Mexican Inspired Sweet Potato Trio
Ingredients
Beans
- 1 chopped onion
- 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
- vegetable broth or bean liquid
- salt
- black pepper
Sweet potatoes
- sweet potatoes
Corn
- corn
- vegan butter (optional)
- lime juice
- cilantro
- chili powder
- salt
Guacamole
- 3 very ripe avocados
- juice of 1 lime
- 2 finely grated garlic cloves
- salt
Preparation
For beans: 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.
For sweet potatoes: Prick sweet potatoes evenly over surface with fork. Bake on lined sheet at 400F until thickest part is easily pierced with fork. Once cool, slice open with a knife.
For corn: Remove husk and silk. Char over gas flame or roast in oven at 400F until evenly charred. Allow to cool before removing kernels with a sharp knife. Optionally, reheat kernels in saucepan with a little melted vegan butter. Toss with fresh lime juice, cilantro, chili powder and salt to taste.
For guacamole: Mash 3 very ripe avocados and mix with juice of 1 lime, 2 finely grated garlic cloves, and salt to taste.
