Hummus Breakfast Bowls

This recipe sounded just weird enough to be good and although I made it for dinner, I'm sure it would be great for breakfast. This is something we made just before the stay-at-home rules in our state but I've been having really good luck with our local produce box as well as grocery pick-up. You can sub another vegetable for the asparagus if you prefer to use something else. The dressing helps tie all of the ingredients together nicely and the soft boiled egg was a nice addition to help make this feel more breakfast-y.

Recipe from Gimme Some Oven.

-1 tablespoon olive oil
-1 pound asparagus, cut into bite-sized pieces (with ends trimmed and discarded)
-3 cups shredded kale leaves
-1 batch lemon dressing 
-3 cups shredded (uncooked) Brussels sprouts
-1 1/2 cups cooked quinoa
-1/2 cup hummus
-1 avocado, skin and seed removed, and thinly-sliced
-4 soft-boiled eggs
garnishes: toasted sesame seeds and crushed red pepper

Lemon Dressing
-2 tablespoons olive oil
-2 tablespoons freshly-squeezed lemon juice
-2 teaspoons Dijon mustard
-1 garlic clove, minced
-salt and freshly-cracked black pepper

Heat the oil in a large saute pan over medium-heat and add the asparagus. Saute for 4-5 minutes, stirring occasionally, until tender.  Remove from heat and set aside.

While the asparagus is cooking make the dressing by whisking together the ingredients. 

In a large mixing bowl combine the kale with the dressing and massage until the kale starts to wilt. Add the shredded Brussels sprouts (I shredded mine in the food processor), quinoa, and asparagus. Toss to combine all of the ingredients. 

To assemble, smear 1/4 of the hummus on your plate (or bowl). Top the hummus with the salad mixture, add the avocado, egg, and any garnishes. 


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