When I’m not in the mood to cook, pasta is always my go-to, but sometimes I want to branch out from the traditional tomato sauce pasta (even though I probably could eat it every day, I mean- I am Italian!). Often times I open my fridge, see what produce I impulsively bought at the grocery store because let’s face it, I can’t help myself when I see fresh produce, and dream up a recipe that feeds my need to have a quick + healthy meal while also using up that produce before it goes bad. So last night I had some brussels sprouts and kale in my fridge on the brink of spoilage and I decided to throw this meal together.
I’ll admit that sometimes my little concoctions don’t pan out the way I envisioned them, but this Kale + Brussels Miso Mustard Noodle Bowls delivered! Now I know you might be thinking, mustard?! What the… I happen to love mustard. So anything with mustard is a win for me, but even my non-mustard loving hubby enjoyed these bowls (much to my surprise)!
The sauce only requires three ingredients, and the whole Kale + Brussels Miso Mustard Noodle Bowl recipe only requires six (not including water, salt, pepper, and olive oil). Talk about a simple recipe! As always, this recipe is gluten-free and vegan and loaded with flavor. I hope you enjoy this recipe and if you try it, please comment below and tag me on Instagram! I love seeing your re-creations! Until next time…
Annie’s Natural Organic Mustard 3 Pack (Honey, Dijon and Horseradish)
Annie's Natural Horseradish Mustard: The bite of horseradish perfectly joined with garlic creates a mustard with character. This mustard has a strong but not overpowering flavor, and great stone-ground texture.
Annie's Natural Dijon Mustard: French country flavor and tangy gourmet taste mustard fans love with a zesty, sharp bite and distinct stone ground texture.
Annie's Natural Honey Mustard: Spicy brown mustard sweetened by honey with a touch of cinnamon
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
- 1.5 tbsp miso paste (I used red miso)
- 1/4 cup tahini
- 1 tbsp dijon mustard
- 1/2 cup water
Preheat your oven to 375 degrees
Boil water according to noodle package directions
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
**** NOTE: be careful not to overcook- or they will become mushy
While your brussels sprouts are roasting, wash your kale and tear the leaves from the stems
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
** NOTE: be careful not to overcook- the leaves will become mushy
Add the noodles to the boiling water and cook according to package directions
In your food processor or blender, blend the miso paste, tahini, mustard, and water until smooth
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
Toss the noodles, kale and sauce to combine well and coat all the noodles
Serve your noodles in bowls and then top with the brussels sprouts