Superfood Grain Bowls

There’s nothing more satisfying than creating a meal straight from your own garden, and no matter your term for it, this Superfood Veggie Bowl is a perfect example of farm-to-table eating at its best. Nearly every ingredient—crisp cucumbers, vibrant cabbage, sweet carrots, protein-rich edamame, earthy mushrooms, and fragrant garlic—can be homegrown, making this bowl a true celebration of truly fresh food. We hope that by curating recipes around what you can plant, we’re romanticizing a farm-to-table lifestyle where every meal connects us to the soil, the seasons, and the joys of harvesting our own ingredients.

Ingredients:

From The Garden

• 1 medium cucumber, cut into matchsticks or cubed (about ¾ cup)

• ¾ cup shredded red cabbage

• ¾ cup finely sliced carrots

• 4 cloves garlic, minced, divided

• 8 ounces shiitake mushrooms, stems removed and roughly chopped (about 3 cups)

• 1 (10-ounce) package baby spinach (or other greens of choice)

• 4 large eggs (or one per bowl)

• 1 cup frozen shelled edamame, cooked as directed

• Scallions to garnish

From The Store

• 1 cup + 2 tbsp rice vinegar, divided

• ½ cup mayonnaise

• Sriracha or Gochujang for Spice

• 1 teaspoon toasted sesame oil + 2 tablespoons, divided

• 3 tablespoons canola oil, divided

• 1 tablespoon reduced-sodium soy sauce

• 2 cups cooked long-grain brown rice

• sesame seeds or furikake, for garnish

• ¼ teaspoon salt, divided

Instructions:

1. Pickle the Vegetables:
   In a medium bowl, combine 1 cup of rice vinegar with the cucumber, cabbage, and carrots. Press the vegetables down so they are fully submerged. Cover and refrigerate for at least 45 minutes.

2. Make the Sauce: In a small bowl, mix the mayonnaise with 2 tablespoons of gochujang, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1 minced garlic clove. Stir until smooth, then cover and refrigerate until needed (up to 4 days).

3. Sauté the Mushrooms: Heat 2 tablespoons of canola oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they develop a deep brown color, about 10 minutes. Stir in 4 minced garlic cloves and cook for another minute so the garlic browns a little. Add the spinach near the end, stirring until wilted (about 3 minutes). Remove from heat and mix in the soy sauce, ⅛ teaspoon salt, the remaining 2 tablespoons of sesame oil, and 1 tablespoon vinegar. 

4. Edamame: If you didn’t buy precooked Edamame, then at this point in your cooking, bring a pot of water to boil, add in-shell Edamame and cook until the beans inside the pods are tender, about 5 minutes. Drain, rinse with cold water to cool. If you store store-bought precooked edamame, then of course you can skip this step. 

5. Cook the Eggs: Add another tablespoon of canola oil or butter if preferred to the skillet and heat over medium-low. Crack the eggs into the pan, spacing them apart. Sprinkle with the remaining ⅛ teaspoon salt. Cover and cook for about 2 minutes, until the whites start to set. Remove the lid and continue cooking until the whites are fully set, but the yolks remain runny, about 1 minute and 30 seconds more. (You can also choose to baste rather than fry the eggs)

6. Assemble the Bowls: Divide the cooked rice among four bowls. Arrange the cooked edamame, pickled vegetables, sautéed mushrooms, and add your fried egg on top. Drizzle with the spicy mayo sauce with your preferred spice (Gochujang or Sriracha) and garnish with scallions, sesame seeds, or furikake. Serve immediately and enjoy!