Vegan Rice-less Burrito Bowl with Black Beans

Sauté 1 chopped large sweet onion in a little olive oil or vegetable broth until translucent, about 7 minutes.

Add 3 minced garlic cloves and 1 finely chopped (deseeded) small jalapeño and sauté another minute.

Add 1 teaspoon chili powder, 1 teaspoon smoked paprika, and 1/2 teaspoon cumin. Cook until fragrant, about 30 seconds.

Add 1 (15-ounce) can rinsed and drained black beans (or 1-3/4 cups cooked black beans), 2 cups veggie broth or bean cooking liquid, and 1 tablespoon vegan Worcestershire sauce and stir.

Simmer about 15 minutes, adding more broth or liquid as needed. Mash some of the beans with the side of a spatula while simmering to thicken the sauce.

Remove from heat and add juice of half lime. Adjust salt, lime juice, and Worcestershire sauce to taste. Serve with chopped cilantro.

For the dressing, whisk together 1/4 cup unsweetened plain almond yogurt, 1-2 tablespoons maple syrup (or to taste), 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, 1/4 teaspoon garlic powder, and salt to taste.

Preheat oven to 200°C and roast cubed sweet potato until tender

Sauté corn kernels with minced garlic in a little oil until cooked

Chop cherry tomatoes, slice cucumber, and cube avocado

Assemble the bowl by combining roasted sweet potato, sautéed corn, cherry tomatoes, cucumber, avocado, black beans, and drizzle with dressing