Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 708kcal 35%
Fat 43g 66%
Saturated Fat 9g 45%
Carbohydrates 48g 16%
Fiber 13g 52%
Sugar 10g 20%
Protein 32g 64%
Cholesterol 246mg 82%
Sodium 415mg 17%

Percent Daily Values are based on a 2,000 calorie diet.

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Hummus and Veggies Breakfast Bowl

Name: Hummus and Veggies Breakfast Bowl
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: Breakfast Bowls Ingredients:; 1 tablespoonavocado oilor olive oil; 1 pound asparagus¹, cut into bite-sizedpieces(with ends trimmed and discarded); 3 cups shredded kale leaves; 1 batch lemony dressing(see recipe below); 3 cupsshredded(uncooked) Brussels sprouts²; 1½cups cooked quinoa³; ½cup 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; Lemony DressingIngredients:; 2 tablespoonsavocado oilor olive oil; 2 tablespoons freshly-squeezed lemon juice; 2 teaspoonsDijon mustard; 1 garlic clove, minced; salt and freshly-cracked black pepper

Prep 25m

Cook 5m

Total 30m

This Hummus and Veggies Breakfast Bowl recipe combines asparagus, kale, Brussels sprouts, quinoa, hummus, avocado, and eggs, all topped with a zesty lemony dressing and garnished with sunflower seeds, toasted sesame seeds, and crushed red pepper. A nutritious, delicious, and hearty breakfast bowl to start your day off right.

Nutrition Facts

Hummus and Veggies Breakfast Bowl

Ingredients

Breakfast Bowls Ingredients

Lemony Dressingingredients

Steps

Nutrition Facts

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