Genevieve | @beesandbubbles

Bees and Bubbles is a cabinet of curiosities dedicated to living stylishly, digging in the garden, enjoying good food, and being inspired in the everyday ♥

Avocado, Hummus and Brassicas Bowl

Avocado, Hummus and Brassicas Bowl

This bowl of vegetarian goodness has been popping up everywhere on my Instagram feed, and I had to know how to make it. I discovered it was the 'Brassicas Bowl' from Two Hands NYC, beautifully presented with a swipe of hummus on the plate. While I'm not a vegetarian myself, I do make a concerted effort to consume meat minimally and base the majority of my cooking around legumes and leafy greens, for both health and environmental reasons, and this bowl completely satiates. Here's how I adapted their recipe:

Avocado, Hummus and Brassicas Bowl

Adapted from Two Hands NYC recipe

Ingredients

  • 4 large eggs

  • 4 tablespoons olive oil

  • Kosher salt

  • Shallot, finely chopped

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon whole grain mustard (I love Maille, linked below)

  • 1/2 bunch Lacinato kale (I planted this variety in my fall garden, and it is still going strong despite a couple of frosty nights so far, seeds linked below)

  • 8 ounces Brussels sprouts, trimmed and thinly sliced

  • Freshly ground black pepper

  • 1/2 cup hummus

  • 1 avocado, quartered lengthwise

  • 2 tablespoons chopped chives

  • 1 tablespoon pepitas, lightly toasted in a sautée pan

  • Crushed red pepper flakes and paprika for serving

Recipe

1. Soft boil eggs (add eggs to boiling water and cook 7 minutes, whites will be set and yolks will be runny). Drain and add eggs to ice water to stop cooking. Peel eggs and cut in half; set aside. 

2. Whisk shallot, vinegar, mustard, and olive oil in a large bowl until emulsified. Season with salt. Add the kale and Brussels sprouts to the bowl and toss in the dressing. Season with salt and pepper. Massage the kale until slightly softened, about 5 minutes.

3. Swipe some hummus along the inside of your serving dish with a spoon. This recipe makes four servings, so add a quarter of the greens to each dish, or store the remainder in an airtight container for later (since the kale and brussels sprouts are brassicas, they are very sturdy and hold up well in the fridge, unlike mixed greens would once you add dressing). Add an avocado wedge and two reserved egg halves to each. Top with chives, pepitas, and sprinkle with red pepper flakes and paprika.

Avocado, Hummus and Brassicas Bowl | @beesandbubbles

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