Delicious Loaded Bowl with Sweet Potato and Beans

For the beans: 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 tablespoon tomato paste. Add 3 cups cooked black beans, 1 tablespoon vegan Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon maple syrup, and 1 teaspoon sriracha. Add desired amount of vegetable broth and simmer for about 10 minutes, adding more liquid as needed. Season with salt and black pepper to taste.

For the sweet potato: Prick the sweet potato all over 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 and add tahini and red chili flakes.

For the corn: Use tongs to hold the end of the corn and turn it slowly over a gas flame until evenly charred. Optionally, brush with vegan butter or olive oil, squeeze lime, and add chili powder.

For the plantains: Slice a very ripe plantain into about 1-1/4 inch pieces. Optionally, brush lightly with olive oil. Cook in an air fryer or oven at 400°F until lightly browned. Serve with mashed avocado and chili flakes, and salt to taste.