Here Comes The Sun Breakfast Grain Bowl Recipes

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HERE COMES THE SUN BREAKFAST GRAIN BOWL



Here Comes the Sun Breakfast Grain Bowl image

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.

Provided by Julie Smolyansky

Yield 4 servings

Number Of Ingredients 16

2 small sweet potatoes
1 tablespoon extra virgin olive oil
1/2 cup uncooked farro, wild rice, or freekeh (whole or cracked)
1 cup water
1 tablespoon extra virgin olive oil
Maldon sea salt
1 cup chopped kale
1 tablespoon extra virgin olive oil
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
4 large brown eggs
1 tablespoon extra virgin olive oil
1 (16-ounce) can black beans, drained
1/2 cup diced Heirloom tomatoes (red, yellow, green), plus extra for garnish

Steps:

  • Preheat the oven to 450°F.
  • 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
  • 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.
  • 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.
  • 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.
  • In a bowl, whisk together the kefir, parsley, 1/2 cup olive oil, a pinch of salt, and the lemon juice. Set aside.
  • 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.
  • 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.

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