Ingredients
For the Sweet Potato Puree:
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup unsweetened plant-based milk (almond, oat, or soy)
- 1 tablespoon miso paste
- 1 tablespoon tahini
- 1 teaspoon lemon juice
For the Sautéed Broccolini:
- 1 bunch broccolini, trimmed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ½ teaspoon red pepper flakes
- ½ teaspoon soy sauce or coconut aminos
For the Spiced Beans:
- 1 (15 oz) can white beans or chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
For the Miso Tahini Dressing:
- 2 tablespoons tahini
- 1 tablespoon miso paste
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon soy sauce
- 2 tablespoons warm water (to thin)
Optional Garnishes:
- Chopped toasted almonds or sesame seeds
- Fresh cilantro or parsley
- Lime wedges for extra zest
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, salt, and black pepper.
- Spread evenly on a baking sheet and roast for 25-30 minutes, until soft and caramelized.
- Once roasted, blend with plant-based milk, miso, tahini, and lemon juice until smooth.
Step 2: Sauté the Broccolini
- Heat olive oil in a pan over medium heat.
- Add the garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Toss in the broccolini and stir-fry for 4-5 minutes, adding a splash of soy sauce.
- Remove from heat when tender-crisp.
Step 3: Prepare the Spiced Beans
- Heat olive oil in a small pan over medium heat.
- Add the beans, followed by smoked paprika, cumin, garlic powder, salt, and pepper.
- Sauté for 5-7 minutes until golden and slightly crispy.
Step 4: Make the Miso Tahini Dressing
- In a small bowl, whisk together tahini, miso paste, lemon juice, maple syrup, and soy sauce.
- Gradually add warm water until smooth and pourable.
Step 5: Assemble the Bowl
- Spread a generous layer of sweet potato puree at the base of the bowl.
- Add the sautéed broccolini and spiced beans on top.
- Drizzle generously with the miso tahini dressing.
- Garnish with toasted almonds, sesame seeds, or fresh cilantro.
- Serve with lime wedges for an extra burst of brightness.
Notes
Tips for the Best Miso Tahini Sweet Potato Bowl
✔ Roast Sweet Potatoes Until Caramelized – This enhances their natural sweetness and depth of flavor.
✔ Use High-Quality Tahini – A smooth, runny tahini works best for the dressing.
✔ Balance the Dressing – Adjust miso for saltiness, maple syrup for sweetness, and lemon for tang.
✔ Don’t Overcook the Broccolini – It should be tender but still crisp.
✔ Customize to Your Taste – Swap beans for chickpeas or lentils for variety.