Not sure which recipes you are working with, but the benefit of sous vide is that even though you can go quickly from waterbath to table, with the intermediate step of finishing, you don't have to.
Almost anything you sous vide can be done hours, if not days ahead of time, leaving the food sealed and chilled in the bag, only to be warmed and finished, as taking sous vide steaks from the fridge and finished on a hot grill or skillet.
Same can be done with vegetables and other sides.
To be honest, leaving most proteins in the bag for a couple of days provides a better product.
Very few things need to be processed right away.
And preparing ahead of time and adequate cooling means the location of finishing doesn't have to be anywhere near where the prep was done. It's a very portable option.
There is a shorter window from prepping the bag until requiring it to go into the bath, but even that can be done hours ahead of time depending on whether you include specific ingredients like fresh garlic, which I have never had success with in sous vide, or acids like lemon juice which will cook your food even if refrigerated. Prepping meals at a more convenient time and freezing prior to cooking is quite the timesaver.
TL:DR Sous vide gives you options between steps you didn't have before and having to follow the steps in quick succession can be a hard habit to break.