Hummus and Veggies Breakfast Bowl

Bahan-bahan (4 porsi)

• 1 tablespoon avocado oil or olive oil
• 1 pound asparagus¹, cut into bite-sized pieces (with ends trimmed and discarded)
• 3 cups shredded kale leaves
• 1 batch lemony dressing (see recipe below)
• 3 cups shredded (uncooked) Brussels sprouts²
• 1 ½ cups cooked quinoa³
• ½ cup hummus
• 1 avocado, peeled, pitted and thinly-sliced
• 4 eggs, cooked however you’d like (I soft-boiled mine)
• garnishes: sunflower seeds (or sliced almonds), toasted sesame seeds, crushed red pepper
• 2 tablespoons avocado oil or olive oil
• 2 tablespoons freshly-squeezed lemon juice
• 2 teaspoons Dijon mustard
• 1 g arlic clove, minced
• salt and freshly-cracked black pepper