- 2 small sweet potatoes
- 1/2 cup plus 4 Tbsp extra-virgin olive oil, divided
Farro, Wild Rice, or Freekeh
- 1/2 cup uncooked farro, wild rice, or freekeh (whole or cracked)
- 1 cup water
- Sea salt
- 1 cup chopped kale
- 1 cup organic plain whole-milk kefir
- 1 Tbsp chopped fresh flat-leaf parsley
- 2 Tbsp lemon juice or sherry vinegar
Sunny-Side Up Eggs
- 4 large brown egg
- 1 (16 oz) can black beans, drained
- 1/2 cup diced Heirloom tomatoes (red, yellow, green), plus extra for garnish
For Sweet Potatoes
- Preheat oven to 450°.
- Rub sweet potatoes with 1 tablespoon of the oil. Roast until a small knife easily pierces them, about 20 minutes.
- When cool enough to handle, cut them into 1/2-inch-thick slices.
For Farro, Wild Rice, or Freekeh
- In a saucepan, combine your chosen grain (farro, wild rice, or freekeh) with the 1 cup water, 1 table-spoon of the oil, and a pinch of salt. Bring to a soft boil.
- Reduce to a simmer, cover, and cook over low heat until done, about 45 minutes for farro, wild rice, and whole freekeh; 20 minutes for cracked freekeh.
- While grains and sweet potatoes are cooking, heat 1 tablespoon of the oil over medium-high heat in a medium sauté pan. Add kale and sauté until soft, 3 to 4 minutes. (Add a small amount of water if kale begins to stick or turn too brown.)
- Season with a pinch of salt and set aside.
- In a bowl, whisk together kefir, parsley, 1/2 cup of the oil, pinch of salt, and lemon juice. Set aside.
For Sunny-Side Up Eggs
- In same pan as kale, cook eggs in remaining tablespoon of oil to sunny-side up perfection, seasoning with salt toward the end.
- Place sautéed kale in a wide, deep bowl. Sprinkle with beans, cooked grains, tomatoes, and sweet potato.
- Drizzle with dressing and slide eggs on top before enjoying.