Vegan Nourishing Bowl with Black Beans and Sweet Potato

Cook the beans: Sauté 1 chopped onion in a little vegetable broth or olive oil until translucent, about 7 minutes. Add 3 minced garlic cloves and cook for another minute. Stir in 1 tablespoon tomato paste. Add 3 cups cooked black beans, 1 tablespoon vegan Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon maple syrup, and 1 teaspoon sriracha. Pour in desired amount of vegetable broth and simmer for about 10 minutes, adding more liquid if needed. Season with salt and black pepper to taste.

Prepare the sweet potato: Prick the sweet potato all over with a fork. Bake on a lined sheet at 400°F until easily pierced with a fork. Once cool, slice open and add tahini and red chili flakes.

Char the corn: Use tongs to hold the corn and turn it slowly over a gas flame until evenly charred. Optionally, brush with vegan butter or olive oil, squeeze lime, and sprinkle chili powder.

Cook the plantains: Slice a very ripe plantain into 1-1/4 inch pieces. Optionally, brush lightly with olive oil. Cook in an air fryer or oven at 400°F until lightly browned. Serve with mashed avocado, chili flakes, and salt to taste.

Assemble the bowl by combining the prepared beans, baked sweet potato, charred corn, and air-fried plantains.