First, wash your vegetables!

If you’re using bigger veggies or a mixture of different types, cut them into manageable pieces of roughly the same size.
Place them into a microwave-safe dish.
Add 1-2 tablespoons of water (a little more if you’re steaming multiple portions).
Place in the microwave and pop a lid on top to keep the steam in.
Microwave on high! Firmer vegetables like turnips or potatoes may take 6-8 minutes, and softer, moister veg like broccoli will take less – around 4 minutes. Leafy greens like spinach may only take 3!
Check your veg is tender but still crisp (not soggy) and season to taste.

All vegetables will have different cooking times depending on their size and thickness. Below you will find some of the more commonly steamed vegetables and their cooking times for both stovetop and microwave steaming.

Asparagus: On the stovetop, asparagus is steamed approximately 4 minutes for thin spears. Add an extra minute or two for thicker spears. The time for asparagus steamed in the microwave is about the same—4 to 6 minutes.
Broccoli: Steam broccoli florets on the stovetop for about 3 to 8 minutes. Look for a dark color change and you will know when the broccoli is done. In the microwave, allow broccoli florets to steam 3 to 5 minutes.
Brussels Sprouts: On the stovetop, Brussels sprouts should be steamed approximately 10 minutes. In the microwave, Brussels sprouts cook more quickly, in about 7 minutes.
Carrots: Carrots that are sliced about 1/4-inch take about 6 to 8 minutes when steamed on the stovetop, and about 5 minutes in the microwave.
Cauliflower: Cauliflower florets will steam on the stovetop in about 6 minutes. For microwave steaming, cook cauliflower for 3 to 4 minutes.
Green Beans: Steam green beans on the stovetop for about 3 to 5 minutes, and 3 to 4 minutes in the microwave.
Peas: Peas steamed on the stovetop take about 3 minutes. In the microwave, steam peas for 1 to 2 minutes.
Zucchini: On the stovetop, steam zucchini for 6 to 7 minutes, and 6 to 8 minutes in the microwave.

In addition to their reply, wetting a paper towel and placing it over the dish/bowl is great for adding/retaining moisture.

Really good for heating up leftovers, pre-cooked rice, bao buns, soft tortillas, etc.

If you’re looking for whole meal recipes, there is a cooking method called ‘en papillote’ with lots of recipes online. That method cooks ingredients all together in a sealed paper pouch in the oven. Since effectively you are just steaming in a pouch they translate well to microwave. I just used a microwave safe dish with a lid (not sealed tight) instead of paper and you’ll have to play with cook times in your microwave.

Grains, rice, and beans can also do well in a microwave if you watch for boil over. Just add as much water is recommended and cook until done.

I dont know your budget but they do make trays that you can steam proteins or vegetables on and other kinds that can make rice or even pasta

Have the things you’re gonna steam be wet, if porous maybe let en soak a bit, microwave it in a little puddle of water. You can go heavier by adding a cup with water in it next to the foods. As the water heats up it makes steam