Vegan Nourishment Bowl with Plantains
Ingredients
Beans
- 1 chopped onion
- a little vegetable broth or olive oil
- 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
Sweet potato
- sweet potato
- tahini
- red chili flakes
Corn
- corn
- vegan butter or olive oil (optional)
- lime (optional)
- chili powder (optional)
Plantains
- very ripe plantain
- olive oil (optional for brushing)
- avocado (for serving)
- chili flakes (for serving)
- salt (to taste)
Preparation
Prepare 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.
Bake sweet potato
Prick sweet potato all over with fork.
Bake on lined sheet at 400F until thickest part of potato is easily pierced with fork.
Once cool, slice open with a knife and add tahini and red chili flakes.
Roast corn
Use tongs to hold end of corn and turn slowly over gas flame on stove until evenly charred.
Brush vegan butter or olive oil on corn after cooking if desired, squeeze lime and add chili powder if desired.
Cook plantains
Slice very ripe plantain into about 1-1/4 inch pieces.
Optionally, brush lightly with olive oil.
Cook in air fryer or oven at 400F until lightly browned.
Serve with mashed avocado and chili flakes, salt to taste.
Assembly
Combine the prepared beans, sweet potato, corn, and plantains in a bowl to serve.
