Mexican Inspired Sweet Potato Trio
Ingredients
Beans
- 1 chopped onion (small dice)
- 3 minced garlic cloves
- 1 tablespoon tomato paste
- 3 cups cooked black beans
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1 teaspoon sriracha
- vegetable broth or bean liquid as needed
- salt and black pepper to taste
Sweet potatoes
- sweet potatoes
Corn
- corn on the cob
Guacamole
- 3 very ripe avocados
- juice of 1 lime
- 2 finely grated garlic cloves
- salt to taste
Preparation
Beans
Cook the chopped onion in a little vegetable broth or olive oil until translucent, about 7 minutes.
Add the minced garlic and cook for another minute.
Mix in the tomato paste.
Add the cooked black beans, vegan Worcestershire sauce, Dijon mustard, maple syrup, and sriracha.
Add desired amount of vegetable broth or bean liquid and simmer for about 10 minutes, adding more liquid as needed.
Season with salt and black pepper to taste.
Sweet potatoes
Prick the sweet potatoes evenly over the surface 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.
Corn
Remove the husk and silk.
Char the corn over a gas flame or roast on the oven rack at 400°F until evenly charred.
Allow to cool before removing the kernels with a sharp knife.
Optionally, reheat the kernels in a saucepan with a little melted vegan butter.
Toss with fresh lime juice, cilantro, chili powder, and salt to taste.
Guacamole
Mash 3 very ripe avocados.
Mix in the juice of 1 lime, 2 finely grated garlic cloves, and salt to taste.
Assembly
Top the sliced sweet potatoes with the prepared beans, corn, and guacamole to serve.
