100% Organic · 100% Plant-Based · Every Dish Under 500mg Sodium

Lunch

Miso-Glazed Eggplant Rice Bowl

Nutritional FactsPer Serving

Calories490

Fat14g

Fiber12g

Protein20g

Sugar14g

Carbs74g

Sodium480mg

🧂 480mg sodium — comfortably under our 500mg cap

Miso-Glazed Eggplant Rice Bowl

Caramelized miso eggplant over short-grain rice with edamame and quick-pickled cucumber.

💪 Where's the protein? Right here — 20g

Edamame (11g)
Brown rice (5g)
Sesame (3g)

🍃 Sugar-Free Option

Avoiding sucrose and honey entirely? Here's the stevia version of this dish:

Maple syrup, 2 tsp→Swap for liquid stevia — about 3–4 drops per teaspoon of maple called for. If the batter or sauce needs the liquid volume, add the same amount of water or plant milk.

Ingredients (all organic)

✓ Japanese eggplant, 2
✓ White miso, 1 tbsp
✓ Maple syrup, 2 tsp
✓ Rice vinegar, 1 tbsp
✓ Cooked brown rice, 1 cup
✓ Shelled edamame, 3/4 cup
✓ Cucumber, 1/2
✓ Sesame seeds + scallion

How to Prep

1Score eggplant halves, roast cut-side down at 450°F for 20 minutes.
2Brush with miso-maple glaze; broil 2 minutes until lacquered.
3Quick-pickle cucumber in rice vinegar.
4Bowl over rice with edamame; top with sesame and scallion.

#bowl#gluten-free#showstopper

📍 Buy the ingredients — Chicagoland

Every ingredient above is stocked organic at these local spots:

Whole Foods Market — Lakeview
Fresh Thyme Market — Bucktown
Pete's Fresh Market — Bridgeport
Mariano's — Throughout Chicagoland
Dill Pickle Food Co-op — Logan Square
Sugar Beet Food Co-op — Oak Park

More metro areas coming as Rootful grows. Or get it delivered — coming soon →

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