Zest tangerine to get 1 tablespoon of zest, set aside. Peel and segment tangerine and add to blender. Add ginger juice.
Add all other dressing ingredients and blend for about 1 minute, or until smooth. Stir in zest and set in refrigerator until serving time.
Add olive oil in skillet and place brussels sprouts in cut side down and cook over medium heat until beginning to soften and brown. Add spinach to skillet and wilt over medium heat for about 1 minute. Transfer and divide vegetables among two bowls.
Add eggs to same skillet and cook sunny side up, for several minutes or until desired yolk doneness. Set aside.
In microwave, warm beans and cooked rice. Divide among two bowls with vegetables.
Top each bowl with one cooked egg and drizzle with dressing. Optional: sprinkle with pepita seeds.