Ginger Black Bean Rice Bowl with 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, rinsed
- 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 for consistency
Preparation
In a pan, warm the oil and sauté the shallots until softened.
Add the garlic and ginger and sauté until fragrant.
Add the black beans and sauté for 3-5 minutes.
Add the spinach and soy sauce, and allow the spinach to wilt.
Top with cilantro if desired.
Creamy ginger sriracha sauce
Whisk all the sauce ingredients together until smooth.
Adjust the amount of water slowly to achieve the desired consistency.
