Miso-Ginger Cod Bowls, with Sweet Potato and Kale, is a hearty and flavorful dinner. Packed with super foods, this is the perfect recipe to add to your dinner rotation!
This healthy meal has simple ingredients and is packed full of nutritional value. I listed the ingredients I use for the bowl, feel free to get creative and add your favorite ingredients! I love to make bowls for dinner as they are very versatile. You can start with a base of fish and the Miso-Ginger Dressing and then add your favorite carbs (rice, potatoes, grains) and greens.
Bowl Ingredients
To make this bowl, I use:
- Sweet Potato – Sliced into rounds and roasted at a high temperature with oil, salt and pepper.
- Kale – Gently massaged with lemon juice and salt until tender.
- Cod – Broiled with the Miso-Ginger Dressing. Any white fish of your preference can be used substituted for cod.
- Miso-Ginger Dressing – This vibrant dressing is packed full of anti-inflammatory ingredients.
- Red Cabbage Sauerkraut – Sauerkraut adds a punch of flavor and probiotics.
Miso-Ginger Dressing
The Miso-Ginger dressing is my absolute favorite part of this bowl. Miso is a fermented paste that adds a salty, savory flavor to the dish.
To make the dressing, simply whisk the miso, lemon juice, oil, grated ginger, turmeric and cayenne. Half of the recipe is coated on the fish and the other half is reserved to use as a dressing for the bowl.
How to cook fish
I know some people are hesitant to cook fish at home. If you are one of those people, I urge you to try and you will see it is not as difficult as it seems. The key is to just keep an eye on the fish as it is cooking so it does not over cook.
In this recipe, the cod is coated in our Miso-Ginger Dressing and broiled under high heat, 3-4 inches from the heat. The cod takes about 8-12 minutes to cook when broiled. The thinner your cod is, the less time it will take to cook. Keep an eye on the fish while it is under the broiler. I recommend checking the fish after 8 minutes to check for doneness.
The cod is done, when the fish is opaque and flakes apart when poked with your finger or a fork. The internal temperature should reach 145 degrees Fahrenheit.
How to Prep Kale
You may have seen recipes before that call for you to massage kale. I admit, I thought this sounded strange prior to trying it a few years ago. Raw kale tends to be a little tough, massaging the kale makes it tender enough to eat without cooking.
To tenderize the kale, add a squeeze of lemon juice and a pinch of salt and gently rub the kale between your fingers until just lightly wilted.
If you give this recipe a try, please let me know how you like it! Leave a comment, share it, and rate it!
You May Also Like:
- Beet Goat Cheese Salad with Champagne Dressing
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- Mushroom Gravy (Gluten Free and Vegan Options)
- Feta and Spinach Stuffed Chicken (Healthy Dinner)
- The Best Zucchini Hummus (Garlic and Chickpea Free)
Did you make this recipe?
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Miso-Ginger Cod Bowls with Sweet Potato and Kale
Ingredients
- 1 bunch kale, cleaned and chopped
- 2 medium Sweet Potatoes, peeled and sliced 1/2 inch thickness
- 2 tbsp olive oil
- salt and pepper
- 1 lb Cod (4 filets)
- raw red cabbage sauerkraut optional
Miso Dressing
- 3 tbsp miso
- juice of one lemon (about 3 tbsp)
- 3 tbsp olive oil
- 1 tbsp ginger, grated
- 1/4 tsp turmeric
- 1/8 tsp cayenne optional
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- On a baking sheet, coat sweet potatoes in oil, salt and pepper.
- Bake for 30-45 minutes, until tender. Flipping the sweet potatoes half way through cooking.
- Whisk together all of the Miso Dressing Ingredients in a small bowl.
- Place cod on a greased baking sheet. Lightly season with salt and pepper.
- Set aside half of the dressing. Brush the remaining half of the dressing over the fish.
- Broil the cod 3-4 inches from the heat for 8-10 minutes, until fish flakes apart when poked with a fork.
Assemble Bowl:
- Start by adding a squeeze lemon juice and pinch of salt to the kale. Gently massage into the kale with your hands until just start to wilt.
- Separate kale between 4 bowls.
- Add Cod and sweet potato to each bowl. Add a couple of tablespoons of sauerkraut to each bowl.
- Drizzle each bowl with remaining dressing.
This looks amazing! Adding this recipe to my make list so I get everything when I go shopping later!
Thank you! I hope you like it!