How To Make Hummus and Veggies Breakfast Bowl
This vegetarian breakfast bowl recipe is not only healthy and low-carb but also delicious. We guarantee that you will not forget this remarkable dish. Top it off with hummus for an additional depth in flavor.
Serves:
Ingredients
For Breakfast Bowl:
- 1tbspavocado oilor olive oil
- 1lbasparaguscut into bite-sized pieces (with ends trimmed and discarded)
- 3cupskale leavesshredded
- 1batchlemony dressing(see recipe below)
- 3cupsBrussels sproutsshredded (uncooked)
- 1 ½cupsquinoacooked
- ½cuphummus
- 1avocadopeeled, pitted and thinly-sliced
- 4eggscooked however you’d like (I soft-boiled mine)
- sunflower seedsgarnishes, (or sliced almonds), toasted sesame seeds, crushed red pepper
For Lemony Dressing:
- 2tbspavocado oilor olive oil
- 2tbpslemon juicefreshly-squeezed
- 2tspDijon mustard
- 1garlic cloveminced
- salt and freshly-cracked black pepper
Instructions
For Breakfast Bowl
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Heat oil in a large saute pan over medium-high heat. Add asparagus and saute for 4 to 5 minutes, stirring occasionally, until tender. Remove from heat and set aside.
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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 to 3 minutes, or until the leaves are dark and softened.
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Add the Brussels sprouts, quinoa, and cooked asparagus, and toss until combined.
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To assemble the bowls, smear a spoonful of hummus along the side of each bowl.
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Then portion the kale salad evenly between the four bowls, top with avocado, egg, and your desired garnishes. Serve immediately.
For Lemony Dressing
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Whisk all ingredients together in a small mixing bowl until combined.
Nutrition
- Calories: 860.70kcal
- Fat: 48.70g
- Saturated Fat: 7.57g
- Trans Fat: 0.02g
- Monounsaturated Fat: 24.60g
- Polyunsaturated Fat: 13.66g
- Carbohydrates: 79.29g
- Fiber: 26.56g
- Sugar: 4.57g
- Protein: 37.25g
- Cholesterol: 159.96mg
- Sodium: 1382.55mg
- Calcium: 220.10mg
- Potassium: 1662.66mg
- Iron: 12.56mg
- Vitamin A: 201.04µg
- Vitamin C: 85.07mg
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