Spring Vegetable Bowl

Peel and chop the red beet into ½ inch cubes. Add the chopped beet to a small saucepan with a pinch of salt and cover with 1 inch water. Bring to a boil and cook until the beets are fork tender, about 15 to 20 minutes.

Add the quinoa, 1¼ cups water, and a pinch of salt to a second small saucepan and bring to a boil. Reduce heat to low, cover, and cook until all of the water is absorbed and the grains begin to burst, about 10 to 15 minutes.

Cut the cucumber into sticks. Quarter the radish. Peel and cut the carrot into sticks. Pick the thyme leaves from the stems. Halve the lemon.

Drain and rinse the butter beans. Add just ¼ cup butter beans to a food processor. Once the beets are tender, drain them and add about ½ cup to the food processor. If you have extra, use them in Step 6. Add the juice from half the lemon, tahini, 2 cloves garlic, 2 tbsp water, and a pinch of salt and pepper. Blend until smooth, scraping down the sides of the food processor with a rubber spatula as necessary.

Dry the remaining butter beans with paper towels. Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the butter beans in a single layer and sprinkle with the thyme leaves and a pinch of salt and pepper. Cook, tossing occasionally, until crispy in places, about 5 to 6 minutes.

Cut the remaining lemon half into wedges. Divide the quinoa between bowls and top with the beet tahini dip, crispy butter beans, any remaining beets, and vegetables for dipping. Drizzle 1 tbsp olive oil between the bowls and sprinkle with slivered almonds. Serve with lemon wedges.