Cook the black rice according to package instructions. Let it cool slightly while you prepare the rest of your ingredients.

While the rice is cooking, peel your carrots into ribbons using a vegetable peeler. Thinly slice your radishes and purple cabbage. Set all your vegetables aside.

For the dressing, combine almond butter, grated ginger, rice vinegar, tamari or soy sauce, maple syrup, lemon juice, warm water, sea salt, and red pepper flakes in a blender or food processor. Blend until smooth and creamy. If the dressing feels too thick, add more warm water until you reach your desired consistency.

Divide the cooked black rice between two bowls as your base.

Arrange black beans on top of the rice along with carrot ribbons, sliced radishes, purple cabbage, toasted pumpkin seeds, and avocado slices if using.

Drizzle generously with almond ginger dressing over each bowl. Toss gently before eating to combine all the flavors together.