Published: by Larisha Bernard · This post may contain affiliate links · 62 Comments
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This Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini is the perfect option for dinner or a savory breakfast!
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!
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Jump to:
- Why You’ll Love This Recipe
- 🥘Recipe Ingredients
- Substitutions and Variations:
- Recipe FAQs:
- Other Vegan Bowl Recipes to Consider:
- Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini
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:
Can I make this dish top 9 allergen free?
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.
Can this be frozen?
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.
Can I prep this dish ahead of time?
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:
- Oven Roasted Cauliflower and Hummus Bowl
- Creamy Miso Polenta Bowl with Oven Roasted Maple Sriracha Cauliflower
- Vegan Copycat Chipotle Sofritas Burrito Bowl
- Vegan Jerk Tofu Rice Bowls with Vegetables
Print Recipe
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Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini
This Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini is the perfect option for dinner or a savory breakfast!
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Breakfast, Main Course
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: Andrew Bernard
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
Sweet Potatoes –you could also cube and boil your sweet potatoes for a faster mashed and then mash. This will loose some of the flavor from the sweet potatoes that they get when roasting, but will speed up the cook time.
Blender Method – you can also place the softened potatoes and other ingredients in a blender for a smoother texture.
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Reader Interactions
Comments
Miss H
G’day from OzJust made this for lunch -what a fabulous assault on the taste buds.
Thanks for sharing your delicious and vegan inspired recipes 🫶🏻
Reply
Larisha Bernard
So glad you enjoyed it!
Reply
Miss H
What a fabulous assault on the tastebuds 🫶🏻Reply
Larisha Bernard
LOL!
Reply
Sandra
I like the concept of it but didn’t think it was a super tasty dish. The textures of the beans and mash kind of melted together, it was a bit stodgy. Felt like it needed a sauce, maybe a (vegan) yoghurt sauce to add some freshness. Or maybe some stock or like a butter sauce added to the beans to break up the texture. I felt the broccoli and beans also needed more seasoning.
I liked the mash a lot though, the miso went really well with the sweet potatoe. And I like the thought of all of these things together, especially the coated crispy pecans as topping. It’s really beautiful on the plate too, it looks like artReply
Larisha Bernard
Thanks for sharing your feedback!
Reply
Anna
Kia ora!
This was delicious but a little on the sweet side for myself and. h partner.
I don’t think the maple syrup is necessary for the sweet potatoes so I will omit this next time and also half the amount required for the pecans.Reply
Larisha Bernard
Thanks for sharing your feedback!
Reply
Sara
I made this recipe. Fantastic! My husband raved about. Thank youReply
Larisha Bernard
So happy to hear that!
Reply
Carlie
Wow – this was next-level delicious. The miso and the tahini balances the sweet of the potato, and the beans with the broccolini and pecans were outstanding. My husband went back for thirds! Would be great any time, but definitely planning ahead for Thanksgiving (I’ll need to double the recipe because I know the carnivores will chow it down also!).Reply
Larisha Bernard
YESSSSSS! 100% agree!
Reply
Molly Quoyeser
5 star recipe my friend!! Delicious!Reply
Larisha Bernard
so glad to hear that!
Reply
Amanda Spinosa
I made this for dinner tonight, it’s absolutely incredible and will definitely be a staple!Reply
Larisha Bernard
So glad you enjoyed it!
Reply
Linda Bohan
We had this for dinner tonight. sooooo tasty. thanks so much
Larisha Bernard
yay!
Steph
Really nice balance of savory and sweet flavors. Pleasant play of textures. This recipe does dirty up a lot of dishes, though. Would still make again. My husband who is not a healthy eater loved it and gave me a high five. ✋🍠
Helpful hint: I prepared the 3 sweet potatos and foil wrapped garlic head in the instant pot on 11 minutes, which takes about 25-30 minutes instead of 50.Reply
Larisha Bernard
Thanks for the instant pot tip here! Glad you enjoyed it
Reply
Daphne
The sweet potatoes are delicious! I whipped them in the blender. I don’t know what made you think that that ni and miso go with sweet potatoes, but WOW! I will be making this over and over.Reply
Larisha Bernard
LOL, glad you enjoyed it
Reply
HayB
Absolutely delicious and incredibly filling. Can’t wait to make it again!Reply
Larisha Bernard
So glad to hear that
Reply
Gena C
This was delicious! I made a couple of substitutions to use some items that I needed to use up, so rainbow chard instead of broccolini, black beans instead of cannellini. Seasoning was warm and delicious!Reply
Larisha Bernard
so glad you got to use up some things and still enjoy the meal!
Reply
T
what type of miso paste did you use
Reply
Larisha Bernard
white
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