Step 1

Heat olive oil and garlic in a skillet on medium/high heat. Then, add in diced onion and sauté until translucent. Add in the rest of the ingredients and let simmer for about 5 minutes, stirring often.

Step 2

Wash and debone kale. Then, remove all moisture by patting dry with paper towel. Heat 2 tablespoons of olive oil in a skillet to medium/high heat. Add in kale and sauté for 2-3 minutes or until kale is slightly wilted. Season with garlic powder, salt, and pepper.

Step 3

Generously spray a skillet with olive oil cooking spray. Turn to medium/high heat. Crack egg onto skillet and let cook for 1-2 minutes or until the egg white begins to turn solid. Cover and continue cooking until the egg is no longer runny. Season with salt and pepper.

Step 4

Bring brown rice and water to a rolling boil. Turn heat to low, cover, and let simmer for 30-40 minutes or until the water has absorbed and the rice is fluffy.

Step 5

Add all of the ingredients into a small bowl and whisk to combine. Add water as needed to thin the dressing out.

Step 6

Portion out each section of your breakfast bowl into 4 separate bowls or meal prep containers. Top with the hummus dressing and your favorite toppings such as seeds, hot sauce, or red pepper flakes.