Miso Tahini Whipped Sweet Potato Bowl with Spiced Beans and Broccolini

This vibrant plant-based bowl balances creamy, savoury whipped sweet potato with spiced beans, crisp broccolini, and a touch of miso tahini richness. It’s full of satisfying textures and nutrient-dense ingredients — ideal for a hearty lunch or a balanced dinner.

Serves: 2
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

For the whipped sweet potato

• 2 medium sweet potatoes, peeled and chopped
• 1 tablespoon white miso paste
• 1 tablespoon tahini
• 1 tablespoon olive oil
• 1–2 tablespoons warm water (as needed)
• Salt, to taste

For the spiced beans

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 pinch chilli flakes (optional)
• 1 x 400g tin black beans or kidney beans, rinsed and drained
• Salt and pepper, to taste

For the broccolini

• 1 bunch broccolini, trimmed
• 1 teaspoon sesame oil or olive oil
• Pinch of sea salt

To serve

• Fresh coriander or parsley, chopped
• Toasted sesame seeds or pepitas
• Lemon wedges (optional)

Method

1. Prepare the sweet potatoes:
   Place the chopped sweet potatoes in a saucepan, cover with water, and bring to a boil. Simmer for 15–20 minutes or until completely soft. Drain and transfer to a food processor or blender.
2. Add miso paste, tahini, olive oil, and a small splash of warm water. Blend until smooth and fluffy, adding more water as needed to reach a creamy consistency. Season with salt and set aside.
3. Cook the spiced beans:
   In a small frying pan, heat olive oil over medium heat. Add the garlic, cumin, paprika, and chilli flakes. Stir for 30 seconds until fragrant.
4. Add the beans and toss to coat. Cook for 5–7 minutes, stirring occasionally, until warmed through and slightly crisp. Season with salt and pepper.
5. Steam or sauté the broccolini:
   Lightly steam the broccolini for 3–4 minutes until just tender, or sauté in a pan with sesame oil and a pinch of salt for 5 minutes.
6. Assemble the bowl:
   Spoon the whipped sweet potato into two shallow bowls. Top with the spiced beans and broccolini. Garnish with chopped herbs, sesame seeds or pepitas, and a wedge of lemon if using.

Tip: You can prepare the whipped sweet potato in advance and store it in the fridge for up to three days. It also makes a great side dish on its own.