Root To Fruit

Peruvian Aji Verde Tofu Bowl appreciation post 🌿 What’s making it into your order this week?

New breakfast item alert. Our Apple Cinnamon Crunch Overnight
Oats are made with cinnamon apples, maple, oat milk, and a toasted oat
crumble. Perfect for mornings when you want something easy, filling, and
actually good.

Philly people love a hoagie — and vegans deserve a good one too.
Meet our Buffalo Seitan Hoagie: chopped house-made seitan tossed in bold buffalo sauce, piled high with crisp romaine and crunchy celery slaw on a toasted roll.
Messy, spicy, saucy, and very Philly. 🌱

Our Harissa Roasted Mushroom Bowl starts with warm-spiced
roasted mushrooms over a hearty lentil-bulgur pilaf, then gets layered with
charred cherry tomatoes, roasted red peppers, pickled red onion, fresh
herbs, and a bright squeeze of lemon. Finished with a creamy harissa
yogurt drizzle, it’s smoky, savory, a little spicy, and packed with flavor in
every bite. Order this week’s menu by Friday at 10PM for Monday delivery.

Easy to grab, ready from the fridge, and made to keep your morning moving.

Work lunches, handled. 🌱
Chef-made, plant-based meals packed fresh and ready for your week — no prep, no stress, no sad desk lunch.
Order by Friday for Monday delivery.

New Item Alert 🚨 Pita Pizzas are back!
Crispy pita, zesty basil marinara, melty vegan mozzarella, and toppings you can make your own. Kid-friendly, adult-approved, and packed with 28g of protein. 🍕

“Spicy red pepper magic sauce.”
Honestly? Accurate.

At Root to Fruit, our menu doesn’t start with a trend. It starts with what’s actually growing. Chef Josh is always listening to the farmers, paying attention to what they’re excited about, and building meals around the best of the season.