Preheat oven to 375°F with a rack in the center.

Peel the sweet potatoes and cut into ½-inch dice.

Place on a sheet pan and toss with the olive oil, 1 teaspoon of the salt, and ¼ teaspoon of the pepper until all is evenly coated and glimmering with oil.

Roast until lightly crisp on the outside and tender on the inside, about 30 minutes.

Meanwhile, place freekeh in a small pot along with three cups water, ¾ teaspoon salt, and remaining ¼ teaspoon pepper.

Bring to a boil, then reduce heat and simmer, covered, for 20 minutes, or until tender to your liking. Like many grains, freekeh is at its best when it's tender but still retains a bit of a toothsome bite.

Remove from heat and let rest for five minutes. Drain any remaining water.

In a separate small pot, place lentils, herbs de Provence, and remaining ¾ teaspoon salt. Cover with water by an inch.

Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain remaining water.

Strip kale from stems and break leaves into bite-sized pieces. Toss well with ¼ cup of the dressing.

Place some kale salad into each serving bowl. Nestle in some sweet potatoes, freekeh, and lentils. Drizzle with extra dressing and sprinkle with nutritional yeast before serving.