Seasonal Veggie & Beef Bowl

Lauren is a homesteading mama and small business owner. She and her three kids live just outside Austin, Texas on 2.5 acres. She’s taught homesteading and healthy home workshops for the last 10 years. She has a milk cow, bees, broiler and layer chickens, a large garden, and a draft horse. She has a passion to help others create healthy homes and learn to homestead no matter where they live.


As a homesteading mom who also works part time, I am always looking for nutritious, yummy, and quick dinners. This is our family favorite. It’s simple, quick, and is very adaptable. You can use almost any veggies and you can even change the meat too or simply make it as a vegan dish. It’s great if you eat seasonally from your garden, because almost any veggies can be used in this recipe!

Seasonal Veggie & Beef Bowl



2 cups of dry quinoa or rice (makes 6 cups once cooked)


1 lb. of ground beef


2-3 tablespoons of butter, avocado oil, or cooking oil of choice


4-5 cups of veggies of choice 

(I usually choose 2-4 of the following that go well together: beets, carrots, potatoes, sweet potatoes, onions, garlic, squashes, zucchini, broccoli, cauliflower, brussel sprouts, garlic, and dark leafy greens such as collards and kale.)


¾-1 cup tahini dressing 


salt and pepper to taste


Tahini Dressing


1 cup of olive oil


3 tablespoons of tahini


1 tablespoon of soy sauce or coconut aminos


1 tablespoon of dried parsley (optional)


dash of garlic powder or 1 fresh garlic clove minced


dash of salt and pepper


For every 1 cup of dry quinoa or rice, add 2 cups of water. This doesn’t have to be exact. If you end up with too much water at the end, you can just drain it off the cooked quinoa or rice.

Bring the quinoa or rice and water to a boil. Reduce to a simmer. Simmer for 15 minutes for quinoa or 30-45 minutes for rice. Drain any excess liquid. Set aside.

Cook ground beef in a skillet until browned and fully cooked. Set aside.

While your quinoa or rice is cooking, chop veggies. I like to chop them to a size that will sauté well in about 20 minutes. I preheat a cast iron skillet on medium with 1-2 tablespoons of oil. I then add in my chopped veggies that take the longest to cook. This would be root veggies and winter squashes. Once I notice those begin to soften, I’ll add the veggies in the take less time to cook such as onions, broccoli, etc. Once all my veggies are sautéed how I like them, I add in the dark leafy greens at the very end just so they wilt a touch.

Mix all the dressing ingredients in a bowl by hand or put in a blender and blend on medium for 30 seconds to 1 minute.

Toss drained, cooked quinoa or rice, ground beef and sautéed veggies together. Add in dressing. Mix thoroughly. Add salt and pepper to taste.



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