Here Comes the Sun Breakfast Bowl

For Sweet Potatoes

1. Preheat oven to 450°.
2. Rub sweet potatoes with 1 tablespoon of the oil. Roast until a small knife easily pierces them, about 20 minutes.
3. When cool enough to handle, cut them into ¹⁄₂-inch-thick slices.

For Farro, Wild Rice, or Freekeh

1. 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.
2. 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.

For Kale

1. 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.)
2. Season with a pinch of salt and set aside.

For Dressing

1. 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

1. In same pan as kale, cook eggs in remaining tablespoon of oil to sunny-side up perfection, seasoning with salt toward the end.

To Plate

1. Place sautéed kale in a wide, deep bowl. Sprinkle with beans, cooked grains, tomatoes, and sweet potato.
2. Drizzle with dressing and slide eggs on top before enjoying.