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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. 

Course Main Course
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2



  • 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


  1. 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).
  2. 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.

  3. 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.

  4. 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.

  5. Divide the noodles between 2 bowls. Top with soft boiled egg, scallions, and a squeeze of lemon.
  6. Serve and enjoy! 

Recipe Notes

*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.