Sweet potato noodles, sautéed kale, and soft boiled egg drizzled with a tahini miso dressing: it’s a delicious blend of asian and Mediterranean flavors in one flavor packed bowl.
As promised, here is my second miso inspired meal. I wanted to make sure you were able to use that delicious sweet and nutty miso in more than one way!
I created these delicious, easy to prepare kale and sweet potato bowls. They combine two of my favorite cuisines: Mediterranean and asian flavors.
The Mediterranean flavors come from the tahini and lemon. The asian influence comes from the miso, rice wine vinegar, and soy sauce. It’s an unlikely pairing that surprisingly works beautifully together.
This meal kind of came together on a whim. It was a Sunday night, I had just been to the farmer’s market so had plenty of veggies, but didn’t feel like going to the store to pick up anything extra. After looking around my fridge and just throwing things together, this bowl was born.
It was a happy accident that has become one of my favorite meals!
Let’s get to cooking.
One of my favorite ways to healthify a dish is by using vegetables for noodles. Firm vegetables, like zucchini, beets, squash, and sweet potatoes, work very well as noodles. I actually prefer them to a regular noodle as they add extra flavor that regular noodles don’t.
Sweet potato noodles are one of my favorites. Because they have a starchy, firmer texture (even more so than squash and zucchini), they mimic the texture of a noodle almost identically and stand up to sauce.
I have found that the trick to achieving an el dente like sweet potato noodle is to drizzle the noodles with olive oil and a dash of salt and broil for 5-10 minutes before sautéing. This gives the noodles a little char and helps soften them so they fully cook when sautéed.
I use a kitchen aid spiralizer to create my veggie noodles. Personally, I love it and it makes perfectly spiral noodles and is easy to use. It is on the more expensive side (but well worth it) and is a bit bulky so takes up some room to store. You can also use this spiralizer: more manual labor but much cheaper and works great too!
I paired the sweet potato noodles with Kale. In all honestly, I found a beautiful bundle of kale at the Farmer’s Market sitting in my fridge waiting to be used, so that’s why I decided to add it to this bowl. You could use another hearty green you have on hand or really any veggies you love. The beauty of bowl type meals is they are customizable to your liking.
Kale worked very well in this dish. Kale is a heartier green so can stand up to being sautéed and also holds up well to a thick sauce like the one used in this dish. It soaks up all the deliciousness while still providing crunch and texture.
And let’s talk about this sauce. Because it is soooo good. It combines tahini, miso, soy, rice wine vinegar, lemon juice, and honey. This sauce has a lot of depth of flavor. The tahini provides a nutty bitter bite the pairs well with the sweet nutty flavor of the miso. The honey helps sweeten it up to tame the bitterness of the tahini. The lemon and rice wine vinegar help brighten it up and bring acidity. And the soy adds the umami that makes the sauce rich and delicious.
Finally, I added a soft boiled egg. If you watch my Insta stories (check out my Insta here), you know that I’m slightly obsessed with a runny egg. I think it adds a little more substance to vegetarian dishes (but can be omitted if you are vegan). Plus, I always have eggs in the fridge. And come on, who doesn’t love a good, rich, runny egg yolk. It takes any dish to the next level. And is totally Insta story worthy!
Finally, its time to assemble. To a bowl, add the sweet potato noodles and kale and drizzle with the sauce. Top with the soft boiled egg, sesame seeds, and scallions. Now enjoy!
I know….it’s super tasty!
Who would have thought that asian and Mediterranean flavors would work so well?!?
They come together to create a sensational dish.
I hope this dish and my honey miso Brussels convince you try miso. It’s wonderful, versatile ingredient that helps add so much flavor to dishes!
This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I only include links or make recommendations on products or services that I personally love and use. Thank you for keeping Danilicious in the kitchen creating new healthy dishes!
Sweet Potato Noodle and Kale Bowls
Sweet potato noodles, sautéed kale, and soft boiled egg drizzled with a tahini miso dressing: it's a delicious blend of asian and Mediterranean flavors in one flavor packed bowl.
- 2 small sweet potatoes spiralized
- 2 cups kale
- 2 gloves garlic minced
- 2 eggs soft-boiled*
- 2 scallions sliced
- 2 lemon wedges for garnish
Tahini Miso Dressing
- 1/4 cup tahini
- Juice of half a lemon
- 1 1/2 tablespoons miso
- 1 tablespoon soy
- 1 tablespoon rice wine vinegar
- Pinch of salt
- 1/2 teaspoon ginger
- 2-3 tablespoons water
To make the dressing, whisk together all of the ingredients, except water. It should produce a thick sauce. Add water, a tablespoon at a time, until the dressing is smooth and pourable (may not need all the water).
Set oven to broil. Toss spiralized noodles with a little olive oil and salt and add to a sheet pan. Broil for 5-10 minutes, until noodles soften and start to char slightly.
In a skillet, heat about a tablespoon of olive oil. Add garlic and sauté for about 30 seconds. Add kale and cook until it is wilted and crisp, about 6-8 minutes. Remove from pan and set aside.
Heat a little more oil to the pan and toss in broiled sweet potato noodles. Cook for another 2 minutes. Add back in the kale and desired amount of sauce and toss until everything is coated.
Divide the noodles between 2 bowls. Top with soft boiled egg, scallions, and a squeeze of lemon.
Serve and enjoy!
*To soft boil an egg, add the eggs and a general amount of salt, and fill the pan with cold water (enough to cover the eggs). Bring the water to a rolling boil. Remove pan from heat and cover for 4 1/2 minutes. Immediately, add the eggs to a ice bath (which stops the cooking process). Also, I recommend peeling quickly after the eggs are in the ice bath as it is easier to remove the shells.