Nourishing Vegan Bowl with Beans and Plantains

Cook 1 chopped onion in a little vegetable broth or sauté in olive oil until translucent, about 7 minutes.

Add 3 minced garlic cloves and cook another minute.

Mix in 1 tbsp tomato paste.

Add 3 cups cooked black beans, 1 tbsp vegan Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp maple syrup, and 1 tsp 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 sweet potato all over with a fork.

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

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

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

Optionally, brush vegan butter or olive oil on corn after cooking, squeeze lime and add chili powder if desired.

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

Optionally, brush plantain lightly with olive oil.

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

Serve all components together with mashed avocado and chili flakes, adding salt to taste.