Mezze Bowls

Preheat the oven to 400°F. Add quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and simmer until the water is absorbed and spirals start to burst, 12 to 15 minutes.

Add butternut squash cubes to a baking sheet along with 1 tsp vegetable oil and a pinch of salt and pepper, and toss to coat. Roast until squash is tender and browned in places, 12 to 15 minutes.

Pick dill fronds from the stem and roughly chop. Thinly slice the scallions. Halve and juice the lemon. Drain and rinse the cannellini beans. Add chopped dill, sliced scallion, cannellini beans, just half the lemon juice, and 2 tbsp olive oil to a medium bowl. Toss the marinated white beans, taste, and add salt and pepper as necessary. TIP: The dill fronds are the wispy green leaves on the thick stem.

Peel the garlic. Drain the red peppers and add to a food processor or blender along with the peeled garlic, almonds, and 1 tbsp olive oil. Blend, scraping down the sides as necessary, until mostly smooth. Taste the red pepper pesto and add salt and pepper as necessary. TIP: If you prefer more garlic, add another clove.

Check the Kalamata olives, remove any pits, and slice the olives. Add arugula and remaining lemon juice to a medium bowl, and toss.

Divide the cooked quinoa between large bowls. Top with marinated white beans, roasted squash, and arugula, and dollop with red pepper pesto. Sprinkle mezze bowls with sliced Kalamata olives and nutritional yeast. Dig in!