1-First Step: Prepare Components Cook the quinoa according to package directions. Using vegetable or chicken stock instead of water will add extra flavor to your hummus breakfast bowls. While the quinoa is cooking, heat 1 tablespoon avocado or olive oil in a skillet over medium-high heat. Add the asparagus and sauté for 4-5 minutes until tender-crisp. Just eying those vibrant green spears makes me hungry! Set aside. (Pro tip: if you have leftover roasted or sautéed vegetables from dinner, feel free to use those instead to save time.)

2-Second Step: Cook Eggs Prepare your eggs as preferred. For soft-boiled eggs, simmer them for 6-7 minutes, then transfer to ice water. For scrambled eggs, whisk them in a bowl and cook in a non-stick pan over medium heat, stirring constantly until just set. For extra creamy scrambled eggs, stir in 1-3 tablespoons plain Greek yogurt just before they finish cooking. Season with salt and pepper to taste. This Greek yogurt trick has seriously changed my egg game they turn out so velvety smooth!

3-Third Step: Make the Lemon Vinaigrette (If Using) In a small bowl, whisk together 2 tablespoons avocado oil, 2 tablespoons freshly-squeezed lemon juice, 2 teaspoons Dijon mustard, and 1 minced garlic clove. Season with salt and freshly-cracked black pepper to taste. The aroma of this dressing alone will make your kitchen smell amazing! If you’re in a super hurry, you can skip this step and rely on the hummus for flavor, but this vinaigrette really takes the hummus and veggie breakfast bowls to the next level.

4-Fourth Step: Assemble the Kale Salad Base In a large bowl, combine the shredded kale and lemon vinaigrette (if using). Now here’s my favorite part massage the dressing into the kale! Use your hands to gently rub the dressing into the leaves for 2-3 minutes until they soften and turn a darker green. Don’t skip this step it completely transforms the kale from tough and bitter to tender and delicious!

Add the cooked asparagus, thinly sliced Brussels sprouts (I use a food processor or knife for perfect, uniform slices), and cooked quinoa to the massaged kale. Toss everything together until well combined. At this point, you can also add any alternative veggies you’re using, like chopped Roma tomatoes, Persian cucumber, radishes, or fresh herbs.

5-Final Step: Assemble Bowls and Serve Time for the fun part assembly! Smear 2 tablespoons of hummus on one side of each bowl, creating a beautiful creamy base. Divide the kale salad mixture evenly among 4 bowls. Artfully arrange sliced avocado, cooked eggs (I place soft-boiled eggs on top and gently cut them in half right before serving so the yolk runs into the bowl), and your chosen garnishes.

The garnishes are where you can really personalize your hummus breakfast bowls. I love adding a sprinkle of sunflower seeds and toasted sesame seeds for crunch, a pinch of crushed red pepper flakes for heat, a dusting of za’atar for earthiness, and a drizzle of sriracha for a tangy kick. The colors and textures will make your breakfast look as amazing as it tastes! Serve immediately while everything is at its freshest.