Add image and markdown file for zanzibari-coconut-miso-glazed-sweet-potato-bowl

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src/content/posts/2026-02-21-zanzibari-coconut-miso-glazed-sweet-potato-bowl-7342.md

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+---
+title: "Zanzibari Coconut & Miso-Glazed Sweet Potato Bowl"
+description: "Experience a plant-based fusion of East African spices and Asian umami with Nia’s Zanzibari Coconut & Miso-Glazed Sweet Potato Bowl. A hearty, vegan superfood dinner."
+tags:
+  - "vegan"
+  - "african-fusion"
+  - "sweet-potato"
+  - "teff"
+  - "swahili-coast"
+  - "plant-based"
+  - "gluten-free"
+  - "ancient-grains"
+  - "Nia"
+figureRecipe: 
+  caption: "Zanzibari Coconut & Miso-Glazed Sweet Potato Bowl"
+  imageSrc: "./src/media/2026-02-21-zanzibari-coconut-miso-glazed-sweet-potato-bowl-7342.png"
+  imageTitle: "Zanzibari Coconut & Miso-Glazed Sweet Potato Bowl"
+  imageAlt: "Miso-glazed sweet potato bowl with coconut Sukuma Wiki and teff grains in a dark clay bowl, garnished with sesame and lime."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Jambo! I'm Nia. Today, I’m bringing the warmth of the Swahili Coast to your kitchen, with a twist that honors the deep umami notes loved in Asian cuisine. This dish is a marriage of East African spice trade history and modern plant-based innovation. We’re using ancient teff and millet for a nutty base, topped with miso-glazed sweet potatoes that melt in your mouth. It's vibrant, soulful, and perfectly balanced for a robust dinner.
+
+## Ingredients
+
+* 1 cup mixed Teff and Millet grains (rinsed)
+* 2 large Orange Sweet Potatoes, cubed
+* 1 tablespoon White Miso paste
+* 1 can (400ml) Full-fat Coconut Milk
+* 1 large Red Onion, finely diced
+* 3 cloves Garlic, minced
+* 1 tablespoon fresh Ginger, grated
+* 1 teaspoon Ground Turmeric
+* 1 teaspoon Whole Cumin seeds
+* 1/2 teaspoon Ground Cardamom
+* 2 cups Sukuma Wiki (or Lacinato Kale), shredded
+* 1 tablespoon Toasted Sesame Oil
+* Juice of 1 Lime
+* Fresh Coriander and Toasted Sesame seeds for garnish
+
+## Instructions
+
+* Pre-heat your oven to 200°C (400°F). Toss the cubed sweet potatoes with a mix of miso paste, sesame oil, and a splash of water. Spread on a baking sheet and roast for 25-30 minutes until caramelized and tender.
+* In a medium pot, toast the cumin seeds until fragrant. Add the teff and millet blend with 2 cups of water and a pinch of salt. Bring to a boil, then simmer on low heat for 15-20 minutes until the water is absorbed and grains are fluffy.
+* While the grains cook, heat a splash of coconut milk in a pan. Sauté the onions, garlic, and ginger until soft. Stir in the turmeric and cardamom.
+* Add the remaining coconut milk to the pan and let it reduce by half until thick and creamy. Fold in the shredded Sukuma Wiki (kale) and cook for 3-5 minutes until tender but still bright green.
+* Assemble the bowls by placing a generous scoop of the grain pilau at the base. Top with the miso-glazed sweet potatoes and a ladle of the creamy coconut greens.
+* Finish with a squeeze of lime juice, fresh coriander, and a sprinkle of toasted sesame seeds.
+
+This bowl is more than just nourishment; it’s a journey across the Indian Ocean, bridging Nairobi and Tokyo through the language of flavor. I hope this becomes a staple in your home, bringing a piece of Africa’s rich culinary heart to your table. Stay vibrant and eat well!
+
+*Nia*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th scope='row'>Nutritionfacts</th><td>Calories: 485kcal, Protein: 12g, Carbohydrates: 68g, Fat: 22g, Fiber: 11g, Iron: 35% DV</td></tr><tr><th scope='row'>Preparation Time</th><td>45 minutes</td></tr><tr><th scope='row'>Allergy Information</th><td>Contains Soy (Miso), Sesame seeds.</td></tr><tr><th scope='row'>Yield</th><td>2 generous servings</td></tr></table>
+