Switch up your typical breakfast this week and try this hearty & delicious hummus & veggie bowl!

This protein & fiber-packed dish starts with a bed of fresh kale & shaved Brussels sprouts.
Top your greens with quinoa, avocado, slivered almonds, and a boiled egg! Serve it up with a side of hummus and enjoy!

1 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1/2 shallot, minced
Salt and pepper to taste
2 cups finely chopped green kale
1 tsp olive oil
1/4 lb shredded Brussels sprouts,
1/2 cup cooked red quinoa
1/4 cup hummus
1/4 avocado, pitted and sliced
1 large egg, soft-boiled, peeled and halved
2 tbsp slivered almonds
1/8 tsp red pepper flakes (optional)

In a small bowl, whisk together the oil, vinegar, mustard, shallot, salt, and pepper. Set it aside.

In a large mixing bowl, massage the kale with 1 teaspoon of olive oil. Using tongs, toss in the Brussels sprouts, quinoa, and the dressing.

Spread the hummus on the base of a serving dish. Arrange the salad on top of the hummus and top with the avocado, egg, almonds, and red pepper flakes.

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

RECIPE: @ healthy.mealplans

Author: Global

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