Preheat the oven to 375°F.
Cook the freekeh according to the package directions. Season with salt and pepper.
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.
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.
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.
Reduce the oven to 350°F.
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.
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.
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.