If you're a savory breakfast lover like I am, I think you'll really love the convenience and flexibility of these hummus breakfast bowls. In a small bowl, whisk together the oil, vinegar, mustard, shallot, salt, and pepper. This Hummus Breakfast Bowl is perfect for those mornings when you're really just craving something savory, but also don't have a lot of time.

Ingredients of Hummus and veggies breakfast bowl

  1. It's 1 tablespoon of avocado oil or olive oil.
  2. Prepare 1 pound of asparagus¹, cut into bite-sized pieces (with ends trimmed and discarded).
  3. It's 3 cups of shredded kale leaves.
  4. You need 1 batch of lemony dressing (see recipe below).
  5. You need 3 cups of shredded (uncooked) Brussels sprouts².
  6. It's 1 1/2 cups of cooked quinoa³.
  7. It's 1/2 cup of hummus.
  8. You need 1 of avocado, peeled, pitted and thinly-sliced.
  9. It's 4 of eggs, cooked however you'd like (I soft-boiled mine).
  10. It's of garnishes: sunflower seeds (or sliced almonds), toasted sesame seeds, crushed red pepper.
  11. You need of lemony dressing ingredients:.
  12. You need 2 tablespoons of avocado oil or olive oil.
  13. Prepare 2 tablespoons of freshly-squeezed lemon juice.
  14. It's 2 teaspoons of Dijon mustard.
  15. Prepare 1 of garlic clove, minced.
  16. It's of salt and freshly-cracked black pepper.

Hummus and veggies breakfast bowl step by step

  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..

Remove from the oven and squeeze a lime wedge over each baking sheet. Miso Veggie Breakfast Bowl: Cook your miso sautéed vegetables ahead of time and refrigerate for less prep time in the morning. You'll be glad you did as you start off every day of the week with a nutrient-packed bowl of grains and veggies, topped with an egg and a dollop of creamy yogurt. Sautéed sweet potatoes, mushrooms, cabbage, and kale pair perfectly with hummus, sprouts, and a fried Need a little breakfast inspo? Check out the bowl we've been loving lately.

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