Kale, sweet potato, and mung sprout salad with miso dressing

Delight in the vibrant flavors of kale, sweet potato, and mung sprout salad, elevated with a savory miso dressing. A tasty fusion of nourishing ingredients.

Ingredients:

• The salad part
• 2 heads kale, Swiss chard or collard greens, stemmed and chopped
• 1 large garnet sweet potato, cut into quarters lengthwise and then into 1/2 inch slices
• 1/2 cup scallions, chopped
• 2 cups mung bean sprouts
• 1/4-1/2 cups Ginger Miso Dressing
• Ginger Miso Dressing
• 1/4 cup white or yellow miso
• 1/4 cup tahini
• 2 tablespoons water
• 2 teaspoons powdered ginger or 1/2-1 tsp freshly grated ginger
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon Bragg Liquid Aminos or soy sauce
• 1/2 orange, juiced (about 1/4 cup of juice)
• 1/2-1 teaspoons salt (to taste)

Instructions:

1. Preparing the salad
2. Fill a large saucepan with water up to 6 inches and heat it until boiling.
3. Arrange the sweet potato slices on one steamer basket and the greens on another.
4. Place the steamer basket with sweet potatoes over the boiling water, cover it, and steam for about 7 minutes.
5. Add the greens to steam for an additional 5 minutes with the lid on. Verify the doneness of the sweet potato slices, and once they are soft, take them off the heat.
6. Making the Ginger Miso Dressing
7. Mix all the ingredients together and serve the dressing. It can be stored in the fridge for up to 10 days.

Summary:

• Calories: 1286 kcal
• Fat: 75 g
• Protein: 52 g
• Carbs: 123 g
• Potassium: 2722 mg
• Magnesium: 344 mg