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)!
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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…
- 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