🕒 Time: 25–30 minutes
🍛 Serves: 2–3
🌱 Vegan | Gluten-Free | High-Protein
🛒 Ingredients
For the Ginger Black Beans:
- 1 tbsp sesame oil (or olive oil)
- 1 (15 oz) can black beans, drained and rinsed
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce or tamari (GF if needed)
- 1 tbsp maple syrup or agave
- 1 tsp rice vinegar or lime juice
- ¼ tsp chili flakes (optional, for heat)
- 2 tbsp water (to loosen the sauce)
For the Bowl Base:
- 1 cup cooked brown rice, jasmine rice, or quinoa
- 1 cup steamed broccoli florets
- ½ cup shredded red cabbage or carrots
- ½ avocado, sliced
- 2 green onions, chopped
- Sesame seeds, for garnish
- Fresh cilantro or lime wedges (optional)
🍳 Instructions
1. Cook the Aromatics & Beans
- In a skillet over medium heat, warm sesame oil.
- Add garlic and ginger; sauté for 1–2 minutes until fragrant.
- Stir in black beans, soy sauce, maple syrup, vinegar/lime juice, chili flakes, and water.
- Cook for 5–7 minutes, stirring occasionally, until beans are warmed through and the sauce is slightly thickened.
2. Prepare the Bowl Components
- While beans cook, prepare your base (rice or quinoa) and lightly steam broccoli.
- Chop or shred any additional vegetables you’re using (like cabbage or carrots).
3. Assemble
- In each bowl, layer rice/quinoa, veggies, and a generous scoop of the ginger black beans.
- Top with avocado slices, green onions, and sesame seeds.
- Add lime wedges or a drizzle of hot sauce if desired.