Winter salad hummus bowls
Indulge in the savory delight of winter salad hummus bowls, bursting with vibrant flavors and fresh ingredients for a culinary experience like no other.
Ingredients:
- 4–6 large eggs
- 5 Tbsp. unseasoned rice vinegar
- 1 Tbsp. honey
- 1 Tbsp. tamari or soy sauce
- ½ tsp. kosher salt
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1 bunch curly kale, stems removed, torn into bite-size pieces
- 1 lb. brussels sprouts, trimmed, thinly sliced
- 1 cup store-bought or homemade hummus
- 1 cup Seedy Power Sprinkle
- Flaky sea salt
Instructions:
- Begin by heating a medium pot of water until it reaches a boil. Carefully place the eggs into the water and cook for 7 minutes. Then, move the eggs into a large bowl of ice water and let them cool down before peeling and cutting them in half lengthwise.
- While the eggs are cooking, mix together vinegar, honey, tamari, kosher salt, and ¼ cup of oil in a spacious bowl until the mixture is smooth. Add the kale and brussels sprouts, and toss them together ensuring the vegetables are well-coated in the dressing.
- On the side of each bowl, spread about ¼ cup of hummus. Then, place the salad and egg halves on top, seasoning the eggs with sea salt. Drizzle some oil over the dish and garnish with a sprinkle of seeds.
- Preparation Tips: You can cook the eggs and keep them unpeeled up to 2 days in advance. Store them in an airtight container and refrigerate. Additionally, you can prepare the kale and brussels sprouts salad up to 8 hours ahead of serving. Simply cover it and refrigerate.
Summary:
- Calories: 2395 kcal
- Fat: 103 g
- Protein: 66 g
- Carbs: 319 g
- Potassium: 3321 mg
- Magnesium: 285 mg