Vegan Nourishment Bowl with Beans and Veggies

Cook the chopped onion in a little vegetable broth or olive oil until translucent, about 7 minutes.

Add minced garlic and cook for another minute.

Mix in tomato paste.

Add cooked black beans, vegan Worcestershire sauce, Dijon mustard, maple syrup, and 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.

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 with a knife and add tahini and red chili flakes.

Use tongs to hold the end of the corn and turn slowly over a gas flame on the stove until evenly charred.

Optionally, brush with vegan butter or olive oil after cooking, squeeze lime, and add chili powder.

Slice the very ripe plantain into about 1-1/4 inch pieces.

Optionally, brush lightly with olive oil.

Cook in air fryer or oven at 400°F until lightly browned.

Serve with mashed avocado and chili flakes, and add salt to taste.

Combine the prepared beans, sweet potato, corn, and plantains in a bowl to create the nourishment bowl.