Hummus and Veggies Breakfast Bowl
Total Time
30 minutes
Prep Time
25 minutes
Cook Time
5 minutes
Rating
4.7 out of 5 stars
(3)
Ingredients
4 servings
- 1 tablespoon avocado oil or olive oil
- 1 pound asparagus¹, cut into bite-sized pieces (with ends trimmed and discarded)
- 3 cups shredded kale leaves
- 1 batch lemony dressing (see recipe below)
- 3 cups shredded (uncooked) Brussels sprouts²
- 1 ½ cups cooked quinoa³
- ½ cup hummus
- 1 avocado, peeled, pitted and thinly-sliced
- 4 eggs, cooked however you’d like (I soft-boiled mine)
- garnishes: sunflower seeds (or sliced almonds), toasted sesame seeds, crushed red pepper
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons freshly-squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- salt and freshly-cracked black pepper
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Preparation
Step 1
To Make The Breakfast Bowls:
Step 2
Heat oil in a large saute pan over medium-high heat. Add asparagus and saute for 4-5 minutes, stirring occasionally, until tender. Remove from heat and set side.
Step 3
Meanwhile, in a large mixing bowl, combine the kale and lemony dressing. Then use your fingers to massage the dressing into the kale for 2-3 minutes, or until the leaves are dark and softened. Add the Brussels sprouts, quinoa, and cooked asparagus, and toss until combined.
Step 4
To assemble the bowls, smear a spoonful of hummus along the side of each bowl. Then portion the kale salad evenly between the four bowls, top with avocado, egg, and your desired garnishes. Serve immediately.
Step 5
To Make The Lemon Vinaigrette:
Step 6
Whisk all ingredients together in a small mixing bowl until combined.
Step 7
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