Kale, Sweet Potato, White Bean, Avocado, and Kraut Bowl with Lime Maple-Mustard Miso Sauce

How do you like your bowls? I like mine with extra greens 😊.

This Kale, Sweet Potato, White Bean, Avocado, and Kraut Bowl with Lime Maple-Mustard Miso Sauce is basically a macro bowl minus the grains. Here I have subbed extra kale in place of grains. Feel free to modify that if you want! It is also super easy to prepare! It is perfect for meal prepping a simple lunch. To make it as easy as possible, I have used frozen sweet potato chunks. They cook in about 7 minutes without really any effort.

The Lime Maple-Mustard Miso Sauce packs umami, sweetness, tartness, and the savory seasoning of dijon mustard all in one. It is like honey mustard’s more fun and exciting cousin 😋. On its own it is strong in flavor, so a little goes a long way! This recipe makes a scant cup, and I like about 3 tbsp. on a single bowl – so that is about 5 bowls worth give or take. Feel free to adjust the ratio to make less, or use any extra in other salads or even to marinate veggies, fish, or chicken!

The bright pink tangle in the center is some homemade sauerkraut! I made it simply with salt and cabbage because it was my first kraut experience. Do not leave out the kraut! If you want a sub, I think most fermented (not pickled) things would still provide the same flavor profile. The bowl will just not be the same without it; plus – probiotics! Your friends in your gut will thank you 😉! 

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Kale, Sweet Potato, White Bean, Avocado, and Kraut Bowl with Lime Maple-Mustard Miso Sauce

Servings: 1

Time: 15 minutes

Ingredients:

• 1/2 cup of cooked white beans
• 1/2 bunch of kale (roughly 2 packed cups shredded)
• 2 green onions, chopped
• 2/3 cup of frozen sweet potato chunks
• 1/2 avocado (sliced or in chunks)
• 2 tbsp. of sauerkraut
• 3 tbsp. white miso paste
• 1 tbsp. dijon mustard
• 2 tbsp. rice wine vinegar
• 2 tbsp. maple syrup
• 2 tbsp. lime juice
• 1/4 tsp. of salt
• 5 tbsp. olive oil
• 2 tbsp. water

How-to:

1. To make the dressing, combine the miso paste, dijon mustard, rice wine vinegar, maple syrup, lime juice, salt, and olive oil in a small blender or mini food processor. Blend until mixed. Alternatively, use a whisk and whisk until combined. Add water to thin (and dilute) sauce, I think 2 tbsp. is perfect, but adjust to taste.
2. To make the bowl, cook sweet potato chunks according to package directions. I like to use the stovetop method where you add a bit of water and cook, covered, on medium high for 7 minutes. 
3. Chop, rinse, and massage kale to help soften it. Allow to air dry or use paper towels.
4. Place kale on the bottom of the bowl. Add white beans, cooked sweet potato (cooled or warm), green onion, avocado and kraut. 
5. Top with sauce to taste (I like 2-3 tbsp.). Done!

Note: This keeps great for lunch. Nothing will really wilt for hours so feel free to add dressing and pack.