Your Plant Dinner Plan: Eating In
Sticky Miso Eggplant Rice Bowl, Sushi Cups, Rice Paper Dumplings
🗓️ Make one, make all three, all that matters is that you’re eating more plants.
This week brings all the flavors of your favorite takeout dishes straight to your kitchen, without the delivery fee. We are making pan-seared eggplant in a miso reduction, baked sushi cups layered with teriyaki sweet potato, and pan-fried rice paper dumplings packed with leftover vegetables.
🌱If you eat all the meals in this week’s plan, you’ll be
tapping in at 19 unique plants
Monday: 🍆 Sticky Miso Eggplant Rice Bowl - Thick strips of eggplant are seared until golden, then coated in a sticky miso glaze and served over fluffy basmati rice with edamame.
Wednesday: 🍣 Sushi Cups - There’s nothing like getting all the fun and flavor of homemade sushi without any of the tedious rolling. These crispy little bites are perfect for when you want a playful hands-on dinner.
Friday: 🥟 Rice Paper Dumplings - Leftover produce is blitzed in a food processor, mixed with crumbled tofu, folded into rice paper sheets, and pan-fried until golden and crunchy.
Vegetables
2 large eggplants
2 sweet potatoes
1 head broccoli
1 carrot
1 small yellow onion
¼ green cabbage
1 head garlic
1 thumb ginger
2 bunches green onions
4 cups mixed leafy greens
Pantry & Spices
2 cups uncooked basmati rice
2 cups dry sushi rice
3 sheets nori
20 rice paper sheets
¼ cup teriyaki sauce
4 tbsp white or yellow miso paste
2 tbsp maple syrup
2 tbsp rice vinegar
5½ tbsp soy sauce
2 tsp sesame oil
2 tsp cornstarch
3 tbsp sesame seeds
2 tbsp vegetable broth (optional)
1 tsp chili flakes (optional)
Refrigerated
1 block extra-firm tofu
2 cups shelled edamame
2 tbsp vegan spicy mayo
Cook both your basmati and sushi rice at the start of the week. Rice firms up slightly as it chills in the fridge, which actually improves its texture for both the bowls and the muffin tins.
Whisk your sticky miso glaze in advance and store it in a jar to make the rice bowl even easier.
Instead of throwing away leftover odds and ends during the week, toss them directly into your food processor so they are ready to blitz for your dumpling filling.
Sticky Miso Eggplant Rice Bowl
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
2 cups uncooked basmati rice
2 large eggplants, sliced into thick strips
2 cups shelled edamame (cooked)
4 cups mixed leafy greens (red leaf lettuce or similar)
3 tbsp olive oil (divided)
3 tbsp chopped green onions
2 tbsp sesame seeds
1 tsp chili flakes (optional)
Miso Glaze:
4 tbsp white or yellow miso paste
3 tbsp soy sauce
2 tbsp maple syrup
2 tbsp rice vinegar
2 tsp sesame oil
¼ cup water
2 tsp cornstarch
Instructions
Wash the basmati rice thoroughly and cook it based on the package directions. Once finished, fluff it with a fork and cover it for a few minutes to keep the grains distinct.
Whisk the miso paste, soy sauce, maple syrup, rice vinegar, sesame oil, water, and cornstarch in a small bowl until completely smooth.
Warm 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange the eggplant strips in a single layer, cooking them in batches if necessary. Sear without moving them until the bottoms are deeply browned, then flip and continue cooking until tender and caramelized, adding the rest of the oil as you go.
Turn the heat down to medium and pour in your prepared miso glaze. Gently toss the eggplant in the sauce, letting it simmer for 2 to 3 minutes until the glaze becomes thick, shiny, and clings to the vegetables.
Build your bowls with a base of warm basmati rice, topped with the glazed eggplant, edamame, and a handful of mixed greens.
Finish with green onions, sesame seeds, and chili flakes if using. Serve immediately while everything is warm.