Jump to Recipe Print RecipeAs I was savoring a cozy evening at home, I found myself craving something vibrant yet comforting. That’s when the inspiration struck for this Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini. Not only is this dish a feast for the eyes with its rich colors, but it also brings together the creamy goodness of whipped sweet potatoes and the satisfying crunch of spiced beans and broccolini. It’s the perfect remedy for those nights when you want to indulge without the guilt—plus, it’s vegan and gluten-free! With quick prep and minimal fuss, you’ll have a nourishing bowl that’s perfect for dinner or even a hearty breakfast. Curious how this delicious fusion comes together? Let’s dive right into the recipe! Why Is This Bowl So Irresistible? Creamy Delight: The Miso Tahini Whipped Sweet Potato base creates an unmistakable comfort, blending sweet and savory flavors seamlessly. Colorful Presentation: This dish bursts with color, making it a visually appealing option for dinner parties or weeknight meals. Nutritious Ingredients: Packed with fiber and plant-based protein from spiced beans and broccolini, it’s a health-conscious choice that doesn’t skimp on taste. Time-Saving: Preparation is quick and easy – perfect for busy nights while still providing gourmet vibes at home! Versatile Serving: Enjoy it as a hearty meal or pair with grains like quinoa or rice for a fulfilling side dish. Explore more delightful options like this one with recipes for Loaded Baked Potato or Cajun Potato Soup to keep your meals exciting! Miso Tahini Whipped Sweet Potato Bowl Ingredients For the Sweet Potato Base • Sweet Potatoes – Create the creamy foundation of the bowl with natural sweetness; cube and boil for quicker preparation if desired. • Garlic – Adds aromatic depth; roast whole for a milder, sweeter flavor. • Olive Oil – Enhances richness during roasting. • Tahini – Brings creaminess and a nutty flavor; substitute with sunflower butter or non-dairy yogurt for allergy-friendly options. • Maple Syrup – Provides natural sweetness. • Miso Paste – Infuses umami flavor; omit or use vegetable stock for a different profile. • Cinnamon – Adds warmth and depth. • Salt & Pepper – Essential for balanced seasoning. For the Spiced Beans and Broccolini • Broccolini – Adds a slightly bitter contrast and vibrant texture; switch to regular broccoli if needed. • Cannellini Beans – Supplies protein and fiber to keep you satisfied. • Garlic Powder, Onion Powder, Smoked Paprika, Dried Basil, Black Pepper – A tasty mix of seasonings to elevate the beans and broccolini. For the Topping • Pecans – Introduce a crunchy and sweet topping; use sunflower seeds or pepitas for a nut-free option. • Garlic Chili Paste – Adds a spicy kick to the pecans; adjust to your spice preference. • Rice Vinegar – Balances sweetness and adds a hint of acidity. Now that you have all the ingredients ready for this Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini, you’re just a few steps away from a bowl full of flavors that will warm your heart! Step‑by‑Step Instructions for Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini Step 1: Preheat the Oven Begin by preheating your oven to 400°F (204°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. While the oven heats, wash and dry your sweet potatoes, ensuring they are free of dirt and debris. Step 2: Roast the Sweet Potatoes Pierce the sweet potatoes with a fork several times to allow steam to escape, then place them on the prepared baking sheet. Roast in the preheated oven for 50-55 minutes, or until tender when pierced with a fork. During the last 20 minutes, add whole garlic bulbs wrapped in foil beside the sweet potatoes to roast. Step 3: Prepare the Broccolini While the sweet potatoes are roasting, heat a skillet over medium heat and add a drizzle of olive oil. Once hot, add the broccolini and sauté for about 3-4 minutes until it turns vibrant green and slightly tender. Then, cover the skillet to steam the broccolini for an additional 2 minutes, ensuring it retains its crunch and color. Step 4: Season the Beans In the same skillet with the broccolini, add the drained cannellini beans along with garlic powder, onion powder, smoked paprika, dried basil, and black pepper. Stir gently to combine and heat for 3-4 minutes until the beans are warmed through and infused with flavor from the spices. Remove from heat and set aside. Step 5: Toast the Pecans In a small pot over low heat, add the pecans. Toast them for about 3-5 minutes, stirring frequently to prevent burning. Once fragrant and slightly golden, stir in a splash of olive oil, maple syrup, garlic chili paste, and rice vinegar. Cook for just 1-2 minutes more until combined and glossy, then remove from heat. Step 6: Whip the Sweet Potatoes After the sweet potatoes have roasted, remove them from the oven and let them cool for a few minutes. Carefully peel the skins away and transfer the sweet potatoes and roasted garlic into a mixing bowl. Add tahini, maple syrup, miso paste, cinnamon, salt, and pepper. Use a hand mixer to whip until smooth and