Tahini Sweet Potato Bowl (Print Version)
# Ingredients:
→ Miso-Tahini Potato Mash
01 -
3 mid-sized sweet potatoes
02 -
1 head of garlic
03 -
2 tablespoons olive oil, split
04 -
1/2 cup tahini sesame paste
05 -
1 tablespoon pure maple syrup
06 -
2 teaspoons fermented miso
07 -
1/2 teaspoon ground cinnamon
08 -
Salt and black pepper, as needed
→ Seasoned Veggies & Beans
09 -
2 bunches broccolini (halve the stalks)
10 -
15 ounces (439g) drained and rinsed white cannellini beans
11 -
1 teaspoon dried garlic powder
12 -
1 teaspoon onion seasoning
13 -
1/2 teaspoon smoked paprika
14 -
1/4 teaspoon dried basil leaves
15 -
1/2 teaspoon table salt
16 -
1/4 teaspoon ground black pepper
→ Sweet & Zesty Pecans
17 -
1 cup whole pecan halves
18 -
2 tablespoons cooking olive oil
19 -
2 tablespoons maple syrup (for sweetness)
20 -
1 tablespoon chili garlic sauce
21 -
1 tablespoon rice wine vinegar
# Instructions:
01 -
Prick sweet potatoes with a fork. Cook in the oven at 400°F for about 50-55 minutes. Wrap the garlic bulb in a piece of parchment, drizzle with oil, and sprinkle with salt and pepper—put it in the oven during the last 15-20 minutes.
02 -
Char broccolini in a pan, add a splash of water, and let it steam for 3-4 minutes. Then, toss in the beans and all seasonings, cooking for another 3-4 minutes.
03 -
Warm up pecans in a skillet for 2-3 minutes, then combine with oil, maple syrup, chili sauce, and vinegar. Cook another 2 minutes, stirring constantly.
04 -
Peel skins off potatoes, mash them together with the roasted garlic, tahini, maple syrup, miso, cinnamon, salt, and pepper. Keep mashing until smooth.
05 -
Spread mashed sweet potatoes at the bottom, top with the broccolini-bean mixture, then finish with a handful of spiced pecans.
# Notes:
01 -
Chopped sweet potatoes can be boiled to save time
02 -
Blending ensures creamier mashed potatoes
03 -
Good meal option for mornings or evenings