Miso Tahini Sweet Potato Bowl
Sweet potatoes are a beloved ingredient in many kitchens. They are sweet, nutritious, and versatile. This Miso Tahini Sweet Potato Bowl combines the goodness of sweet potatoes with rich flavors like tahini and miso paste. It creates a delicious meal that feels both comforting and healthy. Packed with colorful veggies and topped with spiced pecans, this bowl is a feast for both the eyes and the stomach.
Whether you are a seasoned cook or a beginner, this recipe is easy to follow. You will prepare roasted sweet potatoes, sautéed broccolini, and a lovely mixture of spiced pecans. In the end, you will have a wholesome meal that reflects both taste and nutrition. Let’s dive into why you will love this recipe!
WHY YOU WILL LOVE THIS RECIPE
There are several reasons why this Miso Tahini Sweet Potato Bowl will win your heart. First, it is packed with nutrients. Sweet potatoes are good sources of vitamins A and C, and they are high in fiber. The addition of broccolini offers even more vitamins.
Secondly, the flavor combination in this bowl is truly delightful. The sweetness of the sweet potatoes and maple syrup pairs well with the nutty tahini. The miso adds a depth of umami that makes every bite satisfying.
Moreover, it is a colorful dish that looks impressive when served. The vibrant orange of the sweet potatoes, the green of the broccolini, and the spiced pecans create a beautiful contrast.
Lastly, this bowl is highly flexible. You can easily adjust it to suit your dietary needs or what you have on hand. Feel free to substitute the vegetables or change the nuts. This recipe encourages creativity in the kitchen!
HOW TO MAKE MISO TAHINI SWEET POTATO BOWL
Making this Miso Tahini Sweet Potato Bowl is a straightforward process. Follow the recipe steps carefully, and you will have a delicious dish in no time.
EQUIPMENT NEEDED
To make the Miso Tahini Sweet Potato Bowl, you’ll need a few basic kitchen tools:
- Oven
- Baking sheet
- Parchment paper
- Pot for steaming
- Skillet
- Mixing bowls
- Fork or potato masher
Ingredients You’ll Need:
- 3 medium sweet potatoes
- 1 bulb garlic
- 2 tablespoons olive oil, divided
- ½ cup tahini
- 1 tablespoon maple syrup
- 2 teaspoons miso paste
- ½ teaspoon cinnamon
- Salt and pepper to taste
- 2 bunches broccolini, stalks sliced in half
- 15 oz (439g) canned cannellini beans, drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon dried basil
- ¼ teaspoon black pepper
- 1 cup pecans
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon garlic chili paste
- 1 tablespoon rice vinegar
STEP-BY-STEP INSTRUCTIONS:
-
Prepare the Sweet Potatoes:
- Start by piercing the sweet potatoes with a fork.
- Place them on a baking sheet and roast them in a preheated oven at 400°F (200°C) for about 50-55 minutes, or until they are tender.
-
Roast the Garlic:
- While the sweet potatoes are roasting, take a bulb of garlic and wrap its top in parchment paper.
- Drizzle it with 1 tablespoon olive oil, salt, and pepper.
- Add this to the oven for the last 15-20 minutes of the sweet potatoes’ roasting time.
-
Cook the Broccolini:
- In a skillet, sauté the sliced broccolini until it is slightly charred.
- Add a little water to the skillet and steam for about 3-4 minutes until it is tender.
-
Add Beans and Seasonings:
- After steaming the broccolini, add the drained cannellini beans along with garlic powder, onion powder, smoked paprika, salt, dried basil, and black pepper.
- Cook this mixture in the skillet for an additional 3-4 minutes.
-
Toast the Pecans:
- In another skillet, toast the pecans for 2-3 minutes, stirring frequently to avoid burning.
- Add in 2 tablespoons of olive oil, maple syrup, garlic chili paste, and rice vinegar.
- Cook for an additional 2 minutes until the pecans are well coated and fragrant.
-
Mash the Sweet Potatoes:
- Once the sweet potatoes are done, remove the skins and place the flesh in a mixing bowl.
- Squeeze the roasted garlic from the bulb into the sweet potatoes.
- Add tahini, maple syrup, miso paste, cinnamon, salt, and pepper. Mash everything together until you have a smooth, creamy mixture.
