Miso Honey Kale Brunch Bowl
With roasted Japanese sweet potatoes, a poached egg and pickled red onions
With roasted Japanese sweet potatoes, a poached egg and pickled red onions
If you know me, you know I love a brunch bowl. I’d categorize this dish under the type of meal you’d generally find at a hip restaurant for around $25: I like to make different variations of this depending on what I’ve got on hand, taking inspiration from my favorite local breakfast places (for a fraction of the cost). This dish comes together on the faster side if you’ve prepped your kale and made your dressing in advance, but it’s not necessary! This recipe serves two.
Ingredients:
1 bunch of lacinto kale (dinosaur kale), thick ribs cut out
1 Japanese sweet potato, thinly sliced vertically
3 Tbsp extra virgin olive oil
Pinch of cumin seeds
Pinch of dried dill weed
Pinch of dried coriander
Pinch of aleppo pepper flakes
Sea salt and freshly ground black pepper
2 eggs, poached
Pickled red onions, for serving
Aleppo pepper flakes, for serving
High quality olive oil, for drizzling
Flaky salt, for serving
For the dressing
3 Tbsp well-stirred tahini
1 small Meyer lemon, juiced (regular lemons are just fine if you don’t have Meyer lemons on hand)
2 Tbsp white miso paste
2 Tbsp distilled water
1/2 Tbsp local honey
Pinch of aleppo pepper flakes (chili pepper flakes work if you don’t have aleppo, just use a smaller amount as they have a bit more spice)
Sea salt and freshly ground black pepper to taste
Directions:
Preheat oven to 400ºF
Start by pouring a few tablespoons of olive oil into a cast iron pan and adding the sweet potato slices in one layer, seasoning with the cumin seeds, coriander, dill weed, aleppo pepper, sea salt and freshly ground black pepper. Toss to coat and add to the oven once it comes to temperature and roast for 7-10 minutes per side.
Add the tahini, Meyer lemon juice, white miso paste, distilled water, honey and Aleppo pepper flakes to a bowl and whisk to combine. Add several generous twists of black pepper and a pinch of sea salt. If the dressing is still too thick, add a little bit more water until it’s easily pourable but still on the thicker side. Cover and place in the fridge.
Stack several kale leaves on top of one another and roll them up into a tight cylinder. Slice them crosswise into very thin ribbons (a chiffonade) and add them to a large bowl. Drizzle some olive oil over the kale and massage or toss with tongs for about a minute to allow the membranes to break down.
Poach two eggs and add to a plate to rest, seasoning with flaky salt, freshly ground black pepper and aleppo pepper flakes.
To serve, toss the kale with the miso-honey-tahini dressing and divide between two shallow bowls. Top with the poached egg, several slices of Japanese sweet potato, pickled red onions, a drizzle of olive oil, another tiny pinch of aleppo pepper and flaky salt. Enjoy!
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