If you don’t make the actual Black Bean Bowl, DO make the Ginger Sriracha Sauce and put that on everything!

Ginger Black Beans
2 tsp Avocado Oil
1/4 cup Onion, diced
3 cloves Garlic, minced
1 inch Ginger, grated ( I use Ginger Paste)
30 ounces Black Beans, rinsed well and drained (2 cans)
2 cups Spinach
2 tsp Soy Sauce
Salt and Pepper, to taste

Ginger Sriracha Sauce
3 Tbsp Tahini
1/2 tsp dried Ginger (again, I just used the Ginger Paste)
1/2 tsp Onion Powder
1/4 tsp Garlic Powder
2-3 tsp Sriracha
2 tsp Maple Syrup
Juice and Zest of half a lime
2-3 Tbsp Water, to desired consistency
S&P to taste

Black Bean Bowl Toppings
Ginger Black Beans
Ginger Sriracha Sauce
Rice – I suggest Coconut Lime Rice also found on this site

Matchstick Vegetables:
Cucumber
Carrots
Radish
Bell Pepper
Broccoli Stems

Cilantro
Avocado
Red Pepper Flakes
Sesame Seeds

Ginger Black Beans
In a skillet heat oil and add in diced onion; sauté until softened
Add in galric and ginger and sauté for 2 minutes
Add black beans and continue sautéing for 4-5 minutes.
Stir in spinach, soy sauce and cover with lid to allow the spinach to wilt

Ginger Sriracha Sauce
Whisk all sauce ingredients together until smooth
Adjust consistency as desired

To assemble add portion of rice to a soup plate.
Add a portion of Ginger Black Beans and toppings of your choice.
Drizzle with Ginger Sriracha Sauce, Cilantro, Avocado slices, Red Pepper Flakes and Sesame Seeds.