Green Goddess Bowls

Add the black quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat to low, and cover. Simmer quinoa until all of the water is absorbed and the grains are tender, about 18 to 20 minutes.

Drain and rinse the butter beans and pat dry with paper towels. Halve the avocado and remove the pit. Scoop just half of the avocado flesh into the blender. Dice the remaining avocado and set aside.

Pick the tarragon and basil leaves. Halve the lemon. Add the juice from just half the lemon, tarragon and basil leaves, Caesar dressing, 2 tbsp olive oil, ¼ cup water, and blend until smooth. Taste and season green goddess dressing with salt and pepper.

Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the butter beans in one layer, sprinkle with salt, and cook, shaking the pan occasionally, until browned in places, about 5 to 7 minutes. Transfer the crispy butter beans to a plate and cover to keep warm.

Return the skillet to high heat with 1 tsp olive oil. Add the cherry tomatoes and cook, stirring occasionally, until they are charred in places and they begin to blister, about 3 to 4 minutes.

Add the arugula to a medium bowl and toss with the juice from the remaining lemon and a pinch of salt and pepper. Divide the arugula between large bowls and top with black quinoa, crispy butter beans, blistered tomatoes, and diced avocado. Drizzle with green goddess dressing and sprinkle with hemp seeds. Enjoy!