Preheat your oven to 200°C (400°F).

In a large roasting tin, combine the chopped red onion, courgette, and red peppers. Drizzle extra virgin olive oil, season with salt and pepper, and roast for about 20 minutes.

Heat a tablespoon of olive oil in a saucepan, add the drained Bambara beans, coriander powder, smoked paprika, and chilli powder. Sauté for 5-7 minutes until well coated.

In a non-stick skillet, heat vegetable oil and fry the sliced plantains for about 2-3 minutes on each side until golden brown. Drain on paper towels.

Combine the roasted vegetables, prepared Bambara beans, and crispy plantains, and return to oven for an additional 5-10 minutes.

In a small bowl, whisk together vegan mayo, lemon juice, and maple syrup until smooth.

Serve warm or at room temperature, optionally over rice or flatbreads.