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Roasted Cannelini Bean Grain bowl with Red Pepper Pesto

 School is back is session and I am so busy with lovely students, rehearsals and my horse. Life requires healthy, easy to make meals. This is one of them that can be a great lunch or dinner (and uses up my chickens' eggs!)


16 ounces can of cannelloni beans, drained and dried

2 teaspoons piri piri spice blend

10 ounces quinoa

1 large bunch kale, de-stemmed

2 ounces red radishes, sliced

4 ounces roasted red pepper pesto

2 large eggs


Preheat broiler with a rack in the top position.

Toss beans on a rimmed baking sheet with 2 teaspoons piri piri and 1 tablespoon oil; season with salt and pepper.

Broil beans on top oven rack, shaking sheet occasionally, until golden-brown and crisp on the outside, 7–10 minutes.

Cook quinoa according to package instructions and set aside. 

Toss the kale with oil salt and pepper. Remove the chickpeas from the pan and set aside; add the kale and broil until crispy, about 5 minutes.

Heat 2 tablespoons oil in a medium nonstick skillet over high. Crack 2 large eggs into skillet; season with salt and pepper. Cook until edges begin to brown, whites are just set, and yolks are still runny, about 2 minutes.

 Divide quinoa between bowls. Top with kale, sliced radishes, beans, and fried eggs.

Serve cannelini bean grain bowl with red pepper pesto drizzled over top. Enjoy!


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