Soba Noodles with Creamy Vegan Miso Kale Pesto

Directions

1. Bake the Japanese sweet potato: Cover the sweet potato in aluminum foil and bake at 400F for approximately 45 minutes. Exact time will vary based on the size and shape of the potato, but it will be done once the interior is tender. Let the potato cool to room temperature.
2. Make the pesto: Blend the tahini, rice wine vinegar, lemon juice, soy sauce, sesame oil, white miso paste, garlic, and ginger. While the mixture is blending, pour in approximately 1/4 cup of ice water. Cut the cooled sweet potato into chunks and blend with the current mixture. Remove the stems from the cilantro and kale. Add the kale and cilantro to the blender, adding the remaining ice water to help the mixture blend properly. The final consistency should be thick but thin enough to pour (you don't want it to be as thick as hummus). To achieve the desired consistency, add more kale if the mixture is too thin, and add more ice water if it is too thick.
3. Assemble: Toss the cooked soba noodles in the pesto sauce. Can be served cold or hot. Garnish with sesame seeds, cilantro, and any other desired toppings (optional).