Mornings can be a whirlwind, right? Amidst the chaos, finding a breakfast that’s not just healthy but also downright delicious feels like stumbling upon treasure. Enter the hummus and veggie breakfast bowl—a symphony of creamy hummus, crisp veggies, and a sprinkle of spices that dances on your tongue like your favorite playlist, infusing your day with good vibes and great flavors.
Steps
- Heat a large sauté pan over medium-high heat and add oil. Sauté asparagus pieces for 4-5 minutes until tender, then remove from heat and set aside.
- In a large mixing bowl, combine shredded kale with lemony dressing. Massage the dressing into the kale with your fingers for 2-3 minutes until softened.
- Add shredded Brussels sprouts, cooked quinoa, and sautéed asparagus to the kale mixture. Toss everything together until well combined.
- To assemble the breakfast bowls, spread hummus along one side of each bowl. Divide the kale salad evenly among the bowls.
- Top each bowl with sliced avocado and a cooked egg. Garnish with sunflower seeds, toasted sesame seeds, and a sprinkle of crushed red pepper.
- Serve the breakfast bowls immediately for a nourishing and flavorful meal.
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 pound asparagus, cut into bite-sized pieces, ends trimmed
- 3 cups shredded kale leaves
- 1 batch lemony dressing (see below)
- 3 cups shredded Brussels sprouts, uncooked
- 1 ½ cups cooked quinoa
- ½ cup hummus
- 1 avocado, peeled, pitted, and thinly sliced
- 4 eggs, cooked as preferred (e.g., soft-boiled)
- 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
FAQ
- Can I substitute the asparagus with another vegetable?
- Yes, feel free to substitute asparagus with any vegetable of your choice. Whether sautéed or roasted, most vegetables will complement the flavors of the bowl.
- How do I shred Brussels sprouts effectively?
- You can thinly slice Brussels sprouts by hand using a knife, or you can use a food processor with a disc slicer attachment to make the process quicker and easier.
- How can I prepare quinoa for this recipe?
- To make approximately 1.5 cups of cooked quinoa, use about 1/2 cup of uncooked quinoa. Cook it with 1 cup of chicken or vegetable stock for added flavor.
- Can the kale salad be prepared in advance?
- Yes, the kale salad mix can be stored in the refrigerator and will keep well for 2-3 days, making it convenient for meal prep and extending the use of leftovers.
- What are some suitable garnishes for the breakfast bowl?
- You can personalize your breakfast bowl with garnishes such as sunflower seeds, toasted sesame seeds, or crushed red pepper to enhance the flavor and texture.
Tips
- Consider substituting any of your preferred sautéed or roasted vegetables for the asparagus, adapting the recipe to use what’s available or what you enjoy most.
- To quickly and easily shred Brussels sprouts, use the disc slicer attachment of a food processor—it’s a time-saver compared to slicing them by hand.
- When making the lemony dressing, be sure to massage it into the kale for a couple of minutes to soften the leaves and allow them to absorb the flavors more effectively.
- If you have leftover quinoa, adding it to the bowl can make the dish more filling and robust, though it’s optional if you’re looking for a lighter meal.
Equipment
- Food Processor with a disc slicer attachment (for shredding Brussels sprouts)
- Large Saute Pan
- Mixing Bowls (Various sizes)
- Whisk
- Measuring Spoons and Cups
- stocked kitchen.
