Miso Tahini Sweet Potato Bowl with Spiced Beans (Print version)
Creamy miso tahini sweet potatoes topped with spiced beans and a crunchy maple nut topping. A hearty vegan gluten-free bowl.
# Ingredients:
For the sweet potatoes
01 -
3 medium sweet potatoes
02 -
1 bulb garlic
03 -
1 teaspoon olive oil
04 -
Salt and black pepper
For the spiced beans and greens
05 -
1 tablespoon olive oil
06 -
1 bunch broccolini (about 8 oz / 225 g)
07 -
1 (15 oz / 425 g) can cannellini beans, drained and rinsed
08 -
1/2 teaspoon smoked paprika
09 -
1/2 teaspoon ground cumin
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon onion powder
12 -
Salt and black pepper
For the miso tahini mash
13 -
1/4 cup (60 g) tahini
14 -
1 tablespoon white miso paste
15 -
1 tablespoon maple syrup
16 -
1/4 teaspoon ground cinnamon
17 -
5 to 6 cloves roasted garlic (from the bulb above)
18 -
Salt and black pepper
For the maple pecan topping
19 -
1/2 cup (60 g) pecan halves
20 -
1 tablespoon olive oil
21 -
1 tablespoon maple syrup
22 -
1 teaspoon chili paste (such as sambal oelek)
23 -
1 teaspoon rice vinegar
# Instructions:
01 -
Prick sweet potatoes all over with a fork. Place on a parchment-lined baking sheet and roast at 400°F (204°C) for 50 to 55 minutes until fork-tender. Cut the top off the garlic bulb, drizzle with oil, wrap in foil, and add to the sheet for the last 15 to 20 minutes.
02 -
Heat oil in a large skillet over medium-high heat. Add broccolini and cook until charred in spots, about 3 to 4 minutes. Add 2 tablespoons water, cover, and steam for 3 to 4 minutes until just tender.
03 -
Add beans, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper to the skillet. Cook, stirring occasionally, until the beans crisp in places, about 4 to 5 minutes.
04 -
In a small saucepan over medium heat, toast pecans for 2 to 3 minutes until fragrant. Stir in olive oil, maple syrup, chili paste, and rice vinegar. Cook for 2 minutes, then remove from heat.
05 -
When cool enough to handle, peel the sweet potatoes and place the flesh in a large bowl. Squeeze in 5 to 6 roasted garlic cloves, then add tahini, miso, maple syrup, cinnamon, salt, and pepper. Mash until smooth and fluffy.
06 -
Divide the sweet potato mash among bowls. Top with the broccolini and bean mixture, then spoon over the pecan topping. Serve warm.
# Good to know:
01 -
Best served warm while the topping is crisp.
02 -
For extra heat, add chili flakes to the beans.