Egg, broccolini, kale and brussels sprouts bowl

This delicious bowl provides the protein needed to help your body build and repair muscle.

Ingredients

4 large eggs
5 tablespoon avocado oil, divided
8 ounces broccolini, trimmed and roughly chopped
8 cups kale, torn without stems or ribs (about 1/2 bunch)
8 ounces fresh Brussels sprouts, trimmed and thinly sliced, lengthwise
2 medium shallots, peeled and diced
2 cloves garlic, minced
1 15-ounce can light kidney beans, drained
2 tablespoons apple cider vinegar
1 tablespoon spicy brown mustard
¼ teaspoon fresh ground black pepper
½ cup unsalted roasted sunflower seeds
¼ teaspoon crushed red pepper flakes

Directions

1. Preheat oven to 450 degrees.
2. Place eggs in a small pan and cover with water. Place on stove top on high, bring to a boil, 5 to 7 minutes. Allow to boil for 7 minutes. Remove from heat and drain water. Add ice cubes and cover with water. Allow to cool.
3. In the meantime, in a large bowl combine 2 tablespoons oil, broccolini, kale and Brussels sprouts. Toss to coat. Place on baking sheet. Place in oven and cook for 6 to 8 minutes until crisp-tender. Remove from oven to cool.
4. While the greens cool, heat the remaining oil in a large skillet over medium-high heat. Add the shallot, cook for 1 to 2 minutes. Add the garlic, cook for 1 minute. Add the drained beans and heat through, 3 to 5 minutes. Remove from heat.
5. Add greens to skillet. Add vinegar, mustard, black pepper, sunflower seeds and pepper flakes and thoroughly combine all ingredients.
6. Place about 2 1/2 cups of greens in each bowl and top with 2 egg halves.|

Makes 4 servings

* Option not included in nutrition facts

Carb choices per serving: 2

Recipe contains: Egg

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