Pile roasted sweet potatoes, sautéed kale, black beans, and a sunny-side egg over grains for a healthful, filling grain bowl that'll power you through the day.

　　

Ingredients

4 servings

　　

Sweet potatoes:

2 small sweet potatoes

　　1 tablespoon extra virgin olive oil

　　

Farro, wild rice, or freekeh:

1/2 cup uncooked farro, wild rice, or freekeh (whole or cracked)

　　1 cup water

　　1 tablespoon extra virgin olive oil

　　Maldon sea salt

　　

Kale:

1 cup chopped kale

　　1 tablespoon extra virgin olive oil

　　

Dressing:

1 cup organic plain whole-milk kefir

　　1 tablespoon chopped fresh flat-leaf parsley

　　1/2 cup extra virgin olive oil

　　2 tablespoons lemon juice or sherry vinegar

　　

Sunny-side up eggs:

4 large brown eggs

　　1 tablespoon extra virgin olive oil

　　

For serving:

1 (16-ounce) can black beans, drained

　　1/2 cup diced Heirloom tomatoes (red, yellow, green), plus extra for garnish

　　

For the sweet potatoes:

Step 1

Preheat the oven to 450°F.

　　

Step 2

Rub the sweet potatoes with 1 tablespoon of the olive oil, then wrap them in foil and roast until a small knife easily pierces the sweet potato, about 20 minutes. When cool enough to handle, cut them into 1/2-inch-thick slices

　　

For the farro, wild rice, or freekeh:

Step 3

In a rice cooker: Combine your chosen grain with the water, 1 tablespoon of the olive oil, and 1 pinch of the sea salt. Cook according to the rice cooker instructions.

　　

Step 4

On the stovetop: In a saucepan, combine your chosen grain with the water, 1 tablespoon the olive oil, and 1 pinch of the salt and 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.

　　

For the kale:

Step 5

While the grains and sweet potatoes are cooking: In a medium sauté pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the kale and sauté until soft, 3 to 4 minutes. (Add a small amount of water if the kale begins to stick or turn too brown.) Season with a pinch of salt and set aside.

　　

For the dressing:

Step 6

In a bowl, whisk together the kefir, parsley, 1/2 cup olive oil, a pinch of salt, and the lemon juice. Set aside.

　　

For the sunny-side up eggs:

Step 7

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

　　

To plate:

Step 8

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

　　From The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes From My Family Table and Around the World © 2018 by Julie Smolyansky. Reprinted with permission from HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.