Active Time

　　30 minutes

　　Total Time

　　30 minutes

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

　　

Ingredients

4 servings

　　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

　　

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.