Vegan Nourishment Bowl with Beans and Plantains

Cook the onion in a little vegetable broth or sauté in olive oil until translucent, about 7 minutes.

Add the garlic and cook for another minute.

Mix in the tomato paste.

Add the black beans, vegan Worcestershire sauce, Dijon mustard, maple syrup, and sriracha.

Add desired amount of vegetable broth or bean liquid and simmer about 10 minutes, adding more liquid as needed.

Season with salt and black pepper to taste.

Prick the sweet potato all over with a fork.

Bake on a lined sheet at 400°F until the thickest part is easily pierced with a fork.

Once cool, slice open with a knife and add tahini and red chili flakes.

Use tongs to hold the end of the corn and turn it slowly over a gas flame until evenly charred.

Optionally, brush the corn with vegan butter or olive oil after cooking, squeeze lime, and add chili powder.

Slice the very ripe plantain into about 1-1/4 inch pieces.

Optionally, brush the plantain lightly with olive oil.

Cook the plantain in an air fryer or oven at 400°F until lightly browned.

Serve the plantain with mashed avocado and chili flakes, and salt to taste.

Assemble all components in a bowl and serve.