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