Here Comes the Sun Breakfast Bowl

Ingredients for Here Comes the Sun Breakfast Bowl

• 2 small sweet potatoes

• 1 colher de sopa de azeite de oliva extra virgem

• 120ml uncooked farro, wild rice, or freekeh (whole or cracked)

• 240ml de água

• 1 colher de sopa de azeite de oliva extra virgem

• Sal marinho Maldon

• 1 cup chopped kale

• 1 colher de sopa de azeite de oliva extra virgem

• 240ml organic plain whole-milk kefir

• 1 colher de sopa de salsa fresca picada

• 1/2 cup extra virgin olive oil

• 2 tablespoons lemon juice or sherry vinegar

• 4 large brown eggs

• 1 colher de sopa de azeite de oliva extra virgem

• 1 (450g) can black beans, drained

• 80g diced Heirloom tomatoes (red, yellow, green), plus extra for garnish

Preheat the oven to 232°C.

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.