Kale & Brussels Miso Mustard Noodle Bowls






  • 1 pkg rice pasta (I used Lotus Foods)
  • 1 pkg fresh Brussels sprouts
  • 1 large bunch kale
  • olive oil
  • salt
  • pepper
  • 1.5 tbsp miso paste (I used red miso)
  • 1/4 cup tahini
  • 1 tbsp dijon mustard
  • 1/2 cup water


  1. Preheat your oven to 375 degrees
  2. Boil water according to noodle package directions
  3. Cut the ends off your brussels sprouts, wash, and add to a baking sheet. Drizzle generously with olive oil and sprinkle with salt + pepper. Roast in the oven for about 15-20 minutes, tossing occasionally
  4. **** NOTE: be careful not to overcook- or they will become mushy
  5. While your brussels sprouts are roasting, wash your kale and tear the leaves from the stems
  6. Add the kale to a large skillet, drizzle with olive oil and sautee for about 10 minutes or until the leaves become soft and start to wilt
  7. ** NOTE: be careful not to overcook- the leaves will become mushy
  8. Add the noodles to the boiling water and cook according to package directions
  9. In your food processor or blender, blend the miso paste, tahini, mustard, and water until smooth
  10. Once the kale and noodles are done, you will drain your noodles and add them to the skillet with the kale, then add the sauce
  11. Toss the noodles, kale and sauce to combine well and coat all the noodles
  12. Serve your noodles in bowls and then top with the brussels sprouts



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