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?Full-proof beans, baked sweet potato, roasted corn and air fryer plantains with mashed avocado. (Oil-free options.)?Step-by-step instructions below on how to put this bowl together. (Plus easy bean recipe that can be used with most beans…and you likely have everything you need.)
?Recipe: Beans: Cook 1 chopped onion (small dice) 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. Salt and black pepper to taste. ?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.?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, squeeze lime and chili powder if desired.) ?Plantains: slice very ripe plantain into about 1-1/4 inch pieces. (Optional: 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.
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