Spring Grain Bowl with Radish Sprouts & Soft-Boiled Egg

This bowl balances hearty grains with bright, early-season greens. The radish sprouts add a fresh peppery note that wakes everything up.

Ingredients

• 1 cup cooked farro or quinoa

• 2 soft-boiled eggs

• 1 cup radish sprouts

• 1 cup lightly dressed arugula or spinach

• ½ cup shaved carrots or thinly sliced radishes

• ¼ avocado, sliced

• 2 tablespoons toasted seeds or nuts

Simple Lemon Dressing

• 2 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• ½ teaspoon Dijon mustard

• Pinch sea salt

• Fresh cracked pepper

Instructions

Bring a small pot of water to a gentle boil. Lower eggs in and cook for 6½ to 7 minutes. Transfer to ice water, then peel.

Layer warm grains in a bowl. Top with greens, radish sprouts, vegetables, and avocado. Drizzle with dressing. Halve the egg and place on top. Finish with seeds and a pinch of flaky salt.

The result is balanced and satisfying, with the sprouts adding texture and concentrated nutrients that mirror the energy of early spring.