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| HUMMUS AND VEGGIES BREAKFAST BOWL |
INGREDIENTS:
- BREAKFAST BOWLS INGREDIENTS:
- 1 tablèspoon avocado oil or olivè oil
- 1 pound asparagus¹, cut into bitè-sizèd piècès (with ènds trimmèd and discardèd)
- 3 cups shrèddèd kalè lèavès
- 1 batch lèmony drèssing (sèè rècipè bèlow)
- 3 cups shrèddèd (uncookèd) Brussèls sprouts²
- 1 ½ cups cookèd quinoa³
- ½ cup hummus
- 1 avocado, pèèlèd, pittèd and thinly-slicèd
- 4 èggs, cookèd howèvèr you’d likè (I soft-boilèd minè)
- garnishès: sunflowèr sèèds (or slicèd almonds), toastèd sèsamè sèèds, crushèd rèd pèppèr
- LEMONY DRèSSING INGRèDIèNTS:
- 2 tablèspoons avocado oil or olivè oil
- 2 tablèspoons frèshly-squèèzèd lèmon juicè
- 2 tèaspoons Dijon mustard
- 1 garlic clovè, mincèd
- salt and frèshly-crackèd black pèppèr
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| HUMMUS AND VEGGIES BREAKFAST BOWL |
DIRECTIONS:
- TO MAKE THè BREAKFAST BOWLS:
- Hèat oil in a largè sautè pan ovèr mèdium-high hèat. Add asparagus and sautè for 4-5 minutès, stirring occasionally, until tèndèr. Rèmovè from hèat and sèt sidè.
- Mèanwhilè, in a largè mixing bowl, combinè thè kalè and lèmony drèssing. Thèn usè your fingèrs to massagè thè drèssing into thè kalè for 2-3 minutès, or until thè lèavès arè dark and softènèd. Add thè Brussèls sprouts, quinoa, and cookèd asparagus, and toss until combinèd.
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Gèt Full Rècipès... gimmesomeoven.com
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