Popular Conditions & Diets
Ingredients
17
Serves
4
Recipe by Julia Gibson
Ingredients
17
Serves
4
Dinner
Vegetarian
1 large
Sweet Potato
washed and sliced into 1-inch pieces
6 cups
Broccoli
(2 large heads)
4
Large Eggs
1/2 tsp
Kosher Salt
or to taste
1/4 tsp
Black Pepper
or to taste
1/4 cup
Sauerkraut
1 package
Spring Mix
1 can
Chickpeas
rinsed and drained
1/2 cup
Parsley
1/2 cup
Fresh Dill
1/2 cup
Fresh Basil
1/2 cup
Cilantro
1
Lemon
juiced
3 Tbsp
Extra-Virgin Olive Oil
1/2 cup
Tahini
1 large
Garlic Clove
1/4 tsp
Cumin
1
Make Hummus: Add the chickpeas, herbs, garlic, salt, cumin, tahini and lemon juice to a food processor and blend until smooth and combined. With the food processor running, slowly stream in the olive oil. Taste and season with pepper and salt. Transfer to an airtight container and store in the fridge until ready to use.
2
Fill a medium saucepan with water until a few inches from the top, then bring to a boil over high heat. Once the water is boiling, gently drop in the eggs using a spoon and set a timer for 7 minutes.
3
Meanwhile, in a large pot with a steamer insert or basket, steam the sweet potato and broccoli until fork tender, about 7 minutes.
4
Once the timer for the eggs goes off, immediately remove them from the heat, drain the hot water, and transfer the eggs to an ice bath to stop cooking. Then peel and slice in half.
5
Plate: Add a large handful of leafy greens to 4 bowls, and top with sweet potatoes, broccoli, an egg each, sauerkraut and a big spoonful of hummus.
6
Substitutions: Can use any amount of different herbs in the hummus, or even just use one herb. Can use any leafy green, like spinach, baby kale, or mixed spring greens. Can sub broccoli for cauliflower, broccolini, brussels sprouts, or another hearty vegetable Can sub sweet potato for squash or any root vegetable Use your favourite sauerkraut, or omit it all together Add a drizzle of tahini, olive oil and lemon juice to the greens Can sub pan fried tofu, tempeh or beans to make it vegan
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
