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Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini is the kind of cozy yet vibrant dish that always surprises with its layers. Roasting the potatoes until caramel sweet makes the base irresistibly creamy once whipped with miso and tahini. The toppings turn it into a whole meal full of color protein and crunch so you are never left hungry or bored with your veggies.
Every time I serve this at brunch someone immediately asks for the recipe The whipped potatoes alone are a revelation and I have come to crave the maple chili pecans on their own long after the bowls are gone.
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 My family rushes back for seconds when they smell those pecans toasting
Storage Tips
Store all the components separately so everything stays vibrant Place mashed sweet potatoes in an airtight container and refrigerate up to three days Warm gently with a splash of plant milk or water to keep them silky Beans and broccolini hold for two days and the pecans stay crisp in a jar at room temperature
Ingredient Substitutions
No broccolini on hand Regular broccoli or sautéed kale work beautifully You can swap cannellini beans for butter beans white navy beans or even chickpeas Miso is delightful but the mash still satisfies if left out for soy free eaters The chili paste pecans are great even without heat with just maple and vinegar
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Serving Suggestions
Try this topped with a runny egg for a luxurious breakfast or a swirl of Greek yogurt for richness For a dinner spread pair your bowl with crusty toast or big leafy salads The sweet spiced flavors even make it popular with kids especially with extra maple syrup on top
Cultural Context
Sweet potatoes and miso are each beloved in their home regions Layering Japanese inspired miso and tahini into a classic roasted sweet potato brings two cultures together The broccolini and beans echo the focus on nutritious greens and legumes in both Mediterranean and Asian plant rich kitchens
Frequently Asked Questions
- → Can I try this with regular potatoes instead?
You'll get a mild and less sweet taste with regular potatoes. Sweet potatoes just go better with miso and tahini. You can swap, but you'll want to taste and adjust your flavors.
- → What helps make whipped potatoes as smooth as possible?
If you want super silky potatoes, mash them up first, then blend or pulse everything together. Be sure your potatoes and garlic are nice and soft before mixing in the rest.
- → Any easy white bean swaps for cannellini?
Sure, navy or Great Northern beans work, or go with chickpeas if you want more texture. Just taste and tweak the spices to fit what you use.
- → How do you toast pecans without burning them?
Keep your heat at medium and stir often so the pecans don't burn. When they smell good and look golden, toss them with your syrup and spices to get them all coated.
- → Can you make parts of this bowl in advance?
You can totally prep the sweet potatoes and beans ahead of time. Just pop them in the fridge. Heat them up when you want to eat, and save the pecans for the end so they stay crunchy.
- → Does it work for gluten free and vegan folks?
Yep, everything here is plant-based and gluten free. Always check your labels on things like miso and canned beans just to be sure.