Thank you, Bon Apetit for this recipe! While browsing a recent edition, I found a recipe entitled, “Brassicas Bowl” in their reader write-in section. This is where readers request a recipe for something they’ve eaten in a restaurant that they can’t stop thinking about. In this case, it was the Brassicas Bowl at Two Hands restaurant in NYC. I realized last night that I had all the required ingredients so I decided to give it a try as it sounded delicious.


Of course, I added a few of my own additions, but feel free to follow along as-is. This bowl is light, refreshing, completely filling and reminded me of the perfect mix of summer and winter with my additions. It’s veggie-friendly and super healthy. I could have eaten a few of these!

Ingredients for Brassicas Bowl (serves 4):

  • 4 large eggs
  • 1 bunch broccolini, trimmed (I used broccoli instead which worked just fine)
  • 5 tbsp. olive oil, divided
  • Kosher salt
  • 1 small shallot, finely chopped
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. whole grain mustard
  • 1/2 bunch curly kale, ribs and stems removed, leaves torn (about 8 cups or more)
  • 8 oz. brussels sprouts, trimmed, finely sliced lengthwise
  • Freshly ground black pepper
  • 1/2 cup unsalted, roasted sunflower seeds, divided (I used walnuts)
  • 1/2 cup hummus
  • 1 avocado, quartered lengthwise (I sliced mine)
  • 2 tbsp. finely chopped chives
  • 1 tbsp. toasted sesame seeds
  • Feta, for sprinkling (an addition I added)

Ingredients & Directions for Tomato Salad I served on the side (the summer element):

  • 10-15 campari tomatoes, sliced in half and then in half again
  • 1/4 cup basil chopped finely
  • salt
  • olive oil (as much as you like)
  • Simply combine everything, give it a stir and let it sit while you make the rest of the Brassicas bowl!

For the Brassicas bowl….preheat oven to 425.

Cook eggs in a large saucepan of boiling water for seven minutes. Drain; transfer to a bowl of ice water and let cool.

Toss broccolini or broccoli with a tablespoon of olive oil and salt. Roast, turning occasionally until it gets some crispy bits (about 8-10 minutes). Let cool then coarsely chop. I left some of my broccoli un-chopped as I actually like the stalks.

While broccolini is cooling, assemble vinaigrette. Whisk shallot, vinegar, mustard, salt and remaining oil in bowl until emulsified. Note: I added some honey here to balance out the tang.

Add the kale and brussels sprouts and toss to coat. With your fingers, gently massage the kale and brussels sprouts in the vinaigrette (much like how you would knead bread) for about 2-4 minutes. It will make everything nice and soft and break it down a bit. Add roasted broccolini and whatever seeds or nuts you decide to go with. As noted, I added feta at this point and walnuts. Toss again.

Time to get out some bowls and assemble. Swipe some hummus along the inside of each bowl with a spoon. Divide the salad among the bowls and place on top or to the side of the hummus. Add avocado wedge and two egg halfs (or sliced eggs) to the top of the salad mixture. Top with chives, sesame seeds and remaining sunflower seeds. Add the tomato/basil salad mixture to the side and dive in.


This is so delicious on a cold winter day and reminded me that the flavors of summer are coming! Just make sure you pick up some good quality tomatoes at the store for this recipe and you’ll be all set. Enjoy and happy, healthy eating!



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