Creamy Beet and Sweet Potato Bowl with Burrata, Spiced Pecans, and Maple Tahini

Introduction

This Creamy Beet & Sweet Potato Bowl with Burrata, Spiced Pecans, and Maple Tahini is a luxurious yet wholesome dish that balances earthy, creamy, sweet, and tangy flavors. It’s perfect as a warming autumn dish or a festive main course for gatherings. The roasted beets and sweet potatoes provide a soft, comforting base, while the creamy burrata adds a decadent touch. The spiced pecans give it a crunchy texture, and the maple tahini dressing binds all flavors together with a nutty sweetness. Finally, a cranberry sage drizzle adds a pop of color and a refreshing hint of herbal flavor.

Ingredients:

For the Bowl

  • 2 medium beets, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 ball of burrata cheese
  • 1 cup arugula (optional, for extra greens)

For the Spiced Pecans

  • 1/2 cup pecans
  • 1 teaspoon olive oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon maple syrup
  • Pinch of sea salt

For the Maple Tahini Dressing

  • 2 tablespoons tahini
  • 1 tablespoon maple syrup
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 2-3 tablespoons water, to thin as needed

For the Cranberry Sage Drizzle

  • 1/4 cup cranberry juice
  • 1 tablespoon fresh sage, finely chopped
  • 1 teaspoon honey or maple syrup (optional)

Preparation

Step 1: Roast the Vegetables

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced beets and sweet potatoes with olive oil, salt, and pepper.
  3. Spread them evenly on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until they are tender and slightly caramelized. Remove from oven and set aside.

Step 2: Prepare the Spiced Pecans

  1. While the vegetables are roasting, prepare the spiced pecans.
  2. In a small bowl, combine pecans, olive oil, cinnamon, smoked paprika, maple syrup, and a pinch of salt.
  3. Toss well to coat and spread on a separate baking sheet.
  4. Toast the pecans in the oven for 7-10 minutes, stirring halfway through to prevent burning. Remove and allow them to cool.

Step 3: Make the Maple Tahini Dressing

  1. In a small bowl, whisk together tahini, maple syrup, lemon juice, Dijon mustard, salt, and pepper.
  2. Gradually add water, one tablespoon at a time, until the dressing reaches a pourable consistency.

Step 4: Prepare the Cranberry Sage Drizzle

  1. In a small saucepan over medium heat, reduce the cranberry juice by half, about 3-5 minutes.
  2. Remove from heat and stir in finely chopped sage and honey (if using).
  3. Let cool; the sauce will thicken slightly.

Step 5: Assemble the Bowl

  1. In serving bowls, arrange a bed of roasted beets and sweet potatoes.
  2. Place a generous scoop of arugula (if using) on one side.
  3. Add the burrata in the center, tearing it slightly to expose the creamy center.
  4. Sprinkle the spiced pecans over the bowl.
  5. Drizzle the maple tahini dressing over the entire bowl and finish with a few drops of cranberry sage drizzle for a pop of color.

Cooking Notes

  • Roasting Tips: Make sure to spread out the vegetables on the baking sheet to allow even roasting and avoid steaming.
  • Dressing Consistency: Adjust the water in the tahini dressing until it reaches your preferred thickness; it should be thick but pourable.
  • Cranberry Drizzle: If cranberry juice is unavailable, pomegranate juice can be a lovely substitute.
  • Burrata: Burrata is best served at room temperature to ensure maximum creaminess when torn apart.

Serving Suggestions

  • Serve this dish warm, as it highlights the roasted flavors of the beets and sweet potatoes.
  • Pair it with a simple green side salad or crusty bread to complement the creamy, earthy tones of the bowl.
  • Garnish with additional fresh sage or a sprinkle of flaky sea salt for a refined touch.

Tips

  • Meal Prep: Roast the vegetables and make the spiced pecans ahead of time. Store in airtight containers and reheat the veggies before serving.
  • Spice Variation: For a more complex flavor, try adding a pinch of cayenne to the spiced pecans or a dash of cumin to the roasted vegetables.
  • Extra Protein: Add chickpeas or quinoa for additional protein, making this bowl heartier.

Prep Time:

20 minutes

Cooking Time:

30 minutes

Total Time:

50 minutes

Nutritional Information (Approximate per serving):

  • Calories: 480 kcal
  • Protein: 14g
  • Sodium: 300mg

Conclusion

This Creamy Beet & Sweet Potato Bowl with Burrata, Spiced Pecans, and Maple Tahini is a culinary delight that brings warmth, texture, and a symphony of flavors to your table. Perfect for those who love the combination of savory, sweet, and tangy, this bowl is ideal for any meal. Whether you’re enjoying it solo or serving it as a show-stopping side, this dish is bound to impress.

Print
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Creamy Beet and Sweet Potato Bowl with Burrata, Spiced Pecans, and Maple Tahini


  • Author: Imili Johnson
  • Total Time: 50 minutes

Ingredients

Scale

For the Bowl

  • 2 medium beets, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 ball of burrata cheese
  • 1 cup arugula (optional, for extra greens)

For the Spiced Pecans

  • 1/2 cup pecans
  • 1 teaspoon olive oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon maple syrup
  • Pinch of sea salt

For the Maple Tahini Dressing

  • 2 tablespoons tahini
  • 1 tablespoon maple syrup
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 23 tablespoons water, to thin as needed

For the Cranberry Sage Drizzle

  • 1/4 cup cranberry juice
  • 1 tablespoon fresh sage, finely chopped
  • 1 teaspoon honey or maple syrup (optional)

Instructions

Step 1: Roast the Vegetables

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced beets and sweet potatoes with olive oil, salt, and pepper.
  3. Spread them evenly on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until they are tender and slightly caramelized. Remove from oven and set aside.

Step 2: Prepare the Spiced Pecans

  1. While the vegetables are roasting, prepare the spiced pecans.
  2. In a small bowl, combine pecans, olive oil, cinnamon, smoked paprika, maple syrup, and a pinch of salt.
  3. Toss well to coat and spread on a separate baking sheet.
  4. Toast the pecans in the oven for 7-10 minutes, stirring halfway through to prevent burning. Remove and allow them to cool.

Step 3: Make the Maple Tahini Dressing

  1. In a small bowl, whisk together tahini, maple syrup, lemon juice, Dijon mustard, salt, and pepper.
  2. Gradually add water, one tablespoon at a time, until the dressing reaches a pourable consistency.

Step 4: Prepare the Cranberry Sage Drizzle

  1. In a small saucepan over medium heat, reduce the cranberry juice by half, about 3-5 minutes.
  2. Remove from heat and stir in finely chopped sage and honey (if using).
  3. Let cool; the sauce will thicken slightly.

Step 5: Assemble the Bowl

  1. In serving bowls, arrange a bed of roasted beets and sweet potatoes.
  2. Place a generous scoop of arugula (if using) on one side.
  3. Add the burrata in the center, tearing it slightly to expose the creamy center.
  4. Sprinkle the spiced pecans over the bowl.
  5. Drizzle the maple tahini dressing over the entire bowl and finish with a few drops of cranberry sage drizzle for a pop of color.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 480 kcal
  • Sodium: 300mg
  • Protein: 14g

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