Seedy Power Sprinkle Recipes

WINTER SALAD HUMMUS BOWLS

Winter Salad Hummus Bowls image

These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.

Provided by Anna Stockwell

Categories Salad Egg Vinegar Honey Soy Sauce Olive Oil Kale Brussels Sprout Hummus Seed #cook90 Vegetarian Wheat/Gluten-Free Dairy Free Healthy Lunch Dinner

Yield 4 servings

Number Of Ingredients 11

Ingredients

4-6 large eggs
5 Tbsp. unseasoned rice vinegar
1 Tbsp. honey
1 Tbsp. tamari or soy sauce
1/2 tsp. kosher salt
1/4 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

Steps:

Bring a medium pot of water to a boil over high heat. Gently lower eggs into water and cook 7 minutes. Transfer to a large bowl of ice water and let sit until cool enough to handle. Peel and slice in half lengthwise.
Meanwhile, whisk vinegar, honey, tamari, kosher salt, and 1/4 cup oil in a large bowl until smooth. Add kale and brussels sprouts. Toss and massage with your hands until kale is darker in color and vegetables are coated in dressing.
Swoosh about 1/4 cup hummus onto side of each bowl. Top with salad and egg halves; season eggs with sea salt. Drizzle oil over and top with seedy sprinkle.
Do Ahead: Unpeeled eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Kale and brussels sprouts salad can be made 8 hours ahead. Cover and chill.

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