This Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini is the perfect option for dinner or a savory breakfast!
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There’s not a person I haven’t met that hasn’t liked potatoes in any form. If you’re here, you probably feel the same way. I promise that this Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini is going to level up how you feel about potatoes even more.
You are going to get to level up your potato game when you make super flavorful mashed sweet potatoes, and then top it with spiced and charred beans and broccolini.
But wait – we’re also topping this with a sweet and savory pecan topping that brings this whole bowl together in a way that is going to make you think you are ready to compete for Top Chef.
Get ready for a flavor and texture explosion that you won’t be able to get enough of every time!
Jump to:
Why You’ll Love This Recipe
- Flavorful – This meal tastes like it’s straight out of the kitchen of your favorite restaurant. You won’t believe how much flavor you get from this dish!
- Versatile – It’s so easy to swap the vegetables, the nuts, the beans, to make this a pantry friendly dish that you can make anytime you want and switch things up for more flavor
🥘Recipe Ingredients
Gather your ingredients!
- Sweet Potatoes – This is the base for the dish. It’s full of flavor, adds an immediate texture, and provides nutrients.
- Broccolini – This is a fun and different way to get a green vegetable in. Broccolini has smaller florets and longer stems, but still great flavor.
- Walnuts – When toasted and spiced, walnuts provide great flavor and a texture component that is wonderful.
- Cannellini Beans – We are using beans for protein, but also another texture that all comes together.
- Tahini – An umami flavor here adds another nutty balance to the dish.
- Miso – provides a salty umami flavor that elevates the dish in a simple way.
- Maple Syrup – a little syrup balances the umami and savoriness of the dish
- Spices – We use a variety of spices in all layers of the dishes to build upon the flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Sweet Potatoes – You could also use purple sweet potatoes, yukon or russet potatoes, or even mashed pumpkin or squash instead
- Broccolini – Regular broccoli or even cauliflower would be another option
- Walnuts – Pecans, pepitas, sunflower seeds, hemp seeds, or another nut or seed
- Cannellini Beans – you can use butter beans, great northern, pinto beans, or even chickpeas
- Tahini – You can use peanut butter instead
- Miso – soy sauce would be an alternative here
- Maple Syrup – date syrup or agave could be an option
- Other Additions – Some additions could be another protein like tofu, tvp, or seitan pieces. For vegetables you could swap or add something like carrots, Brussels sprouts, eggplant, bok choy, or peas.
Recipe FAQs:
There are a few allergens in this dish – pecans, tahini, and miso. Pecans can be swapped with sunflower seeds or pepitas. Tahini can be swapped sunflower butter or a non-dairy oat yogurt. Miso can be omitted or swapped with vegetable stock.
We really think this dish is best served fresh; however, it can be stored in a freezer safe container and frozen up to 3 months.
Yes, this dish is good for 2-3 days after it’s made. Store in a tightly sealed container in the fridge when not using.
Other Vegan Bowl Recipes to Consider:
🥳 Get the Full Recipe
Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini
Ingredients
For the mashed miso tahini potatoes
- 3 medium sweet potatoes
- 1 bulb garlic
- 2 tablespoon olive oil, divided
- ½ cup tahini
- 1 tablespoon maple syrup
- 2 teaspoon miso paste
- ½ teaspoon cinnamon
- salt
- pepper
For the spiced broccoli and beans
- 2 bunches broccolini, stalks sliced in half
- 15 oz canned cannellini beans, drained and rinsed (439g)
- 1 tsp garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon dried basil
- ¼ teaspoon black pepper
For the Toasted Sweet and Savory Pecans
- 1 cup pecans
- 2 tbsp olive oil
- 2 tablespoon maple syrup
- 1 tablespoon garlic chili paste (more or less to taste)
- 1 tablespoon rice vinegar
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. Pierce each sweet potato with a fork all over. Place on baking sheet and cook for 50-55 minutes or until fork tender.
- Leaving the paper intact, cut the top quarter of an inch (25mm) off the bulb of garlic. Drizzle with a teaspoon of olive and sprinkle with a pinch each salt and pepper. Cover with parchment paper tied with twine or foil. Place on the baking sheet with the potatoes during the last 15-20 minutes of cooking.
- While potatoes are cooking – add 2 tablespoon of oil to a large skillet over medium heat. Add the broccolini and saute until a little char develops. Add just enough water to steam (about 2 tbsp) and cover. Let cook for 3-4 minutes. Should be softer, but not fork tender yet. Add the beans, garlic powder, onion powder, smoked paprika, salt, basil and black pepper. Stir together and cook for another 3-4 minutes.
- In a small pot over medium heat, add pecans and stir for 2-3 minutes to toast, careful not to burn. Add olive oil, maple syrup, chili paste, and rice vinegar. Stir together and let cook for 2 minutes, remove from heat.
- When potatoes are done, remove from oven and carefully remove skin when cool to touch. Add to a large bowl* with at least 5 cloves of the roasted garlic (more or less to taste), tahini, maple syrup, miso, cinnamon, salt and pepper. Mash with a potato masher or hand mixer until smooth.
- To make your bowl, spread out a layer of mashed sweet potatoes, top with your broccolini and beans mixture, and add some of the pecan syrup mixture on top. Enjoy!
Notes
Video
Nutrition
Did you make and love this recipe?
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Delicious recipe! Enjoy your recipes and your calming voice 😀
Thank you so much!
Just made this and I’m sitting here eating it now and, WOW! Such great flavor! Love the sweetness of the potatoes and the savory seasoning on the beans and broccoli. I left out the pecans because I didn’t have any but I did everything else to a T. Next time I’ll make sure to have pecans on hand. I highly recommend this recipe!
So happy you enjoyed it
This is the answer to sweet potatoes you didn’t know you were looking for. They turned out delicious.
To be honest, I did a lot of corner cutting to save time. My husband is not a dairy or meat free kind of guy, so I end up with a lot of 1 1/2 meal cooking nights. He ate the sweet potatoes as a side and I carried on with the rest for my main.
I couldn’t get it in my face fast enough.
hahah i love this!
I can’t describe how much I loved this meal! It’s Fall in a bowl.
100% agree!
Great flavors and I love the walnut topping! Thank you!
You’re so welcome
I feel the need to be a dissenting voice here – I did not like this recipe at all. While the individual components were fine, together they made absolutely no sense. The weird combination of textures left me feeling nauseous, and I cannot for the life of me understand why the beans were included in this recipe. The more I think about this recipe the more it kind of just grosses me out.
Understand that not every recipe isn’t for everyone.
Made this tonight for my family. I didn’t have enough sweet potato so I added roasted carrots and polenta to the sweet potato mixture. It was delicious and super filling!
great idea!