Tempeh Bibimbap Bowl

Name: Tempeh Bibimbap Bowl
Ingredients: 1 cup quinoa, brown rice, rice noodles or other grains; 2 cups water or stock; ½ pound chopped asparagus; ½ pound fiddle head ferns (substitute another ½ pound chopped asparagus if unavailable); 3 teaspoons neutral oil, like sunflower, separated; 2 bunches (about 10) ramps, leaves and white stems divided and thinly sliced (or 6 cloves garlic, chopped); 2 packed cups spinach, coarsely chopped; Salt to taste; 1 ½ teaspoon sesame oil, separated; 1 ½ teaspoon toasted sesame seeds; 1 or 2 8-ounce packages of Tempeh Tantrum, cut into ¼-inch strips; 6 eggs; 2 cups chopped green onions, chives and cilantro (combination); 1 cup shredded carrot, radish or Japanese salad turnips; Shahiya Chutney, sriracha or other hot sauce to taste

www.millcityfarmersmarket.org

Tempeh Bibimbap Bowl By Jenny Breen Ingredients - 1 cup quinoa, brown rice, rice noodles or other grains - 2 cups water or stock - ½ pound chopped asparagus -

View full recipe on www.millcityfarmersmarket.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.millcityfarmersmarket.org.

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Worked out from the recipe text; the publisher's method has the final word.

Ingredients

1 cup quinoa, brown rice, rice noodles or other grains
2 cups water or stock
½ pound chopped asparagus
½ pound fiddle head ferns (substitute another ½ pound chopped asparagus if unavailable)
3 teaspoons neutral oil, like sunflower, separated
2 bunches (about 10) ramps, leaves and white stems divided and thinly sliced (or 6 cloves garlic, chopped)
2 packed cups spinach, coarsely chopped
Salt to taste
1 ½ teaspoon sesame oil, separated
1 ½ teaspoon toasted sesame seeds
1 or 2 8-ounce packages of Tempeh Tantrum, cut into ¼-inch strips
6 eggs
2 cups chopped green onions, chives and cilantro (combination)
1 cup shredded carrot, radish or Japanese salad turnips
Shahiya Chutney, sriracha or other hot sauce to taste