Here comes the sun breakfast bowl recipe for a bright morning

Ingredients for Here comes the sun breakfast bowl

• 2 small sweet potatoes

• 15 ml extra virgin olive oil

• 100 g uncooked farro, wild rice, or freekeh (whole or cracked)

• 240 ml water

• 15 ml extra virgin olive oil

• Maldon sea salt

• 100 g chopped kale

• 15 ml extra virgin olive oil

• 240 ml organic plain full-fat milk kefir

• 15 ml chopped fresh flat-leaf parsley

• 120 ml extra virgin olive oil

• 30 ml lemon juice or sherry vinegar

• 4 large brown eggs

• 15 ml extra virgin olive oil

• 450 g black beans, drained

• 100 g diced heirloom tomatoes (red, yellow, green)

• plus extra for garnish

How to make Here comes the sun breakfast bowl

1. Preheat the oven to 230°C (fan 210°C).

2. Rub the sweet potatoes with 15 ml 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 1.5 cm thick slices.

3. For the rice cooker: Combine your chosen grain with water, 15 ml of the olive oil, and a pinch of sea salt. Cook according to the rice cooker instructions.

4. For the stovetop: In a saucepan, combine your chosen grain with water, 15 ml of the olive oil, and a pinch of salt. Bring to a gentle boil, then reduce to a simmer, cover, and cook over low heat until done — approximately 45 minutes for farro, wild rice, and whole freekeh; 20 minutes for cracked freekeh.

5. While the grains and sweet potatoes are cooking, heat 15 ml of the olive oil in a medium sauté pan over medium-high heat. Add the kale and sauté until soft, about 3–4 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.

6. In a bowl, whisk together the kefir, parsley, 120 ml of olive oil, a pinch of salt, and the lemon juice. Set aside.

7. In the same pan as the kale, add the remaining 15 ml of olive oil and cook the eggs until sunny-side up, seasoning with sea salt towards the end.

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 serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.