1. Blend the dressing ingredients together in a mini food processor. You can double the dressing and use it on steamed veggies and salads later in the week. Thin with a little bit of water or veggie broth as needed. (If you do not have a food processor, finely mince the ginger and then whisk ingredients together.)
2. Remove the kale leaves from their stems. Layer a few leaves on top of each other at a time, and thinly slice them.  Place the kale in a large bowl with a dash of sesame oil and a pinch of salt.  Use your hands to massage the kale leaves until they turn bright green and glisten.
3. Slice the bottoms off of the brussels sprouts, remove any discolored leaves and slice as thin as you can. You can use a mandoline, or do it by hand.  Toss them in with the kale, along with some sliced scallions, sesame seeds, and hemp hearts.  Drizzle in a little of the miso ginger dressing, toss well, and set aside.
4. Heat a tiny bit of coconut (or sesame) oil in a nonstick skillet.  Toss in the spiralized zucchini noodles, and sauté on medium high heat for just a couple of minutes.  You want to make sure not to cook them for too long, or else they will start to release water and become soggy.
5. Evenly divide the noodles into 2 bowls.  Top with the kale and brussel sprout salad, half of a sliced avocado, some additional scallions, sesame seeds, hemp hearts, and a drizzle more of the miso ginger dressing.
6. Enjoy!

Note: If you don’t have a spiralizer, you use a vegetable peeler to get thin, wide “noodles” or you can sub with a noodle of your choice.