Brassicas Bowl Recipe
- 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)
- 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.
- 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.
- 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.
- 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.
