker. Put the lid on, set the vent to sealing and cook the oats on manual for 4 minutes. Allow the pressure to release naturally for 20 minutes before removing the lid and stirring the oats and water together. Allow the oats to cool before storing them in an airtight container.
â–º Overnight Steel Cut Oats on the Stove-Top: hummusapien.com/overnight-steel-cut-oatmeal
â–º Brown Rice in a Rice Cooker: Place 2 cups of brown rice and 4 cups of water into your rice cooker. Close the lid and press the button down to cook.
â–º Brown Rice on the Stove Top: cookieandkate.com/perfect-brown-rice-recipe
â–º Peanut Satay Sauce: In a jar combine: 1/2 cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon maple syrup, 2 small cloves garlic (minced), 1/4 tsp ground ginger and water to thin. Store in an airtight container in the fridge.
â–º Homemade Tahini Nut Granola Bars (I didn't toast the oats or nuts): theconscientiouseater.com/tahini-oatmeal-granola-bars
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Video Timestamps
*********************
0:00 - Introduction
1:14 - Roasted Veggies
2:32 - Steel Cut Oatmeal
3:08 - Brown Rice
3:29 - Beans
3:55 - Peanut Satay Sauce
4:51 - Tahini Nut Granola Bars/Balls
6:10 - Watermelon
6:45 - Cooling and Storing Food
7:41- Overview
8:32 - Meal Suggestions
9:23 - Outro
*********************
This was one of the quickest and easiest meal preps I've ever done. Even if you're new to meal prepping or a plant-based diet, I hope this video inspires you to get in the kitchen and prepare a few items to make your week run more smoothly!
You can find all the recipe details from this meal prep below.
🔹🔹 I also offer a separate, FREE meal prep PDF you can download (different recipes): theconscientiouseater.com/meal-prep-for-dummies
🔹🔹 Subscribe to this YouTube channel!: youtube.com/channel/UCFs0wClrCdHcAFOfD7yQFKw/?sub_confirmation=1
Please let me know if you try out any of the "recipes" in this video and whether you have video suggestions for the future.
Stay in touch!
🔔 BLOG: theconscientiouseater.com
🔔 INSTAGRAM: instagram.com/theconscientiouseater
🔔 FACEBOOK: facebook.com/theconscientiouseater
🔔 PINTEREST: pinterest.com/theconscientiouseater
🔹🔹🔹Recipe Links & Details🔹🔹🔹
â–º Roasted Veggies: Preheat your oven to 400F. Line 1-2 baking trays with silicone baking mats or parchment paper. Cut vegetables into similar sizes. Drizzle 1-2 tablespoons of olive oil over the veggies and sprinkle on salt and pepper or garlic salt. Spread the veggies into an even layer on the baking sheet and roast them in the oven for 20-30 minutes or until fork tender.
â–º Steel Cut Oats in a Pressure Cooker: Place 2 cups of steel cut oats, 5 cups of water and a pinch of salt into your pressure cooker. Put the lid on, set the vent to sealing and cook the oats on manual for 4 minutes. Allow the pressure to release naturally for 20 minutes before removing the lid and stirring the oats and water together. Allow the oats to cool before storing them in an airtight container.
â–º Overnight Steel Cut Oats on the Stove-Top: hummusapien.com/overnight-steel-cut-oatmeal
â–º Brown Rice in a Rice Cooker: Place 2 cups of brown rice and 4 cups of water into your rice cooker. Close the lid and press the button down to cook.
â–º Brown Rice on the Stove Top: cookieandkate.com/perfect-brown-rice-recipe
â–º Peanut Satay Sauce: In a jar combine: 1/2 cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon maple syrup, 2 small cloves garlic (minced), 1/4 tsp ground ginger and water to thin. Store in an airtight container in the fridge.
â–º Homemade Tahini Nut Granola Bars (I didn't toast the oats or nuts): theconscientiouseater.com/tahini-oatmeal-granola-bars
*********************
Video Timestamps
*********************
0:00 - Introduction
1:14 - Roasted Veggies
2:32 - Steel Cut Oatmeal
3:08 - Brown Rice
3:29 - Beans
3:55 - Peanut Satay Sauce
4:51 - Tahini Nut Granola Bars/Balls
6:10 - Watermelon
6:45 - Cooling and Storing Food
7:41- Overview
8:32 - Meal Suggestions
9:23 - Outro
*********************
