Description
Creamy miso tahini sweet potato bowl blends Japanese and Middle Eastern flavors into a comforting plant-based meal. Rich umami notes complement roasted sweet potatoes, creating a satisfying culinary experience you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 3 medium sweet potatoes
- 15 ounces (439 grams) canned cannellini beans, drained and rinsed
- 1 cup pecans
- 2 bunches broccolini, stalks sliced in half
Sauce and Seasoning Ingredients:
- 1/2 cup tahini
- 2 teaspoons miso paste
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 tablespoon garlic chili paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 bulb garlic
- Salt and pepper to taste
Instructions
- Prepare the oven and puncture sweet potatoes with a fork. Roast at 400°F for 50-55 minutes until tender and easily pierced.
- Wrap garlic bulb in parchment paper with a drizzle of oil, salt, and pepper. Place in the oven during the last 15-20 minutes of potato roasting.
- Heat a skillet over medium-high and sauté broccolini until lightly charred and vibrant green, approximately 2-3 minutes.
- Add a splash of water to the skillet and steam broccolini for 3-4 minutes until slightly softened.
- Introduce beans to the skillet, incorporating desired seasonings. Cook for an additional 3-4 minutes until beans are heated through.
- In a separate pan, toast pecans over medium heat for 2-3 minutes, stirring frequently to prevent burning.
- Drizzle pecans with oil, maple syrup, chili paste, and vinegar. Continue cooking for 2 minutes, ensuring pecans are evenly coated and caramelized.
- Once potatoes are roasted, carefully remove their skins and transfer to a mixing bowl.
- Squeeze roasted garlic cloves into the potato flesh, adding tahini, maple syrup, miso, cinnamon, salt, and pepper.
- Mash ingredients together until smooth and creamy, ensuring even distribution of flavors.
- Construct the bowl by spreading mashed sweet potato as the base layer.
- Top with the sautéed broccolini and bean mixture.
- Finish by scattering the spiced pecans over the top for added crunch and flavor.
Notes
- Roasting Technique Piercing sweet potatoes before baking helps steam escape, preventing potential potato explosions and ensuring even cooking.
- Garlic Infusion Wrapping garlic in parchment with oil intensifies its flavor and creates a soft, spreadable texture perfect for mashing.
- Vegetable Charring Briefly sautéing broccolini before steaming develops deep, caramelized flavors and adds complex texture to the dish.
- Pecan Caramelization Combining maple syrup, chili paste, and vinegar creates a sticky, spicy-sweet coating that transforms plain pecans into a gourmet topping.
- Dietary Adaptations Swap maple syrup with agave for vegan version, use gluten-free miso for gluten-sensitive diets, and replace pecans with sunflower seeds for nut allergies.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 7g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg