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1
Preheat the oven to 450u00b0F.
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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
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3
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.
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4
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.
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5
In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the kale and saute 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.
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6
In a bowl, whisk together the kefir, parsley, 1/2 cup olive oil, a pinch of salt, and the lemon juice. Set aside.
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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.
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8
Place the sauteed 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.
