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Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini

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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potato Base
  • 4 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 Broccolini
  • 1 bunch Broccolini Switch to regular broccoli if needed.
  • 1 can Cannellini Beans Supplies protein and fiber.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Basil
  • to taste Black Pepper
For the Topping
  • 1/2 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

  • Oven
  • Skillet
  • Mixing bowl
  • Hand Mixer

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
  2. Pierce the sweet potatoes with a fork several times and roast for 50-55 minutes.
  3. While the potatoes are roasting, sauté broccolini in olive oil over medium heat for 3-4 minutes, then cover to steam for 2 minutes.
  4. In the same skillet, add drained cannellini beans and spices. Heat for 3-4 minutes.
  5. Toast pecans on low heat for 3-5 minutes, then combine with maple syrup, garlic chili paste, and rice vinegar.
  6. Peel the roasted sweet potatoes, combine with other ingredients, and whip until smooth with a hand mixer.
  7. 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

Notes

Ensure sweet potatoes are fully fork-tender before mashing for the creamiest texture. Serve immediately for best flavor and texture.

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