Lemony Grain Bowls

Preheat oven to 425°F. Combine carrots, just half the sumac, sesame seeds, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet. Roast until carrots are browned and tender, 15 to 18 minutes, flipping halfway through. (4-serving meal: use 2 tbsp olive oil, 1 tbsp sumac)

Heat 1 tbsp olive oil in small saucepan over medium heat. Add shallot and a pinch of salt and cook until softened, 2 to 4 minutes. Add quinoa and toast until quinoa begins to pop, 2 to 3 minutes. Add 1 cup water and a pinch of salt and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 15 minutes. Remove from heat and set aside, covered, until the last step. (4-serving meal: use 2 tbsp olive oil, 2 cups water)

Combine yogurt, just ½ tsp cumin, and a pinch of salt and pepper in small bowl. Stir until smooth. (4-serving meal: use 1 tsp cumin) (TIP: Keep remaining cumin for your own use.)

Heat 1 tbsp olive oil in medium saucepan over medium heat. Add garlic and cook until fragrant, 1 to 2 minutes. Add chard and cook until just wilted, 2 to 4 minutes. Add butter beans, lemon juice, 2 tbsp water, and a pinch of salt and pepper. Cover, reduce heat to low, and cook until chard is bright green and beans are heated through, 2 to 5 minutes. (4-serving meal: use 2 tbsp olive oil, ¼ cup water)

Fluff quinoa with fork and stir in lemon zest and parsley. Divide quinoa between bowls and top with lemony butter beans, Swiss chard, and za’atar roasted carrots. Dollop grain bowls with cumin crema and sprinkle with remaining sumac. Dig in!