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Black Soy Bean, Beet, & Bok Choy Bowl with Garlic Ginger Tahini Dressing


  • Author: Flora & Vino
  • Total Time: 30 mins
  • Yield: 2-3 servings
  • Diet: Vegan

Description

Easy power bowl with black soy beans, beets, and bok choy served over a bed of quinoa and drizzled with a creamy garlic ginger tahini.


Ingredients

Black Soy Bean Bowl

  • 1 15 oz. can Eden Foods Black Soy Beans, drained and rinsed
  • 1 bunch beets (34 medium beets), scrubbed, peeled, and diced
  • 2 heads baby bok choy
  • 2 scallions, sliced
  • 1 1/2 cup red quinoa (or any color quinoa), cooked according to package instructions

Garlic Ginger Tahini Sauce

  • 1/4 cup filtered water + more for thinning out
  • 1/4 cup runny tahini
  • 1/2 tsp garlic powder
  • 1/4 tsp ginger powder
  • 1 TBSP apple cider vinegar
  • 1 tsp maple syrup (optional)

Instructions

  1. Cook the quinoa in advance by following package directions. Refrigerate until ready for use.
  2. Scrub, peel, and chop the beets into 1/2″ cubes.
  3. Prepare the baby bok choy by slicing away the leaves from the hard center core and rinsing them under running water.
  4. Heat a large saucepan with an inch of water and bring to a rolling boil. Once it’s boiling, add the beets and bok choy to a steamer basket and steam them on the stovetop for 5-8 minutes, or until it’s fork tender and vibrant green and red.
  5. While the veggies are steaming, rinse and slice the scallion.
  6. Drain and rinse the black soy beans and set them aside.
  7. Make the garlic ginger dressing by adding all ingredients to a high-speed blender and processing until it’s smooth and creamy. Add more filtered water as needed to reach desired consistency. (I like mine a bit thicker here!)
  8. To assemble the bowls, divide the quinoa among bowls and top it with steamed baby bok choy and the beets, and black soy beans. Garnish the bowls with diced scallion and lots of garlic ginger tahini. Enjoy immediately!
  9. Store the leftovers separately in the refrigerator for 3-5 days, though best when fresh. Garlic ginger tahini keeps in the fridge for up to one week.

Notes

Recipe heavily adapted from The Rawsome Vegan Cookbook

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Entree, Power Bowl
  • Method: Stovetop
  • Cuisine: Oil Free, Gluten Free, Vegan