We take the season’s sweetest corn and roast it with peppers to give both ingredients a light char that adds subtle complexity to the flavor.

We source yellow and bicolor corn and a mix of green, red, yellow, and orange peppers. All these colors only get richer when combined and roasted together.

Heirloom tomatoes are called that because they haven’t been crossed with any other varietal for at least 40 years. They’re grown for taste and texture, not skin thickness and shelf life.

We get some of ours from Seeds Farm, a woman-owned farm in Northfield Minnesota. The entire farm operates with sustainability in mind, and is on their way to being 100% organic.

Goat cheese is a slightly tangy, salty, and smooth compliment to umami and sweetness alike.

Ours comes from Prairie Fruit Farm in Champaign-Urbana Illinois where they use a farming technique that combines tree planting, foraging, and goat-grazing in a mutually beneficial way.

Cabbage is quite the unsung hero. We use red cabbage that adds a beautiful color and satisfying crunch to the bowl.

We source cabbage from Coke Farms, one of the first Certified Organic farms in central California.

We love cilantro’s flavor for finishing this bowl. It’s strong notes bring out more of the cilantro in the dressing and elevate freshness all around.

Hepworth Farms, a woman-operated farm in New York, supplies our cilantro. They’re a seven-generation family farm that began their organic transition in 1982.

Sunflower seeds are one of the best ways to add crunch and protein at the same time.

We spice them so they add a nice heat to compliment our lime-cilantro vinaigrette.

Tortilla chips are arguably the world’s greatest crunch. The ones we source are made using sustainable processes high-quality heirloom corn.

One of our suppliers is Raquelita’s, a 100% wind-powered tortilla factory located in downtown Denver working with indigenous suppliers.

Our arugula comes from a family-owned farm started by immigrants who came to CA as strawberry pickers.

They now run a fully solar powered operation focused on organic farming and soil-restoring cover crop techniques.

Quinoa is a member of the amaranth family with a rich, nutty flavor that’s over three times as nutrient dense as brown rice.

Its texture is a great contrast for both crunch and wilted greens, making it a perfect fit for this bowl.