Sweet Potato Quinoa Bowls with Greens

Ingredients:

For the bowls:

• 2 tablespoons plus 1 teaspoon olive oil, divided
• 1 cup quinoa, rinsed
• 1 3/4 cups water or low-sodium vegetable broth
• Kosher salt
• Freshly ground black pepper
• 2 sweet potatoes (about 1 pound total), quartered lengthwise, then cut crosswise into 2-inch pieces
• 1 (15.5-ounce) can chickpeas, drained, rinsed, and thoroughly patted dry
• 1/2 cup pitted castelvetrano olives, coarsely chopped
• 2 ounces feta cheese (1/2 cup), crumbled (optional)
• 1 bunch lacinato kale (or, dandelion greens), thick stems removed and leaves thinly sliced

For the pesto:

• 1/4 cup tightly packed fresh basil leaves (or tender herb of your choice)
• 1/4 cup roasted, unsalted almonds (or nut of your choice)
• 1 small clove garlic
• 2 tablespoons olive oil
• 1 teaspoon finely grated lemon zest
• 1 tablespoon freshly squeezed lemon juice, plus wedges for serving
• 1/4 teaspoon kosher salt
• Freshly ground black pepper

Preparation:

1. Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 teaspoon of the oil in a small saucepan over medium-high until shimmering. Add the quinoa and cook, stirring, until any water has evaporated and quinoa is toasted, about 2 minutes. Stir in the water or broth and 1/2 teaspoon salt. Bring to a boil. Turn the heat down to the lowest setting. Cover and cook for 15 minutes.
2. Meanwhile, place the sweet potatoes and chickpeas side-by-side on a rimmed baking sheet. Drizzle with the remaining 2 tablespoons oil, season with 1 teaspoon salt and several grinds of pepper, and toss to coat. Roast, flipping the sweet potatoes halfway through, until the sweet potatoes are crispy on the outside and tender on the inside and chickpeas are browned in spots, 18 to 20 minutes total.
3.  When the quinoa is ready, remove from the heat and let stand, covered, for 5 minutes. Uncover and fluff with a fork.
4. For the Pesto: Finely chop the basil, almonds, and garlic; transfer to a small bowl. Add the oil, lemon zest, lemon juice, salt, and several grinds pepper, and stir to combine.
5. Assemble the bowls:
6. Stir the pesto into the cooked quinoa. Stir in the olives and feta. Divide mixture between 4 to 6 shallow bowls. Top with the sweet potatoes, chickpeas, and kale. Serve with lemon wedges.

https://www.thekitchn.com/quinoa-sweet-potato-bowl-267048

Cannellini Beans with Spinach

Ingredients:

• 1 1/2 cups dried cannellini (white kidney) beans, soaked overnight, drained
• 1 head of garlic, halved crosswise; plus 2 garlic cloves, crushed
• 3 sage leaves
• 6 tablespoons olive oil, divided, plus more for serving
• Kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 2 bunches mature spinach, trimmed (or another green, like Kale, Chard, Dandelion Greens, Turnip Greens)
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice

Preparation:

1. Bring beans, head of garlic, sage, 3 Tbsp. oil, and 6 cups water to a boil in a large saucepan over medium heat. Reduce heat, add several generous pinches of salt and simmer gently until beans are creamy all the way through but skins are still intact, 35–45 minutes. Let cool.
2. Heat 3 Tbsp. oil in a large skillet over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes; season with salt.
3. Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and 1/4 cup bean cooking liquid and toss, adding more cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid; don’t cook too long or beans will get mushy). Taste and season with salt. Serve drizzled with oil.

https://www.bonappetit.com/recipe/broccoli-rabe-and-provolone-grinders