1
Preheat the oven to 375°F.
2
Cook the freekeh according to the package directions. Season with salt and pepper.
3
In a medium saucepan, bring the black lentils, water, bay leaf, and salt to a boil. Reduce heat to a simmer and cook for 25-30 minutes until the lentils are tender. Drain.
4
To make the onions, heat the oil on medium high in a small skillet. Add the onions and garlic and sauté for about 2 minutes. Then add the curry powder and sauté for another minute. Stir the curried onions into the lentils.
5
Meanwhile, prepare the yams and cauliflower. Toss the yams in the oil, salt, and pepper on a baking sheet. On a separate baking sheet, toss the cauliflower with the oil, sambal, salt, and pepper. Roast for 15 minutes, or just until tender and the cauliflower is golden.
6
Reduce the oven to 350°F.
7
Toast the sunflower seeds and pine nuts by mixing them with the salt on a baking sheet and toasting in the oven for about 5 minutes.
8
Prepare the miso dressing by whisking the sugar and vinegar until fully dissolved. Whisk in the remaining ingredients until smooth. Adjust the seasoning with salt and pepper.
9
To plate, divide the freekeh between bowls. Top with curried lentils, roasted purple yams, and sambal cauliflower. Garnish with pine nuts, sunflower seeds, and mizuna. Serve with a side of miso dressing.