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Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini stands out as a high-energy plant meal. It's filling for dinner but just as awesome for a big savory brunch. Roasted sweet potatoes turn out creamy when mashed up with miso and tahini. Fresh broccolini and hearty beans boost the bowl with protein and color. Sweet spicy toasted pecans finish things off with a super tasty crunch.
Every time I put this out for brunch at my place, folks start asking for the details. Those whipped sweet potatoes are a game changer!
Tasty Ingredients
- Sweet potatoes: Pick medium ones that look smooth and fresh for the fluffiest mash
- Garlic: Grab plump heavy bulbs with tight cloves for serious roasted flavor
- Tahini: Use drizzly smooth tahini for that mellow nutty vibe
- Miso paste: Mild white or yellow miso gives you a little savory boost without taking over
- Maple syrup: Real maple keeps those potatoes and pecans just sweet enough
- Olive oil: Splash in extra virgin with a bit of grassy smell to mellow out all the flavors
- Broccolini: Go for firm, green stalks—not limp or yellow—for perfect texture
- Cannellini beans: Canned low-salt or no-salt beans keep things super creamy
- Garlic powder, onion powder, smoked paprika: These layer up smoky, earthy warmth for the beans
- Dried basil: Fragrant green basil gives an herby finish
- Pecans: Fresher is better—try one before toasting to check for snap
- Garlic chili paste and rice vinegar: Both add tang and mild heat to the pecans
Easy Step-by-Step
- Put the bowl together:
- Dollop the whipped sweet potatoes in your bowl. Layer with a pile of beans and broccolini, then finish with a dump of those crunchy sweet-spicy pecans. Eat up while everything is still hot!
- Whip the potatoes:
- Once cool, peel the skins off the roasted potatoes. Toss them into a bowl with a few roasted garlic cloves, tahini, maple, miso, cinnamon, salt, and pepper. Mash or beat until fluffy and smooth.
- Spice up the beans:
- Pour the drained beans into your skillet. Add onion and garlic powder, smoked paprika, dried basil, pepper, and salt. Warm on medium, stirring, to work the flavor through for about 3–4 minutes.
- Sauté the broccolini:
- Add olive oil to a big skillet on medium heat. Drop in broccolini and let it sizzle until you see some color. Splash in a bit of water, stick on a lid, and steam for 4 minutes so it's bright green and just soft.
- Toast the pecans:
- Warm pecans in a small pan over medium, stirring for a couple minutes till fragrant. Add olive oil, maple, garlic chili paste, and vinegar. Let it bubble for two more minutes then cool them off.
- Roast the garlic:
- Cut off the top of the garlic bulb, drizzle with olive oil, salt, and pepper. Wrap in parchment. Roast next to the potatoes for the last 15 to 20 minutes until golden and really soft.
- Roast the potatoes:
- Poke potatoes with a fork, toss on a lined tray, and roast at 400 for around 50–55 minutes until super soft. You should be able to slip off the skins no problem.
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I still crave that zingy combo of toasted pecans, chili, and maple. I started making extra pecans for snacking while everything else cooks!
Storing It All
Keep everything in its own container for best textures. Stick the mashed sweet potatoes in an airtight dish in the fridge for up to three days. Warm them gently, add a splash of water or your fav plant milk if you need. The greens and beans stay tasty for two days. Pecans keep their crunch best in a jar at room temp.
Swaps and Options
No broccolini? Use ordinary broccoli or try some sautéed kale. Out of cannellini beans? Butter beans or navy beans will do the trick. Avoiding soy? Forget the miso. Not into spicy pecans? Make them with just maple and vinegar—they're still awesome.
How to Serve It
Top your bowl with a soft fried egg if you're not vegan, or add a swirl of Greek yogurt. Make it your main with some crusty bread, or set it alongside a leafy salad. Honestly, it's sweet enough for breakfast—especially with a little extra maple poured over.
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Cultural Story
Both sweet potatoes and miso have huge fan clubs in their homelands. They come together here to mix Japanese and North American comfort food in a new way. Beans and greens like broccolini are classic across both Asia and the Mediterranean, where plant-first meals are the norm.
Frequently Asked Questions
- → Can I use regular potatoes instead of sweet potatoes?
Sweet potatoes add that creamy feel and sweetness that goes so well with tahini and miso. If you use regular potatoes, you won’t get that same sweet kick, so you might want to bump up the seasonings a bit.
- → How do I achieve extra smooth whipped potatoes?
If you want super smooth potatoes, blend them up after mashing. Just be sure your potatoes and garlic are fully soft before you whip them with the other tasty stuff.
- → Are there alternatives to cannellini beans?
There sure are! White navy beans or Great Northern work too, and chickpeas are a fun swap if you like a firmer texture. Season to taste for whichever beans you pick.
- → What’s the best way to toast the pecans without burning them?
Toast pecans on medium, give them a good stir so they don’t burn—nuts turn fast. Once you smell that nutty goodness and see a bit of gold, mix in the syrup and spices to glaze.
- → Can this bowl be prepared ahead of time?
You can totally prep the whipped potatoes and beans ahead and keep them chilled. When it’s time to eat, just warm things up and sprinkle the pecans right before serving so they’re nice and crisp.
- → Is this dish gluten free and vegan?
Yep, it’s both. All the listed things are gluten free and made from plants, but grab a quick look at your miso paste or beans’ labels to be sure you’re good.