Happy Friday, everyone! We made it to the end of another week. This time of year can be super-hectic with work and social obligations as we rush to fit everything in before the end of the month. If you’re in need of a quick and easy weeknight dinner for a rare night in, here’s one of my go-to favorites. I’ve shared this before, but it’s become such a reliable staple in a time of year when life is anything but predictable, I thought it was worth revisiting.

Greens &  Beans with Egg and Miso-Tahini Sauce

This recipe serves 4, but you can scale up or down to suit your needs.

Ingredients:

• 8 cups arugula or other greens
• 1 15-oz can beans, rinsed well (~2 cups cooked beans)*
• 1 cup roasted zucchini
• 1 cup roasted cauliflower
• Juice of 1 lemon
• 1 tablespoon tahini
• 1 tablespoon mild yellow or white miso paste
• Water to thin dressing, if needed
• 4 eggs, fried or poached
• 1 tablespoon hemp seeds or mix of nuts/seeds (optional)

Directions:

1. Combine greens, beans, and veggies in a large salad bowl and set aside.
2. In a small bowl, make the dressing by whisking together lemon juice, miso paste, tahini, and water (if needed).
3. Toss the salad in dressing and allow to sit a few minutes.
4. Meanwhile, poach the eggs.
5. Divide salad between 4 bowls and top each with an egg and a sprinkle of seed mix.

*My favorite beans to use for this are butter beans/gigante beans and chickpeas, but experiment with whatever you have on hand—it’s hard to go wrong!