Miso Tahini Sweet Potato Bowl (Print Version)
# Ingredients:
→ Miso Tahini Sweet Potatoes
01 -
3 medium sweet potatoes
02 -
1 bulb garlic
03 -
2 tablespoons olive oil, divided
04 -
½ cup tahini
05 -
1 tablespoon maple syrup
06 -
2 teaspoons miso paste
07 -
½ teaspoon cinnamon
08 -
Salt and pepper to taste
→ Spiced Vegetables & Beans
09 -
2 bunches broccolini, stalks sliced in half
10 -
15 oz (439g) canned cannellini beans, drained and rinsed
11 -
1 teaspoon garlic powder
12 -
1 teaspoon onion powder
13 -
½ teaspoon smoked paprika
14 -
½ teaspoon salt
15 -
¼ teaspoon dried basil
16 -
¼ teaspoon black pepper
→ Sweet & Savory Pecans
17 -
1 cup pecans
18 -
2 tablespoons olive oil
19 -
2 tablespoons maple syrup
20 -
1 tablespoon garlic chili paste
21 -
1 tablespoon rice vinegar
# Instructions:
01 -
Pierce sweet potatoes, roast at 400°F for 50-55 minutes. Wrap garlic bulb top in parchment with oil, salt, and pepper, add to oven for last 15-20 minutes.
02 -
Sauté broccolini until charred, add water and steam 3-4 minutes. Add beans and seasonings, cook 3-4 minutes more.
03 -
Toast pecans 2-3 minutes, add oil, maple syrup, chili paste, and vinegar. Cook 2 minutes more.
04 -
Remove potato skins, mash with roasted garlic, tahini, maple syrup, miso, cinnamon, salt and pepper until smooth.
05 -
Layer mashed sweet potatoes, top with broccolini-bean mixture and spiced pecans.
# Notes:
01 -
Can boil cubed sweet potatoes for faster cooking time
02 -
Can use blender for smoother potato texture
03 -
Works for both dinner and breakfast