Brassicas Bowl
A nutritious bowl featuring soft-boiled eggs, roasted broccolini, and a mix of kale and brussels sprouts in a tangy mustard vinaigrette. Topped with hummus, avocado, and crunchy seeds for a hearty vegetarian meal.
Ingredients
- •4 whole large eggs
- •1 bunch broccolini
- •5 tablespoons olive oil
- •1 to taste Kosher salt
- •1 small shallot
- •2 tablespoons apple cider vinegar
- •1 tablespoon whole grain mustard
- •½ bunch curly kale
- •8 ounces brussels sprouts
- •1 to taste black pepper
- •½ cup unsalted roasted sunflower seeds
- •½ cup hummus
- •1 whole avocado
- •2 tablespoons chives
- •1 tablespoon toasted sesame seeds
- •1 to taste crushed red pepper flakes
Cooking Instructions
- 1.
Cook eggs in a large saucepan of boiling water for 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer to a bowl of ice water and let sit until cool. Drain; peel eggs and cut in half lengthwise. Set aside.
15 min
- 2.
Preheat oven to 500°F. Toss broccolini with 1 Tbsp. oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 8-10 minutes. Let cool, then coarsely chop.
15 min
- 3.
Whisk shallot, vinegar, mustard, and remaining 4 Tbsp. oil in a large bowl until emulsified; season with salt. Add kale and brussels sprouts and toss to coat; season with salt and pepper. Massage kale until slightly softened, about 5 minutes. Add roasted broccolini and 2 Tbsp. sunflower seeds; toss again.
10 min
- 4.
Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls and add an avocado wedge and 2 reserved egg halves to each. Top with chives, sesame seeds, and remaining sunflower seeds; sprinkle with red pepper flakes.
5 min