Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. Pierce each sweet potato with a fork all over. Place on a baking sheet and cook for 50-55 minutes or until fork tender.

Leaving the paper intact, cut the top quarter of an inch (25mm) off the garlic bulb. Drizzle with a teaspoon of olive oil and sprinkle with a pinch each salt and pepper. Cover with parchment paper tied with twine or foil. Place on the baking sheet with the potatoes during the last 15-20 minutes of cooking.

While the potatoes are cooking, add 2 tbsp of oil to a large skillet over medium heat. Add the broccolini and saute until a little char develops. Add just enough water to steam (about 2 tbsp) and cover. Let cook for 3-4 minutes. It should be softer but not fork-tender yet. Add the beans, garlic powder, onion powder, smoked paprika, salt, basil, and black pepper. Stir together and cook for another 3-4 minutes.

In a small pot over medium heat, add pecans and stir to toast for 2-3 minutes, careful not to burn. Add olive oil, maple syrup, chili paste, and rice vinegar. Stir together and let cook for 2 minutes. Remove from heat.

When the potatoes are done, remove them from the oven and carefully remove the skin when cool to the touch. Add them to a large bowl* with at least 5 cloves of roasted garlic (more or less to taste), tahini, maple syrup, miso, cinnamon, salt, and pepper. Mash with a potato masher or hand mixer until smooth.

To make your bowl, spread a layer of mashed sweet potatoes, top with your broccolini and beans mixture, and add some pecan syrup mixture. Enjoy!