Hummus and Veggie Breakfast Bowls

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: BREAKFAST BOWLS INGREDIENTS:

1 tablespoon avocado oil or olive oil

1 pound asparagus ¹, cut into bite-sized pieces (with ends trimmed and discarded)

3 cups shredded kale leaves

1 batch lemony dressing (see recipe below)

3 cups shredded (uncooked) Brussels sprouts ²

1 ½ cups cooked quinoa ³

½ cup hummus

1 avocado, peeled, pitted and thinly-sliced

4 eggs, cooked however you’d like (I soft-boiled mine)

garnishes: sunflower seeds (or sliced almonds), toasted sesame seeds, crushed red pepper

subheading: LEMONY DRESSING INGREDIENTS:

2 tablespoons avocado oil or olive oil

2 tablespoons freshly-squeezed lemon juice

2 teaspoons Dijon mustard

1 garlic clove, minced

salt and freshly-cracked black pepper

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Directions at gimmesomeoven.com

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