Brassicas Bowl

Ingredients

• •4 whole large eggs
• •1 bunch broccolini
• •5 tablespoons olive oil
• •1 to taste Kosher salt
• •1 small shallot
• •2 tablespoons apple cider vinegar
• •1 tablespoon whole grain mustard
• •½ bunch curly kale
• •8 ounces brussels sprouts
• •1 to taste black pepper
• •½ cup unsalted roasted sunflower seeds
• •½ cup hummus
• •1 whole avocado
• •2 tablespoons chives
• •1 tablespoon toasted sesame seeds
• •1 to taste crushed red pepper flakes

Cooking Instructions

1. 1.

   Cook eggs in a large saucepan of boiling water for 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer to a bowl of ice water and let sit until cool. Drain; peel eggs and cut in half lengthwise. Set aside.

   15 min

2. 2.

   Preheat oven to 500°F. Toss broccolini with 1 Tbsp. oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 8-10 minutes. Let cool, then coarsely chop.

   15 min

3. 3.

   Whisk shallot, vinegar, mustard, and remaining 4 Tbsp. oil in a large bowl until emulsified; season with salt. Add kale and brussels sprouts and toss to coat; season with salt and pepper. Massage kale until slightly softened, about 5 minutes. Add roasted broccolini and 2 Tbsp. sunflower seeds; toss again.

   10 min

4. 4.

   Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls and add an avocado wedge and 2 reserved egg halves to each. Top with chives, sesame seeds, and remaining sunflower seeds; sprinkle with red pepper flakes.

   5 min