Happy Monday! Are you feeling a bit of the February blues with these endless chilly days? You're in for a treat as we kick off the week with a nutrient-packed lunch bowl that will energize you for the days ahead.
Bowls are definitely trending, but you might wonder, “What sets a bowl apart from a salad?” Honestly, I’m not sure. All I know is that packing a healthy bowl for lunch gives me major wellness vibes and makes me feel like I should follow it up with some yoga.
For my ideal bowl, I need a balance of three components: fiber, protein, and healthy fats. Thanks to my friend Kelly LeVeque for this insight! This bowl nails it with fiber-rich kale, broccolini, and hummus, protein from eggs and sunflower seeds, and of course, creamy avocados for those good fats.
This bowl is inspired by a memorable experience. A few years ago, I wandered into a cozy little coffee shop on Mott St. in New York and was instantly drawn to their delicious blend of açai bowls, avocado toast, and fantastic lattes. Their larger location in Tribeca quickly became my go-to spot on every visit; as soon as I land, I crave their Banana Bread with Espresso Mascarpone.
My must-order is the Brassicas Bowl featuring charred broccolini, brussels sprouts, kale, hummus, a soft-boiled egg, avocado, and seeds. Today’s recipe mirrors that bowl closely; it’s practically the same, but without the secret recipe, I feel like I’ve made my own version. Right?
If the folks behind that café ever want to swap recipes over a glass of Shiraz, I’d be game!
Until then, I’ll be whipping up this bowl every week while I eagerly await spring because let’s face it: swimsuit season is just around the corner! Scroll down for the recipe.
Preparation Time
15 minutes
Cooking Time
10 minutes
Categories
Ingredients
- 2 eggs
- 1/2 bunch kale, finely sliced
- 1 cup shredded brussels sprouts
- 1 bunch of broccolini (or broccoli) cut into long strips
- 1/4 cup sunflower seeds
- hummus
- 1 avocado
- extra-virgin olive oil
- flaky salt and freshly ground black pepper (or Aleppo pepper!)
- 2 tablespoons sesame seeds
For the vinaigrette:
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 3 tablespoons extra-virgin olive oil
- 1 small clove garlic, minced
- kosher salt & freshly ground black pepper
Instructions
- Place the eggs in boiling water and let them gently boil for 6 1/2 minutes. Remove with a slotted spoon and immerse in ice water. Once cool, peel the eggs and set aside.
- In the meantime, combine the vinaigrette ingredients in a small bowl or shake them in a jar.
- In a large bowl, mix the shredded kale and brussels sprouts. Drizzle half of the vinaigrette over them, and massage the kale for about a minute until it becomes tender and shiny.
- Heat a teaspoon of olive oil in a small skillet over medium-high heat. Add the broccolini and sauté for about 3 minutes until tender. While still warm, add it to the kale mixture along with half of the sunflower seeds. Toss everything together.
- In two shallow bowls, spread a generous amount of hummus on one side. Pile the salad next to the hummus. Cut the eggs in half and place them on top of the salad. Slice the avocado and add half to each bowl.
- Drizzle the remaining vinaigrette over the salads and sprinkle with sunflower and sesame seeds. Season with flaky salt and pepper, and add another drizzle of olive oil if desired. Enjoy!
