North African Butter Bean Bowls

Toast hazelnuts in small saucepan over medium heat, shaking often, until fragrant, 2 to 3 minutes. Transfer to small bowl. Wipe saucepan clean. (4-serving meal: use 2 cups water)

Heat 1 tbsp olive oil in same small saucepan over medium-high heat. Add just half the carrots and just half the onion and cook until beginning to brown, 6 to 8 minutes. Add just half the cinnamon, quinoa, ¾ cup water, and a pinch of salt and pepper. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and carrots are tender, 14 to 16 minutes. Remove from heat and keep covered to steam until grains are tender, 2 to 5 minutes. Stir in butter beans and season to taste with salt and pepper. Cover to keep warm. (4-serving meal: use 2 tbsp olive oil, 1½ cups water)

Heat 2 tbsp olive oil in medium saucepan over medium-high heat. Add remaining carrots and remaining onion and cook until beginning to brown, 6 to 8 minutes. Add just half the ginger, remaining cinnamon, ½ tsp salt, and a pinch of pepper and cook until fragrant, about 1 minute. Add 2 cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, 20 to 22 minutes. (4-serving meal: use ¼ cup olive oil, 1 tsp salt, 4 cups water) (TIP: Keep remaining ginger for your own use.)

Carefully transfer aromatics to blender. Drain cashews and add to blender. Add just half the pesto tahini and just 3 tbsp lemon juice. Purée until very smooth and creamy, about 1 minute. Season to taste with salt. (4-serving meal: use just 6 tbsp lemon juice) (TIPS: Vent blender (by removing plastic center of lid) and begin blending on low and finish on high to avoid splashing. Keep remaining tahini for your own use.)

Add dates, harissa, maple syrup, just half the lemon zest, and ¼ tsp salt to bowl with toasted hazelnuts and stir to combine. Smear carrot tahini in bowls. Top with north African butter beans and quinoa and dollop with spicy hazelnut harissa. Enjoy! (4-serving meal: use ½ tsp salt) (TIP: Extra carrot tahini can be eaten as a dip with veggies and pita.