I’m a big fan of meals that are as nourishing as they are flavorful, and this one checks all the boxes. The roasted garlic and miso-tahini mash is rich and creamy, the broccolini and beans bring protein and texture, and the maple-chili pecans add an unexpected sweet and spicy crunch. It’s completely plant-based, gluten-free, and dairy-free—plus, it feels like comfort food without being heavy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Miso Tahini Sweet Potatoes:
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
Spiced Vegetables & Beans:
2 bunches broccolini, stalks sliced in half
15 oz 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
Sweet & Savory Pecans:
1 cup pecans
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon garlic chili paste
1 tablespoon rice vinegar
Directions
I start by preheating the oven to 400°F. I pierce the sweet potatoes with a fork and roast them on a baking sheet for 50–55 minutes until soft.
For the garlic, I slice off the top of the bulb, drizzle with 1 tablespoon olive oil, season with salt and pepper, wrap it in parchment paper, and roast it in the oven during the last 15–20 minutes.
While those roast, I sauté the broccolini in a large skillet over medium-high heat until slightly charred. I then add a splash of water, cover, and steam for 3–4 minutes.
I stir in the cannellini beans and all the seasonings, and cook everything for another 3–4 minutes until the beans are warm and flavorful.
In a small pot, I toast the pecans for 2–3 minutes. Then I add olive oil, maple syrup, garlic chili paste, and rice vinegar, cooking for 2 more minutes until the nuts are coated and slightly sticky.
Once the sweet potatoes and garlic are done, I remove the skins and mash the sweet potato flesh with the roasted garlic, tahini, maple syrup, miso paste, cinnamon, salt, and pepper until smooth and creamy.
To assemble, I scoop the mashed sweet potatoes into bowls, top with the broccolini-bean mix, and finish with a handful of the maple-chili pecans.
Servings and timing
This recipe makes 4 hearty bowls. It takes about 70 minutes total: 10 minutes for prep and 60 minutes for cooking and assembling. If I’m short on time, I sometimes boil the sweet potatoes instead of roasting them, which cuts down the cooking time.
Variations
I swap broccolini with kale, spinach, or asparagus depending on what I have.
Instead of cannellini beans, I sometimes use chickpeas or black beans for variety.
For extra creaminess, I add a splash of plant-based milk to the sweet potato mash.
To boost protein, I top the bowl with grilled tofu or tempeh.
When I want it spicier, I add more chili paste or sprinkle red pepper flakes over the top.
Storage/Reheating
I store leftovers in airtight containers in the fridge for up to 4 days. When I reheat, I do it gently on the stovetop or in the microwave, adding a little water to the sweet potato mash if it’s too thick. The pecans stay crunchy if stored separately at room temperature in a sealed jar.
FAQs
Can I make the sweet potatoes ahead of time?
Yes, I often roast and mash the sweet potatoes a day in advance. I store them in the fridge and reheat before assembling the bowls.
Is there a substitute for miso paste?
If I’m out of miso, I use a splash of soy sauce or tamari for a similar salty umami taste, but miso gives it the best depth of flavor.
What if I don’t have tahini?
I’ve made this with almond butter or sunflower seed butter in a pinch. It changes the flavor slightly but still works well.
Are the pecans spicy?
They have a mild heat from the chili paste, but the maple syrup balances it. If I want it mild, I reduce or skip the chili paste.
Can I freeze this bowl?
I don’t recommend freezing the full bowl, but the mashed sweet potatoes freeze well. I thaw and reheat them before adding fresh toppings.
Conclusion
This Miso Tahini Sweet Potato Bowl is one of my go-to meals when I want something filling, wholesome, and layered with flavor. I love how it combines creamy, crunchy, spicy, and sweet in every bite. It’s easy to customize, perfect for meal prep, and always leaves me feeling satisfied.
This nourishing miso tahini sweet potato bowl is loaded with roasted garlic, spiced beans, charred broccolini, and crunchy maple-chili pecans.
Ingredients
→ Miso Tahini Sweet Potatoes
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
→ Spiced Vegetables & Beans
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
→ Sweet & Savory Pecans
1 cup pecans
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon garlic chili paste
1 tablespoon rice vinegar
Instructions
Roast Sweet Potatoes & Garlic:
Pierce sweet potatoes and place on a baking sheet. Roast at 400°F (200°C) for 50–55 minutes.
Wrap the garlic bulb (top trimmed) in parchment with a drizzle of olive oil, salt, and pepper. Add to the oven for the last 15–20 minutes of baking.
Cook Broccolini & Beans:
In a large skillet, sauté broccolini with olive oil until slightly charred. Add a splash of water, cover, and steam for 3–4 minutes.
Stir in cannellini beans and all seasonings. Cook another 3–4 minutes until heated through.
Prepare Sweet & Savory Pecans:
Toast pecans in a dry pan for 2–3 minutes. Add olive oil, maple syrup, garlic chili paste, and rice vinegar. Stir and cook for 2 more minutes, until glazed.
Make the Whipped Sweet Potatoes:
Remove skins from roasted sweet potatoes. Mash together with roasted garlic, tahini, maple syrup, miso paste, cinnamon, salt, and pepper.
(Use a blender or hand mixer for extra smooth texture.)
Assemble the Bowl:
Layer whipped sweet potatoes as the base. Top with broccolini and bean mixture. Finish with sweet and savory pecans. Serve warm.
Notes
For a quicker method, cube and boil sweet potatoes until tender.
A food processor or blender yields a silky-smooth mash.
Delicious for both dinner and savory breakfast bowls.
Store leftovers in an airtight container for up to 3 days.
