Happy Monday, friends! Is anyone else feeling the February doldrums just a tad as these chilly weeks just seem to stretch onnnnnn? Well you’re in luck, ’cause we’re starting the week with a bursting-with-nutrients lunchtime bowl that’s gonna fuel you up and give you off-the-charts energy for the week ahead.
“Bowls” are definitely having a moment, and you may be asking yourself the question, “What makes a bowl different than a salad?” Well, that makes two of us, and the answer is that I have absolutely no idea. All I know is that when I pack the ingredients for a healthy lunchtime bowl in my work bag, I immediately feel like I should be following it up with a Kundalini yoga class. We’re talking major wellness vibes, y’all.
For me, the perfect bowl is one that incorporates three elements: fiber, protein, and fat (shout-out to my girl Kelly LeVeque for this! You can learn more from her about this principle right here.) This one checks all the boxes with fiber-rich kale, broccolini, and hummus, protein-packed eggs and sunflower seeds, and of course our favorite source of fat, avocados.
This bowl has a story. A couple years ago, I stumbled into the teeny Two Hands coffee shop on Mott St. in New York, and immediately fell in love with the
hot Australian guys behind the counter healthy/indulgent mix of açai bowls, fancy avo toast, and stellar lattés. Soon after, they opened their larger restaurant in Tribeca, and it immediately because my first stop on every New York trip; my plane lands, and my Pavlovian cravings for their Banana Bread with Espresso Mascarpone kick in.
The one thing I always order is the Brassicas Bowl with charred broccolini, brussels sprouts, kale, hummus, soft-boiled egg, avocado, and seeds. As you can see, today’s bowl takes a lot of inspiration from that one. As in, it’s exactly the same, except that the Two Hands guys didn’t give me their recipe so I kinda feel like I riffed off theirs. Right?
That said, if the
incredibly good looking Aussies proprietors behind Two Hands want to get together to compare recipe notes over two glasses of Shiraz, I’d be down.
In the meantime, I’ll be making this bowl at least every week as I wait for spring to arrive, cause y’all: it’s almost swimsuit season! (insert party emoji here.) Keep scrolling for the recipe.
- 2 eggs
- 1/2 bunch kale, thinly sliced
- 1 cup shredded brussels sprouts
- 1 bunch of broccolini (or broccoli works, too) cut into long thin strips
- 1/4 cup sunflower seeds
- 1 avocado
- extra-virgin olive oil
- flaky salt and freshly ground black pepper (or I love to use Aleppo pepper!)
- 2 tablespoons sesame seeds
for the vinaigrette:
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 3 tablespoons extra-virgin olive oil
- 1 small clove garlic, minced
- kosher salt & freshly ground black pepper
- Drop the eggs into boiling water, and let gently boil for 6 1/2 minutes. Remove with a slotted spoon and plunge into a bowl of ice water. When completely cool, peel eggs and set aside.
- Meanwhile, whisk together ingredients for vinaigrette in a small bowl or shake up in a jar.
- In a large bowl, combine shredded kale and brussels sprouts. Pour on half of vinaigrette, and use hands to massage the kale for about 1 minute, until it starts to soften and get glossy and tender.
- Heat a teaspoon of olive oil in a small skillet over medium-high. Add broccoli, and sauté, tossing around frequently, for about 3 minutes just until broccolini is tender. While it's still warm, add to the kale mixture, along with half of the sunflower seeds. Toss well to combine.
- In two shallow bowls, use a spoon to add a generous shmear of hummus on the side of each bowl. Pile the salad up next to the hummus. Slice the eggs in half lengthwise and place on top of salad. Halve the avocado, and tuck a half into each salad.
- Drizzle remaining vinaigrette over salads, and sprinkle with sunflower and sesame seeds. Season with flaky salt and pepper, and if needed, another drizzle of olive oil. Eat!