Sweet Potato Miso Bowl (Print Version)
# Ingredients:
→ Tahini-Miso Sweet Potatoes
01 -
3 sweet potatoes, medium-sized
02 -
1 garlic bulb
03 -
2 tablespoons olive oil (split into 2 portions)
04 -
½ cup sesame tahini
05 -
1 tablespoon pure maple syrup
06 -
2 teaspoons savory miso
07 -
½ teaspoon ground cinnamon
08 -
Season with salt and black pepper
→ Seasoned Veggies & Beans
09 -
2 broccolini bunches, slice stems in half
10 -
One 15 oz (439g) can cannellini beans, rinse and drain
11 -
1 teaspoon powdered garlic
12 -
1 teaspoon onion powder
13 -
½ teaspoon smoked paprika
14 -
½ teaspoon salt crystals
15 -
¼ teaspoon dried basil leaves
16 -
¼ teaspoon ground black pepper
→ Sweet & Zesty Pecans
17 -
1 cup of pecan halves
18 -
2 tablespoons extra-virgin olive oil
19 -
2 tablespoons maple syrup
20 -
1 tablespoon spicy chili garlic paste
21 -
1 tablespoon rice vinegar
# Instructions:
01 -
Poke holes in sweet potatoes and bake at 400°F for 50-55 minutes. Drizzle oil, sprinkle salt and pepper on wrapped garlic bulb in parchment, place in oven for the final 15-20 minutes.
02 -
Start by charring broccolini in a pan, add a splash of water, and steam for about 3-4 minutes. Toss in beans with spices, cook for another 3-4 minutes.
03 -
Warm up pecans in a skillet for 2-3 minutes, then mix in oil, syrup, chili paste, and vinegar. Cook just 2 more minutes.
04 -
Skin the potatoes and mash them with roasted garlic, tahini, miso, syrup, a dash of cinnamon, and some salt and pepper until they're creamy.
05 -
Layer the mashed potatoes first, pile the bean-broccolini mix on top, and sprinkle with sweet, spiced pecans.
# Notes:
01 -
Cubed potatoes can be boiled to speed things up.
02 -
Use a blender if you'd like a silkier texture for mashed potatoes.
03 -
This dish can be served during both breakfast or dinner.