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.
Ingredients
Bowls
- 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
Instructions
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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).
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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.
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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.
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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.
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Divide the noodles between 2 bowls. Top with soft boiled egg, scallions, and a squeeze of lemon.
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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.