Ingredients
Scale
Breakfast Bowl Ingredients:
- 1 tablespoon avocado oil or olive oil
- 1 pound asparagus, trimmed and cut into bite-sized pieces
- 3 cups shredded kale leaves
- 1 batch lemony dressing (see below)
- 3 cups shredded raw Brussels sprouts
- 1 ½ cups cooked quinoa
- ½ cup hummus
- 1 avocado, peeled, pitted, and thinly sliced
- 4 eggs, cooked to your preference (soft-boiled, poached, or fried)
- Garnishes: sunflower seeds (or sliced almonds), toasted sesame seeds, crushed red pepper flakes
Lemony Dressing Ingredients:
- 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, to taste
Instructions
- Cook the Asparagus: Heat oil in a skillet over medium-high heat. Add asparagus pieces and sauté for 4–5 minutes, stirring occasionally, until tender but still bright. Remove from heat and set aside.
- Massage the Kale: In a large mixing bowl, add kale and pour in lemony dressing. Use your fingers to massage the dressing into the leaves for 2–3 minutes until darker and softened.
- Add Brussels Sprouts and Quinoa: Toss shredded Brussels sprouts and cooked quinoa into the kale mixture. Mix gently until evenly combined. Add the cooked asparagus to the bowl.
- Prepare the Dressing: In a small bowl, whisk together oil, lemon juice, Dijon mustard, garlic, salt, and pepper until smooth. Adjust seasoning to taste.
- Assemble the Bowls: Smear a spoonful of hummus along the inside of each serving bowl. Evenly divide the kale and quinoa salad mixture between the bowls.
- Top and Garnish: Add avocado slices and one cooked egg to each bowl. Sprinkle with sunflower seeds, sesame seeds, or red pepper flakes. Serve immediately with extra lemon wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes