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Epicurious

Winter Salad Hummus Bowls

4.7

(23)

Winter salad hummus bowls topped with seedy power sprinkle in two bowls.
Photo by Joseph De Leo, Food Styling by Anna Stockwell

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

Recipe information

  • Total Time

    30 minutes

  • Yield

    4 servings

Ingredients

4–6 large eggs
5 Tbsp. unseasoned rice vinegar
1 Tbsp. honey
1 Tbsp. tamari or soy sauce
½ tsp. kosher salt
¼ 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

Preparation

  1. Step 1

    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.

    Step 2

    Meanwhile, whisk vinegar, honey, tamari, kosher salt, and ¼ 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.

    Step 3

    Swoosh about ¼ 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.

TagsSaladKaleLeafy GreensVegetableBrussels SproutMainLunchDinnerVegetarianGluten FreeDairy FreeMake AheadQuickEasyWeeknight Meals30 Minutes or LessWinterEpicurious

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