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