Vibrant beet sesame sauce is the star of this vegan quinoa bowl. Smooth and creamy with subtle flavors of garlic and a tangy sweetness, the sauce tastes amazing when spread over sautéed mushrooms, onions, and beets. This sweet and savory element elevates a regular vegan quinoa bowl to a whole new level. When drizzled over the quinoa and sautéed veggies, the creamy sesame sauce enhances their natural taste and texture. Beets are truly a wonder food — incredibly high in iron and betalains (a phytonutrient with anti-inflammatory and detoxifying properties). Basically, they are packed with nutrients that increase health, which are much-needed during these winter months! Add nutrient-rich beets to broccoli, protein-packed quinoa, peas, and mushrooms, and you will have a nutrient-rich, wholesome vegan quinoa bowl of goodness.
Veggie Quinoa Sauté and Beet Sesame Sauce [Vegan]
Ingredients You Need for Veggie Quinoa Sauté and Beet Sesame Sauce [Vegan]
For the Beet Sesame Sauce:
- 1/4 cup tahini
- 1 garlic clove, minced
- Juice from 1/2 a lemon
- 2 tablespoons leftover cooking water from the beets
- Salt and pepper to taste
- 1 tablespoon maple syrup
- 1/4 cup water
For the Veggie Sauté:
- 1/2 cup vegetable broth
- 1/2 cup slices onions
- 1 cloves garlic, minced
- 2 beets, boiled in a large pot for 20 minutes, then peeled and sliced
- 1 cup frozen or fresh peas
- 1 cup sliced mushrooms
- 1/2 tsp. oregano
- Salt and pepper to taste
How to Prepare Veggie Quinoa Sauté and Beet Sesame Sauce [Vegan]
For the Quinoa:
- Start by rinsing the quinoa in a mesh strainer, then add it to a pot with the 1 cup of water once the water is boiling.
- Allow to simmer over low heat for around 10-15 minutes.
- Once the quinoa has absorbed the water and is fluffy, remove from heat and cover. Allow to cool for 10 minutes.
For the Beet Sesame Sauce:
- Combine tahini, garlic, beet juice, and lemon juice; mix then add salt, pepper, maple syrup, and water.
- Mix thoroughly until smooth and creamy sauce forms (add more water for a thinner sauce).
For the Veggie Sauté:
- Start by adding vegetable broth to a skillet along with onions and minced garlic. Sauté for a few minutes on medium heat until garlic and onions become softened, adding more water if it becomes too dry.
- Add the beets (boiled ahead of time, then peeled & sliced) along with peas and mushrooms.
- Mix and sauté until vegetables become tender, around 5-10 minutes. Sprinkle with oregano, and salt & pepper to taste. Add the cooled quinoa to this mixture and toss.
- Top with the pink beet sauce and enjoy! Optional: serve the quinoa veggie stir fry over greens and add more herbs to taste.
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About The Author
Kristina Humphreys
See My RecipesKristina is committed to creating simple, nutritious, and delicious plant-based recipes free from common allergens, artificial ingredients, and animal products. As someone who struggled with autoimmune and digestive issues in the past, she is passionate about the positive influence of plant-based cooking on overall health. Join Simple Sweets and Treats and start cooking with fresh, delicious ingredients that support the transition to a healthier, happier, and sustainable planet while saving lives in the process.
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