Name: Hummus and Veggies Breakfast Bowl
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon avocado oil or olive oil; 1 pound asparagus¹, 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 sprouts²; 1 ½ cups cooked quinoa³; 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; 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