This savory breakfast bowl is filling and full of nutrition.
Cook oats according to package directions.
Toss kale with olive oil, 1/2 teaspoon lemon juice, a dash of sea salt and black pepper. Massage kale or toss and let sit for a few minutes to soften leaves a little.
Poach egg by bringing a small pot of water to a boil; reduce heat to a simmer, break egg into water and poach for 2 1/2 - 3 minutes. Use slotted spoon to remove egg from pot.
Slice avocado and sprinkle with 1/2 teaspoon lemon juice and dash of sea salt.
To serve, smear hummus along inside of serving bowl. Spoon in cooked oats. Top with avocado slices, massaged kale, and poached egg. Sprinkle with nutritional yeast, sesame seeds and a dash of Spanish smoked paprika.