Rinse the black beans under cold running water in a fine mesh strainer for about 30 seconds.

Sauté shallots in a medium skillet with oil over medium heat for 3-4 minutes until translucent.

Add minced garlic and grated ginger to the skillet, sauté for 1-2 minutes until fragrant.

Incorporate black beans and spinach, add soy sauce, and cook for an additional 3-4 minutes.

In a separate bowl, whisk together tahini, lime juice, and sriracha; gradually add water to achieve desired consistency.

Assemble the bowl with rice or quinoa, top with the black bean mixture and drizzle the creamy dressing.