Kale, Sweet Potato, And Mung Sprout Salad With Miso Dressing

• 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)

1. Add 6 inches of water to a large saucepan and bring it to a boil.
2. Place the sweet potato slices on the bottom steamer basket, and greens on the other one.
3. Place the sweet potato basket over the pot of water and cover; steam for 7 minutes.
4. Add the greens layer, cover, and steam for 5 minutes longer. Check the sweet potato slices for doneness, and once tender, remove from heat.
5. Combine all ingredients and serve. Stays fresh in the refrigerator for up to 10 days.

salad part, heads kale, garnet sweet potato, scallions, bean sprouts, ginger miso dressing, ginger, white, tahini, water, powdered ginger, sesame oil, rice vinegar, bragg liquid, orange, salt

Taken from food52.com/recipes/27493-kale-sweet-potato-and-mung-sprout-salad-with-miso-dressing (may not work)