Spring Greens Power Bowl


Gabrielle Terzano

Latest posts by Gabrielle Terzano (see all)

It’s finally getting warmer out, which means that spring vegetables are in season! Asparagus is one vegetable that always reminds me of spring. I also used Kale Pesto hummus in this dish because pesto is something that reminds me of the warm weather! Asparagus and kale pesto hummus paired with kale, avocado, and a poached egg make this bowl SUPER nutritious and will help you power through your day!

Recipe:

  • 2 cups thinly chopped kale (stems removed), massaged with coconut oil
  • 1/3 avocado, thinly sliced
  • ¼ cup kale microgreens
  • 7-10 spears roasted asparagus (coated in olive oil, salt & pepper and roasted at 350 degrees for 15-20 minutes)
  • 2 Tablespoons hummus, I used Hope Foods Kale Pesto flavor
  • 1 poached egg
  • chopped basil, garnish

Instructions:

  • Poach your egg! Heat a small saucepan with simmering water.
  • Add 1 Tablespoon of vinegar to your water.
  • Use a spoon to make a “whirl pool” and carefully drop your egg into the simmering water.
  • Simmer for 3-4 minutes and remove egg from water.
  • Put all other ingredients into a bowl and top with your poached egg.
  • Garnish with basil and black pepper.

ENJOY!

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