Crispy Butter Bean Bowl

Preheat the oven to 425°F. Add the black quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring quinoa to a boil, reduce heat, cover, and cook until the spirals burst, and all of the water is absorbed, about 18 to 20 minutes.

Cut the broccoli into bite-sized pieces. Add to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until browned and crispy, about 10 to 12 minutes.

Peel and mince the ginger and garlic. In a small bowl, whisk together the minced ginger, minced garlic, miso paste, just 1 tbsp sesame oil, and 1 tbsp water. Taste and season with salt and pepper.

Drain, rinse and pat the butter beans dry. Place a large nonstick skillet over medium-high heat and add the remaining sesame oil. Once the oil is hot, add the butter beans and a pinch of salt and pepper. Cook until browned and crisp, about 8 to 10 minutes.

Destem the kale and roughly chop the leaves. Add the chopped kale to a large bowl with just 2 tsp of creamy miso dressing. With tongs or your hands, massage the kale until bright green.

Divide the massaged kale between large serving bowls. Top with the black quinoa, roasted broccoli, and crispy butter beans. Sprinkle with golden raisins and almonds. Drizzle with the remaining creamy miso dressing. Enjoy!