-
Assemble the Bowl:
- To serve, layer the mashed sweet potatoes as the base.
- Top with the broccolini and beans mixture, followed by the spiced pecans.
HOW TO SERVE MISO TAHINI SWEET POTATO BOWL
The Miso Tahini Sweet Potato Bowl is best served warm. You can enjoy it as a main dish or as a hearty side. This bowl is filling and satisfying enough to be a complete meal on its own. You can drizzle extra maple syrup or a splash of tahini on top for added flavor.
Furthermore, if you want to make it ahead of time or prepare leftovers, just store the components separately. This way, your meal will remain fresh and delicious.
STORAGE & FREEZING: MISO TAHINI SWEET POTATO BOWL
If you have leftovers, you can store them in airtight containers in the refrigerator. They will stay good for up to 3-4 days. When reheating, you can warm them in the microwave or on the stove.
If you want to freeze the components, you can freeze the mashed sweet potatoes and the broccolini-bean mixture separately. Just make sure to place them in freezer-safe bags. They will last up to 3 months in the freezer. Thaw them in the fridge before reheating.
SERVING SUGGESTIONS
The Miso Tahini Sweet Potato Bowl pairs well with many dishes. You can serve it alongside grilled chicken, tofu, or salmon for a protein boost. It also works great with a simple green salad or roasted vegetables on the side. Feel free to add a touch of hot sauce if you want a bit of heat!
VARIATIONS
There are many ways to modify this recipe to suit your taste. If you cannot find broccolini, you can use regular broccoli, asparagus, or even spinach. For the beans, feel free to substitute with chickpeas or black beans.
If you prefer a different type of nut, try walnuts or almonds instead of pecans. You can also make this bowl vegan by ensuring the maple syrup and tahini are free of additives.
FAQs
1. Can I make this recipe ahead of time?
Yes! The components can be made ahead of time. Store them separately in the fridge for up to 3-4 days.
2. Is it necessary to peel the sweet potatoes?
No, you can leave the skins on if you prefer. They are nutritious and add texture.
3. Can I use another nut butter instead of tahini?
Yes! Almond butter or peanut butter would work as a substitute.
4. How can I make it spicy?
You can add some chili flakes or extra garlic chili paste to give it more heat.
MAKE-AHEAD TIPS FOR MISO TAHINI SWEET POTATO BOWL
To save time during the week, you can roast the sweet potatoes and garlic ahead of time. You can also prepare the spiced pecans in advance. Store everything in the refrigerator and just assemble your bowl when you are ready to eat. This will make it quick and easy to enjoy a delicious and nutritious meal!
The Miso Tahini Sweet Potato Bowl is not only flavorful but also allows for creativity. With simple ingredients and easy steps, you can create a meal that everyone will enjoy. Enjoy your cooking!
Miso Tahini Sweet Potato Bowl
Ingredients
Method
- Start by piercing the sweet potatoes with a fork. Place them on a baking sheet and roast them in a preheated oven at 400°F (200°C) for about 50-55 minutes, or until they are tender.
- While the sweet potatoes are roasting, wrap the top of the bulb of garlic in parchment paper, drizzle with 1 tablespoon olive oil, salt, and pepper, and add to the oven for the last 15-20 minutes of the sweet potatoes' roasting time.
- In a skillet, sauté the sliced broccolini until slightly charred. Add a little water to the skillet and steam for about 3-4 minutes until it is tender.
- After steaming the broccolini, add the drained cannellini beans along with garlic powder, onion powder, smoked paprika, salt, dried basil, and black pepper. Cook for an additional 3-4 minutes.
- In another skillet, toast the pecans for 2-3 minutes, stirring frequently to avoid burning. Add in 2 tablespoons of olive oil, maple syrup, garlic chili paste, and rice vinegar. Cook for an additional 2 minutes until the pecans are well coated and fragrant.
- Once the sweet potatoes are done, remove the skins and place the flesh in a mixing bowl. Squeeze the roasted garlic into the sweet potatoes. Add tahini, maple syrup, miso paste, cinnamon, salt, and pepper. Mash everything together until smooth.
- To serve, layer the mashed sweet potatoes as the base. Top with the broccolini and beans mixture, followed by the spiced pecans.