Hummus and veggies breakfast bowl

Feel free to use your favorite vegetable(s) here in place of asparagus, sautéing or roasting them until cooked. ² To shred your Brussels sprouts, either thinly-slice them with a knife by hand. Or -- my favorite -- let the disc slicer on a food processor do all of the work for you. ³ To yield about 1.5 cups quinoa, you will need about 1/2 cup uncooked quinoa and 1 cup chicken (or vegetable) stock.

Ree @roxzan

kanagawa, Japan

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Ingredients

30m

4 servings

1 tablespoonavocado oil or olive oil
1 poundasparagus¹, cut into bite-sized pieces (with ends trimmed and discarded)
3 cupsshredded kale leaves
1 batchlemony dressing (see recipe below)
3 cupsshredded (uncooked) Brussels sprouts²
1 1/2 cupscooked quinoa³
1/2 cuphummus
1avocado, peeled, pitted and thinly-sliced
4eggs, cooked however you'd like (I soft-boiled mine)
garnishes: sunflower seeds (or sliced almonds), toasted sesame seeds, crushed red pepper
lemony dressing ingredients:
2 tablespoonsavocado oil or olive oil
2 tablespoonsfreshly-squeezed lemon juice
2 teaspoonsDijon mustard
1garlic clove, minced
salt and freshly-cracked black pepper

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Steps

30m

1

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.
2

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.
3

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.
4

TO MAKE THE LEMON VINAIGRETTE: Whisk all ingredients together in a small mixing bowl until combined.