Prep bowls are also the home cook's friend. Wash and cut all veggies, put them in bowls. Then prep the meat and put it in it's own bowl. Wash hands, cutting board, and knife. Place all bowls and needed spices by the stove and now everything you need is in one place with minimal chance of cross contamination.
This is the right answer. Stainless is lightweight, easy to clean and non-porous. There's reason restaraunts use it. Get these on Amazon, or even better, find a local restaurant supply and buy them there.
Honestly these
Metal is the way to go because they'll nest together. Unless you live in the palace of versailles, you'll find that ceramic or glass is too heavy/takes up too much room.
I'd say get a set like this for chopped onions, carrots, peeled shrimp, breading mixture etc.
and then something smaller like this for garlic, grated ginger, lemon zest, pitted olives etc.
They won't break if you drop them/throw them into the sink, they're lighter than any other material, cleaning them is easy even if stuff is caked on since you can go at it with a metal scrubber. and they stack such that they take up the volume of just 1 bowl, but you can have 6.