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Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini makes a powerhouse plant-based meal that is as satisfying for dinner as it is for a hearty savory breakfast. Roasted sweet potatoes get whipped with savory miso and earthy tahini for a creamy base while vibrant broccolini and protein-packed beans bring color and heft. Toasted sweet and spicy pecans finish the bowl with a craveable crunch.
Every time I serve this at brunch someone immediately asks for the recipe The whipped potatoes alone are a revelation
Ingredients
- Sweet potatoes: choose firm unblemished medium sweet potatoes for a naturally sweet and creamy mash
- Garlic: look for fresh heavy bulbs with tightly packed cloves to roast for deep flavor
- Tahini: select a smooth pourable tahini for a gentle nutty note in the potatoes
- Miso paste: go for mellow white or yellow miso for subtle umami without overpowering
- Maple syrup: use real maple syrup for just the right touch of sweetness in both the potatoes and pecans
- Olive oil: opt for extra virgin with a grassy aroma to round out all the savory elements
- Broccolini: pick vibrant crisp stalks without yellowing for tender crunch
- Cannellini beans: find low sodium or unsalted canned beans for a creamy texture
- Garlic powder, onion powder, smoked paprika: these spices create layered earthy warmth for the beans
- Dried basil: look for fragrant green leaves to add herby complexity
- Pecans: the fresher the better taste for sweetness and snap before toasting
- Garlic chili paste and rice vinegar: both give the pecans zing and a gentle kick
Step-by-Step Instructions
- Roast the sweet potatoes:
- Pierce sweet potatoes with a fork and place them on a lined baking sheet Roast at 400 degrees for about 50 to 55 minutes until fully tender The skins should slip off easily with a little coaxing
- Roast the garlic:
- Slice the top off the garlic bulb Drizzle with olive oil sprinkle with salt and pepper and wrap in parchment paper Place alongside the potatoes in the last 15 to 20 minutes The cloves should be deeply golden softened and fragrant
- Toast the pecans:
- Place pecans in a small pot over medium heat Stir constantly for 2 to 3 minutes until fragrant then add olive oil maple syrup garlic chili paste and rice vinegar Cook for 2 minutes until bubbly then set aside to cool
- Sauté the broccolini:
- Heat olive oil in a large skillet over medium Add broccolini and sauté until edges develop color Pour in a splash of water and cover to steam for 4 minutes You want a bright green color and just softened stems
- Spice the beans:
- Add beans to the skillet with garlic powder onion powder smoked paprika dried basil salt and black pepper Stir over medium heat for 3 to 4 minutes to warm through and infuse the flavors into every bite
- Whip the potatoes:
- Once sweet potatoes are cool enough to handle discard the skin and add to a bowl Add several cloves of roasted garlic tahini maple syrup miso cinnamon salt and pepper Mash or blend until smooth and fluffy
- Build the bowl:
- Spread a thick bed of whipped sweet potatoes Top with a generous scoop of broccolini and beans Drizzle the sweet and savory pecans over the whole bowl Dig in while everything is warm
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The smack of toasted pecans mixed with chili and maple is something I still crave years after first tasting this I have even added extra pecans just for snacking while I cook
Storage Tips
Store components separately for the best texture Place mashed sweet potatoes in an airtight container and refrigerate for up to three days Reheat gently with a splash of water or plant milk The beans and broccolini keep well for two days Toasted pecans are best stored at room temperature in a jar for maximum crunch
Ingredient Substitutions
No broccolini Swap in regular broccoli or even sautéed kale If you do not have cannellini beans use butter beans or white navy beans Miso paste can be left out in a pinch for those avoiding soy The chili paste pecans are delicious even without heat try just maple and vinegar
Serving Suggestions
This bowl shines with a runny fried egg for nonvegans or topped with a swirl of Greek yogurt Serve as a main dish with crusty bread or pile it next to a big green salad The sweetness makes it lovely for breakfast especially with an extra drizzle of maple on top
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Cultural Context
Sweet potatoes and miso are two ingredients beloved in their home cultures The pairing brings together Japanese and North American comfort foods into a modern global bowl Beans and greens like broccolini reflect the plant-centric traditions found across the Mediterranean and Asia
Frequently Asked Questions
- → Can I use regular potatoes instead of sweet potatoes?
Sweet potatoes provide a creamy texture and natural sweetness that complement miso and tahini. While regular potatoes can be used, the flavor will be milder and less sweet. Adjust seasoning to taste if substituting.
- → How do I achieve extra smooth whipped potatoes?
For the silkiest texture, use a blender or food processor after mashing. Ensure the potatoes and garlic are fully cooked and soft before whipping together with tahini, miso, and other ingredients.
- → Are there alternatives to cannellini beans?
Yes, you can swap in other white beans such as navy or Great Northern, or try chickpeas for a firmer bite. Adjust spice and seasoning as needed for your chosen beans.
- → What’s the best way to toast the pecans without burning them?
Toast pecans over medium heat, stirring frequently, and keep a close eye on them as nuts can burn quickly. Once fragrant and golden, add the syrup and seasonings to coat them evenly.
- → Can this bowl be prepared ahead of time?
Key components like the whipped sweet potatoes and spiced beans can be made in advance and refrigerated. Reheat before assembling, and add the toasted pecans at the last moment for crunch.
- → Is this dish gluten free and vegan?
Yes, all listed ingredients are gluten free and plant-based. Always double-check labels on pantry items like miso paste or canned beans to ensure compliance.