Name: Brassicas Bowl
Yield: Serves 4
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)

Bowl of greens Brussels sprouts a halved hardboiled egg and avocado slices topped with sesame seeds makes a quick...

Photo by Laura Murray

Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.

Recipe information

Yield
Serves 4

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)

Preparation

Step 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.
Step 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.
Step 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.
Step 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.

TagsSalad Broccoli/Broccolini Vegetable Brussels Sprout Kale Leafy Greens Main Dinner Lunch Gluten Free Dairy Free Vegan Vegetarian Easy Weeknight Meals Make Ahead Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

31 Ways to Make Crispy, Crunchy, Caramelized Brussels Sprouts
Okay, they're not actually baby cabbages. But they are adorable and delicious, especially when you use these brussels sprouts recipes.
79 Ways to Eat Your Greens
These great recipes make it easy to get your daily dose.
71 Hearty and Satisfying Vegetarian Main Dish Recipes
These flavor-packed meat-free meals are sure to satisfy vegetarians and carnivores alike.
71 Vegetarian Dishes That Are Packed With Protein
Made with beans, tofu, and plenty of greens, these vegetarian recipes are full of good-for-you protein.
What to Cook This Weekend: October 12–14
Getting into autumn with squash, soup, and cinnamon buns.
83 Vegetarian Dinners to Try This Fall
These easy-to-cook meat-free dinners are weeknight winners.
87 Recipes for When You Need a Reset
Indulged a little too much lately? Check out our favorite detox recipes, all of which will help you reset while staying sated.
Take It Easy This Week With 5 Simple, Springy Dinners
These quick and healthy recipes are just the thing for spring.
10 Foods You Should Always Have in Your Kitchen If You're Paleo
Following the Paleo diet is easier when you keep these things on hand.