Here Comes the Sun Breakfast Bowl

By Julie Smolyansky
Top view of breakfast bowl ready to enjoy.
Photo by Jennifer Davick
Prep Time
75 minutes
Number of Servings
Serves 4
Recipe Source
The Kefir Cookbook by Julie Smolyansky ($32.99, HarperOne, 2018)
Ingredients

  • Sweet Potatoes

    • 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

  • Kale

    • 1 cup chopped kale

  • Dressing

    • 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

  • To Serve

    • 1 (16 oz) can black beans, drained
    • 1⁄2 cup diced Heirloom tomatoes (red, yellow, green), plus extra for garnish
Directions

  1. 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.

  2. 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.

  3. 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.

  4. Dressing

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

  5. 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.

  6. 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.
Nutrition Info
851 Calories, 36 g Protein, 103 g Carbohydrates, 22 g Fiber, 35 g Total fat (7 g sat), 720 mg Sodium, ★★★★★ Vitamin A, B1 (thiamine), B6, K, Folate, Magnesium, Phosphorus, Zinc, ★★★★  Vitamin B2 (riboflavin), Iron, Potassium, ★★★  Vitamin E, ★★  Vitamin B3 (niacin), B12, Calcium, ★  Vitamin C
Contributor

Julie Smolyansky

Julie Smolyansky became the youngest female CEO of a publicly held firm at 27 when she took over Lifeway Foods in 2002. Founded by her refugee father, the company grew from $12 million in revenue to over $185 million in 2024 under her leadership.

For over 35 years, Julie, a certified rape crisis counselor, has worked to end domestic violence and sexual assault. She produced the Emmy-winning, Oscar-nominated documentary The Hunting Ground and joined 49 survivors at the 2016 Oscars during Lady Gaga’s performance of Til It Happens to You, a song written for the film.

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Tags
breakfast
vegan
bowls
eggs
sweet potatoes