Hello, lovely foodies & happy Monday!
As the seasons change and the air turns crisp, it’s time to embrace the cozy vibes of fall with a hearty vegan meal that’s as comforting as it is delicious. If you’re over vegan meat alternatives or you just want an easy vegan meal to make sure you’re maximizing your vitamins and minerals, I have just the meal for you.
Sometimes I’m just in the mood for something simple, delicious and jam packed with flavor and this vegan dinner recipe fits the bill. And a really cool thing about this recipe is that you can swap out one for another, mix & match and have this same meal all week without feeling as if you’re eating the same thing.
Don’t believe me? Switch the broccoli for cauliflower or use purple potatoes rather than sweet potatoes and beans? Well go nuts and test out a variety of beans until you find a combo that suits your taste buds.
Kitchen Tools:
*Baking sheets
*Cutting board
*Mixing bowl
Now let’s gather our ingredients for this vibrant meal!!
Ingredients:
For the Roasted Broccoli
*Broccoli, cut into florets
*1/2 lemon, zested & juiced
*Salt and pepper, to taste
*Garlic powder (optional)
For the Miso Mashed Sweet Potatoes:
*Sweet potatoes
*Miso paste
*Almond milk
*Reserve potato water
*Salt & black pepper
*Paprika, garlic & nutmeg
For the Spiced Air-Fried Butter Beans
*Butter beans, drained and rinsed
*Cumin
*Smoked paprika
*Tabasco chili powder
*Garlic
*Salt & pepper
*Ground ginger
Instructions
Roast the Broccoli
*Preheat your oven to 425°F (220°C).
*On a baking sheet, toss the broccoli florets with lemon juice, salt, pepper, and garlic powder if using. Spread them out in a single layer.
*Roast in the oven for about 20 minutes or until tender and slightly crispy around the edges. Give them a toss halfway through for even roasting.
Prepare the Miso Mashed Sweet Potatoes
*Bring a pot of salted water to a boil. Add the sweet potatoes and cook for about 15 minutes or until fork-tender.
*Drain the sweet potatoes and return them to the still-warm pot. Add the miso paste, maple syrup (if using), starch water/almond milk, salt, and pepper.
*Mash everything together until smooth and creamy. Adjust seasoning to taste.
Air-Fry the Butter Beans
*In a mixing bowl, combine the drained butter beans with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
*Preheat your air fryer to 200°C (400°F).
*Place the seasoned butter beans in the air fryer basket in a single layer. Air fry for about 10-12 minutes or until they’re crispy on the outside but still tender inside. Shake the basket halfway through cooking for even crisping.
Once everything is cooked, it’s time to plate up! Start with a generous scoop of miso mashed sweet potatoes as your base. Top it with roasted broccoli and sprinkle those spiced air-fried butter beans on top for added crunch.
Enjoy!
This colorful dish is not only visually appealing but also packed with nutrients—fiber from the broccoli and beans, vitamins from sweet potatoes, and that delightful umami flavor from miso. It’s perfect for meal prep too; you can easily double or triple the recipe for leftovers throughout the week. So there you have it—a cozy vegan dinner that’s sure to warm your heart and satisfy your taste buds! Give this recipe a try and let me know how much you love it! Happy cooking! 🌱✨
Some links are affiliate links which means I’ll earn money if you buy these products. Feel free to click on the links to help a fellow blogger out! Thanks.
The Spicy Spatula 
Whatcha think?