Miso-Ginger Cod Bowls with Sweet Potato and Kale
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!
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.