creamy, creating a luscious Miso Tahini Whipped Sweet Potato base. Step 7: Assemble the Bowls To assemble your Miso Tahini Whipped Sweet Potato Bowl, start by adding a generous layer of the whipped sweet potato to each serving bowl. Top with the spiced beans and broccolini mixture, distributing evenly. Finally, spoon the toasted pecans over the top for added crunch and flavor, creating a beautiful and enticing meal ready to savor. What to Serve with Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini Elevate your dining experience by pairing this stunning bowl with complementary sides that bring out the best in each ingredient’s flavor and texture. Quinoa Salad: A light, nutty quinoa salad tossed with fresh herbs and citrus enhances the dish’s creaminess and adds a refreshing touch. Grilled Asparagus: The smoky char from grilled asparagus balances the sweet potatoes, providing a delightful crunch and vibrant color to your plate. Creamy Avocado Toast: Rich, creamy avocado on toasted whole-grain bread offers a satisfying texture, making it a perfect side for a brunch gathering. Apple Cider Vinaigrette Slaw: A tangy slaw tossed in apple cider vinaigrette brings a crisp and zesty contrast, brightening the meal and complementing the earthy flavors. Homemade Flatbread: Soft, warm flatbreads can be the perfect vehicle for scooping up the bowl, creating an interactive dining experience everyone will love. Coconut Chai Smoothie: For a delicious drink option, a coconut chai smoothie will add a creamy, spicy element that contrasts beautifully with the savory bowl. Dark Chocolate-Covered Almonds: End your meal with a sweet touch—dark chocolate-covered almonds provide a crunchy treat that pairs seamlessly with the nutty pecans in your dish. Enjoy creating a multi-layered meal that not only satisfies your cravings but also offers layers of flavors and textures! Expert Tips for Miso Tahini Whipped Sweet Potato Bowl Texture Tip: Ensure sweet potatoes are fully fork-tender before mashing for the creamiest Miso Tahini Whipped Sweet Potato base. Mixing Method: Use a hand mixer to whip sweet potatoes for a lighter, fluffier texture than a traditional masher. Pecan Precaution: Watch pecans closely while toasting; they can burn quickly. Stir frequently for the best results. Flavor Boost: Don’t skip roasting the garlic—its sweetness elevates the dish, making it richer in flavor. Versatile Veggies: Feel free to substitute broccolini with other greens like kale or regular broccoli for a similar texture in your bowl. Serving Size: Consider adjusting portion sizes if serving as a side dish. This dish can easily be shared or portioned for meal prep. Make Ahead Options These Miso Tahini Whipped Sweet Potato Bowls are perfect for meal prep enthusiasts! You can prepare the whipped sweet potatoes and the spiced beans with broccolini up to 3 days in advance, storing them separately in airtight containers in the refrigerator. To maintain quality, wait to toast the pecans until you are ready to serve, as this will keep them crispy. When it’s time to enjoy your meal, simply reheat the sweet potatoes and beans in the microwave or on the stovetop for a few minutes until warmed through. Assemble each bowl by layering the creamy sweet potatoes, followed by the beans and broccolini, and finish with the toasted pecans for a delightful, time-saving dish that’s just as delicious! Miso Tahini Whipped Sweet Potato Bowl Variations Feel free to customize your bowl to fit your taste and dietary preferences—let your creativity shine! Broccoli Swap: Use regular broccoli instead of broccolini for a more familiar flavor while keeping that vibrant green color. Bean Variety: Substitute with black beans or chickpeas for a different texture. The change will add a lovely earthiness to your dish! Nut-Free Option: Swap pecans with sunflower seeds or pepitas for a delightful crunch that everyone can enjoy, making your bowl allergy-friendly. Smoky Twist: Infuse smoky flavor by increasing smoked paprika or adding a splash of liquid smoke, creating a hearty, campfire-like taste. Garlic Boost: Add roasted garlic directly into your whipped sweet potatoes for extra depth or mix in garlic powder for an easier approach. Creamy Vegan Upgrade: Swap tahini with non-dairy yogurt for an even creamier consistency, maintaining the nutty flavor without the allergens. Sweetness Level: Adjust the maple syrup based on your sweetness preference. You can also experiment with agave syrup for a different touch! Spice it Up: Add extra garlic chili paste to the pecans or incorporate diced jalapeños into the beans for an added spicy kick that will tantalize your taste buds. With these variations, you can discover endless possibilities to keep your meals exciting! If you’re looking for more ideas, consider pairing it with a comforting bowl of Cajun Potato Soup or the vibrant flavors of Sweet Chili Chicken. Enjoy your culinary adventure! How to Store and Freeze Miso Tahini Whipped Sweet Potato Bowl Fridge: Store leftovers in an airtight container for up to 2-3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to restore moisture. Freezer: Freeze individual portions of the Miso Tahini Whipped Sweet Potato Bowl in airtight containers for up to 3 months. Be sure to thaw overnight in the fridge before reheating. Reheating: For best results, reheat the thawed bowl in the microwave, stirring occasionally until warmed through, or on a stovetop over low heat. Adjust seasonings if needed after reheating. Assembly Tip: It’s best to store the topping (toasted pecans) separately to maintain their crunch until you are ready to serve! Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini Recipe FAQs What should I look for when selecting sweet potatoes? When choosing sweet potatoes, aim for firm ones with smooth skin and no dark spots or blemishes. The skin should be free of wrinkles and soft spots, indicating fresh and ripe sweet potatoes. How long can I store leftovers of the Miso Tahini Whipped Sweet Potato Bowl? You can keep leftovers in an airtight container in the refrigerator for 2-3 days. Make sure to reheat them gently in the microwave, adding a splash of water if needed to keep everything moist and delicious. Can I freeze the Miso Tahini Whipped Sweet Potato Bowl? Absolutely! You can freeze individual portions in airtight containers for up to 3 months. For the best texture, thaw them overnight in the fridge before reheating. When you’re ready to enjoy, heat gently in a microwave or on the stovetop over low heat. What should I do if my sweet potatoes turn out grainy instead of creamy? If your mashed sweet potatoes become grainy, it might be due to overcooking or not mashing enough. To salvage it, you can add a splash of non-dairy milk, olive oil, or a bit more tahini and whip the mixture using a hand mixer until smooth and creamy. This will help blend them back into a luscious texture! Are there any allergy considerations for this recipe? Yes! This recipe can be made nut-free by substituting the pecans with sunflower seeds or pepitas. If you’re avoiding soy, you can omit the miso paste or replace it with vegetable stock for added flavor without compromising your dietary needs. Always double-check all labels, as recipes can contain hidden allergens. What are some good substitutes for broccolini in this recipe? If you can’t find broccolini, regular broccoli or even kale work perfectly well! Just ensure you cut them into similar sizes for even cooking. Broccolini brings a slightly sharper flavor, but the substitutes can still provide a delightful crunch and nutrition to the Miso Tahini Whipped Sweet Potato Bowl. Miso Tahini Whipped Sweet Potato Bowl Packed with Flavor This Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini is a colorful, nourishing, vegan, and gluten-free dish that makes for a comforting meal. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 1 hour hrTotal Time 1 hour hr 20 minutes mins Servings: 4 bowlsCourse: DinnerCuisine: VeganCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Sweet Potato Base4 medium Sweet Potatoes Cube and boil for quicker preparation if desired.1 whole Garlic Roast whole for a milder, sweeter flavor.2 tablespoons Olive Oil Enhances richness during roasting.1/4 cup Tahini Substitute with sunflower butter or non-dairy yogurt for allergy-friendly options.2 tablespoons Maple Syrup Provides natural sweetness.2 tablespoons Miso Paste Infuses umami flavor; omit or use vegetable stock for a different profile.1 teaspoon Cinnamon Adds warmth and depth.to taste Salt & Pepper Essential for balanced seasoning.For the Spiced Beans and Broccolini1 bunch Broccolini Switch to regular broccoli if needed.1 can Cannellini Beans Supplies protein and fiber.1 teaspoon Garlic Powder1 teaspoon Onion Powder1 teaspoon Smoked Paprika1 teaspoon Dried Basilto taste Black PepperFor the Topping1/2 cup Pecans Use sunflower seeds or pepitas for a nut-free option.1 tablespoon Garlic Chili Paste Adjust to your spice preference.1 tablespoon Rice Vinegar Balances sweetness and adds a hint of acidity. Equipment OvenSkilletMixing bowlHand Mixer Method PreparationPreheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.Pierce the sweet potatoes with a fork several times and roast for 50-55 minutes.While the potatoes are roasting, sauté broccolini in olive oil over medium heat for 3-4 minutes, then cover to steam for 2 minutes.In the same skillet, add drained cannellini beans and spices. Heat for 3-4 minutes.Toast pecans on low heat for 3-5 minutes, then combine with maple syrup, garlic chili paste, and rice vinegar.Peel the roasted sweet potatoes, combine with other ingredients, and whip until smooth with a hand mixer.Assemble the bowls: layer whipped sweet potato, spiced beans and broccolini, and top with toasted pecans. Nutrition Serving: 1bowlCalories: 450kcalCarbohydrates: 65gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gSodium: 300mgPotassium: 800mgFiber: 8gSugar: 8gVitamin A: 10000IUVitamin C: 70mgCalcium: 100mgIron: 3mg NotesEnsure sweet potatoes are fully fork-tender before mashing for the creamiest texture. Serve immediately for best flavor and texture. Tried this recipe?Let us know how it was!
