In a steamer basket, add green beans and carrots and steam for 10 minutes until tender. Set aside.
In a medium skillet, add ¼ cup vegetable broth and warm over medium-low heat. Add onions and saute for 3 minutes until translucent. Add ginger root, bell pepper, green peas and tomato and saute for an additional 5 minutes until tender. Add tomato sauce and spices, cook for 1 minute. Add remaining ¼ cup vegetable broth, black eyed peas and reduce to a low heat. Add swiss chard and cook for an additional 10 to 15 minutes. Add cooked rice mixture and stir to combine well. Remove from heat and transfer to a medium to large mixing bowl.
Add peanut butter, soy sauce, sesame oil, garlic, ginger, jalapeno and sriracha to blender. Blend on high speed for 30 seconds, adding water as needed to achieve a smooth, creamy consistency. Set aside.
To assemble the West African Good Bowl: in a medium to large mixing bowl, add the peanut sauce to the veggies and Jollof rice mixture. Stir to combine well. In a medium serving bowl, add the rice and veggie mixture and garnish with steamed green beans, carrot and diced mango.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.