Hearty Vegan Rice and Beans Plate with Tempeh and Plantains

Rice and Beans: Begin by adding 1 tbsp avocado oil to a pan. Set your pan to a medium-low heat then add your ½ yellow onion, and saute until just about fragrant. Next add in your 5 diced garlic cubes, saute for an additional minute, then top with your 1 tbsp suya seasoning, ½ tbsp adobo and ½ tbsp sazon. Top off with your washed 2 cups long grain rice and mix until well incorporated. Add in your 2 chipotle peppers and 2 drained black bean cans, mix and top with your 3 ½ cups water, 13.5 oz organic coconut milk and 1 vegan bouillon cube. Gently mix to ensure it is incorporated, then place the lid on top. Once it comes to a simmer, set the heat to low and cook for an additional 30-35 minutes or until the rice is fully cooked.

Tempeh and Veggies: Set your oven to 400 degrees. Cut your 8 oz tempeh into strips. Add to a medium bowl and add 1 tbsp soya, 2 tbsp soy sauce, and 1 tbsp avocado oil. Mix well then place on a lined baking sheet along with your 1 diced italian squash, 1 diced yellow squash and ½ diced purple onion. Top your veggies with some salt and 0.5 tbsp avocado oil and bake for 25-35 minutes. Remove the tempeh to fully roast the veggies after 25 minutes.

Plantains: Begin by slicing your 2 ripe plantains to desired shape. Add to your lightly oiled medium sized pan with 1 tbsp avocado oil and cook over a medium heat, flipping after 2 minutes on each side and serve! Enjoy all components together, topped with fresh cilantro, avocado, and lime.