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Kale, Sweet Potato and Freekeh Breakfast Superfood Bowl

Kale, Sweet Potato and Freekeh Breakfast Superfood Bowl
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Prep Time: 20 min Serves: 4
Cooking Time: 15 min Yield: 2 bowls
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Linguistically, “freekeh” is such a fun word! Culinarily, it’s a rather earthy grain. Freekeh is basically young wheat that’s roasted, ultimately providing an intriguing smoky flavor. It’s a significant source of fiber and protein (about 6 grams of each per serving), and it’s good for the gut.



1. In a large saucepan, add freekeh, sweet potato, broth, and 1/2 teaspoon salt. Bring to a boil over high.
2. Cover, reduce heat to low, and simmer until done, about 20 minutes.
3. Stir in scallions. Then top with kale, hot pepper flakes, and 1/8 teaspoon salt; cover. Remove from heat and let stand covered for at least 5 minutes to allow kale to wilt.
4. Meanwhile, in a liquid measuring cup, whisk together lemon juice, 2 tablespoons oil, and remaining 1/8 teaspoon salt. Set aside.
5. Peel and slice avocado. Set aside.
6. While kale is wilting, heat remaining 1/2 tablespoon oil in a large stick-resistant skillet over medium-high. Fry eggs until desired doneness.
7. Arrange among two bowls the kale and cooked freekeh-sweet potato mixture. Top with the eggs. Adjust seasoning.
8. Drizzle with the lemon vinaigrette, and serve.

PC: Jackie Newgent


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