Brassicas Bowl

Name: Brassicas Bowl
Ingredients: 4 large eggs; 1 bunch broccolini, trimmed; 5 tablespoons olive oil, divided; Kosher salt; 1 small shallot, finely chopped; 2 tablespoons apple cider vinegar; 1 tablespoon whole grain mustard; 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2-inch pieces (about 8 cups); 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise; Freshly ground black pepper; 1/2 cup unsalted, roasted sunflower seeds, divided; 1/2 cup hummus; 1 avocado, quartered lengthwise; 2 tablespoons finely chopped chives; 1 tablespoon toasted sesame seeds; Crushed red pepper flakes (for serving)

16 ingredients

4 steps

Ingredients

4 large eggs
1 bunch broccolini, trimmed
5 tablespoons olive oil, divided
Kosher salt
1 small shallot, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
1/2 bunch curly kale, ribs and stems removed, leaves torn into 2-inch pieces (about 8 cups)
8 ounces brussels sprouts, trimmed, thinly sliced lengthwise
Freshly ground black pepper
1/2 cup unsalted, roasted sunflower seeds, divided
1/2 cup hummus
1 avocado, quartered lengthwise
2 tablespoons finely chopped chives
1 tablespoon toasted sesame seeds
Crushed red pepper flakes (for serving)

Directions

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.
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.
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.
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.