Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork and place them on a baking sheet. Bake for about 45-60 minutes, or until tender.

While the sweet potatoes are baking, prepare the spiced beans. In a medium saucepan over medium heat, combine the black beans, smoked paprika, cumin, lime juice, and a pinch of salt. Cook for about 5-7 minutes, stirring occasionally, until heated through. Set aside.

In the last 15 minutes of the sweet potatoes baking, bring a pot of water to a boil. Add the broccolini and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

Once the sweet potatoes are done, let them cool for a few minutes. Peel the skins off and place the flesh in a mixing bowl. Add tahini, miso paste, olive oil, maple syrup, garlic powder, salt, and pepper. Use a hand mixer or a fork to whip until smooth and creamy.

To assemble the bowls, scoop a generous portion of the whipped sweet potato into each bowl. Top with spiced beans, blanched broccolini, and sprinkle with sesame seeds and fresh cilantro if desired.