Ginger Black Beans and Rice Bowl
Ingredients
- Cooked brown rice
Creamy ginger sriracha sauce
- 2-3 tbsp tahini
- 1/2 tsp ginger powder
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 2-3 tsp sriracha
- 2 tsp maple syrup
- Pinch of salt
- Pinch of white pepper
- Juice of half a lime
- 2-3 tbsp water or more for consistency
Ginger black beans
- 2 tsp olive oil
- 1 shallot
- 3 cloves garlic
- 1 inch ginger
- 2 15 oz cans black beans
- 2 cups spinach
- 2 tsp soy sauce or coconut aminos
- Pinch of white pepper
- Pinch of salt
- Cilantro for topping
Preparation
Warm up the oil in a pan and add the shallots, sauté until softened.
Add garlic and ginger and sauté until fragrant.
Add black beans and sauté for 3-5 minutes, then add spinach and soy sauce, and allow spinach to wilt.
Whisk all the sauce ingredients together until smooth and adjust water slowly to desired consistency.
Serve the ginger black beans with the dressing and brown rice.
