Ginger Black Bean Bowl with Creamy Ginger Sriracha Dressing
Ingredients
- 2 tsp olive oil
- 1 shallot, sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated (or less depending on preference)
- 2 - 15 oz cans black beans, rinse well
- 2 cups spinach
- 2 tsp soy sauce or coconut aminos
- Pinch of white pepper
- Pinch of salt
- Cilantro for topping
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 based on consistency
Preparation
In a pan, warm up the olive oil and add sliced shallots. Sauté until softened.
Add minced garlic and grated ginger to the pan. Sauté until fragrant.
Add the rinsed black beans to the pan. Sauté for about 3-5 minutes.
Add spinach and soy sauce (or coconut aminos) to the pan. Allow spinach to wilt.
Season with a pinch of white pepper and salt. Stir to combine.
For the creamy ginger sriracha sauce, whisk together tahini, ginger powder, onion powder, garlic powder, sriracha, maple syrup, salt, white pepper, lime juice, and water until smooth. Adjust water for desired consistency.
Serve the ginger black bean mixture over rice or quinoa, drizzle with the creamy ginger sriracha sauce, and top with cilantro.