Big Bowl of Nourishment with Beans and Sweet Potato
Ingredients
- 1 chopped onion (small dice)
- 3 minced garlic cloves
- 1 tbsp tomato paste
- 3 cups cooked black beans
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp maple syrup
- 1 tsp sriracha
- desired amount of vegetable broth or bean liquid
- salt and black pepper to taste
- 1 sweet potato
- tahini
- red chili flakes
- corn
- optional vegan butter or olive oil
- lime
- chili powder
- very ripe plantain
- optional olive oil for plantains
- avocado
- chili flakes for serving
- salt to taste
Preparation
Cook 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.
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 for about 10 minutes, adding more liquid as needed.
Season with salt and black pepper to taste for the beans.
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 and add tahini and red chili flakes.
Use tongs to hold the end of corn and turn slowly over a gas flame until evenly charred.
Optionally, brush corn with vegan butter or olive oil after cooking, squeeze lime, and add chili powder.
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.
Mash avocado and serve all components together with chili flakes and salt to taste.
