Sweet Potato Bowl Miso (Print Version)
# Ingredients:
→ Miso & Tahini Potatoes
01 -
3 average-sized sweet potatoes
02 -
1 whole garlic bulb
03 -
2 tablespoons olive oil (split)
04 -
½ cup sesame tahini
05 -
1 tablespoon natural maple syrup
06 -
2 teaspoons fermented miso paste
07 -
½ teaspoon ground cinnamon
08 -
Salt and pepper, as needed
→ Seasoned Veggies & Beans
09 -
2 broccolini bunches, split stalks
10 -
15 oz (439g) canned cannellini beans, rinsed
11 -
1 teaspoon garlic powder
12 -
1 teaspoon onion powder
13 -
½ teaspoon smoked paprika
14 -
¼ teaspoon dried basil
15 -
½ teaspoon sea salt
16 -
¼ teaspoon ground black pepper
→ Candied Spicy Pecans
17 -
1 cup pecan halves
18 -
2 tablespoons olive oil
19 -
2 tablespoons real maple syrup
20 -
1 tablespoon chili garlic paste
21 -
1 tablespoon rice vinegar
# Instructions:
01 -
Score the sweet potatoes and bake at 400°F for 50-55 mins. Coat the garlic bulb with oil, salt, and pepper. Wrap in parchment and bake alongside for the last 15-20 mins.
02 -
Char broccolini in a skillet, then steam with a splash of water for 3-4 mins. Stir in beans and spices; cook for another 3-4 mins.
03 -
Lightly toast pecans for 2-3 mins. Mix in oil, maple syrup, chili paste, and vinegar. Cook for 2 more minutes.
04 -
Peel roasted sweet potatoes and mash with tahini, roasted garlic, cinnamon, miso, maple syrup, salt, and pepper until creamy.
05 -
Spread mashed sweet potato on a plate, add the broccolini and bean mix on top, and finish with pecans.
# Notes:
01 -
Dice and boil sweet potatoes for faster softening
02 -
Use a blender if you want extra-smooth potatoes
03 -
This dish works for any meal, even breakfast!