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Roasted Bok Choy with Garlic Tahini and Sriracha

Bok choy, a Chinese leafy green, is a low carbohydrate food loaded with vitamins A, C, and K as well as minerals such as calcium, iron, and magnesium. It can be served raw in salads, stir fried as seen in many Asian dishes, or sautéed and eaten alongside your favorite protein for a well-balanced meal. When eaten raw, bok choy can have a slightly bitter taste, similar to cabbage or collard greens. The flavor intensifies when a heat element is added and is wonderful when combined with the right spices!

The recipe below is a modified recipe inspired by It is gluten-free and vegan to make this a delicious accompaniment for any diet or lifestyle.

Heat olive oil, chopped garlic, and red pepper flakes in large skillet until a nice garlic aroma occurs (about 2 minutes). Roughly chop the bok choy leaves and add to the skillet. Sauté until wilted – about 1 minute – do not overcook.

Add the roasted stems and transfer to a serving dish. Top with roasted garlic tahini sauce, drizzle with sriracha, and top with black sesame seeds. Enjoy!

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2 Tbsp. minced roasted garlic

½ cup Tahini sauce

¼ cup lemon juice

1/3 cup water

2 tsp. olive oil

2 tsp. sesame oil

¼ tsp. ground cumin

¼ tsp. sea salt (to taste)

1 lb. bok choy

1 Tbsp. sesame oil

1 Tbsp. soy sauce

2 tsp. black sesame seeds (as garnish)

1 Tbsp. olive oil

1 Tbsp. chopped garlic (1 garlic clove)

¼ tsp. red pepper flakes



For the Roasted Garlic Tahini:

Preheat oven to 400 F. Combine garlic and tahini to form a thick paste. Add all ingredients except water and mix thoroughly. Slowly add water until desired consistency occurs. (The consistency should be that of a thick, creamy sauce.)


For the Bok Choy:

Wash bok choy thoroughly and cut leave from stalks. Set the leaves aside and break stalks from each other and cut lengthwise (2 inches in width). Toss stalks in sesame oil and soy sauce and arrange evenly to a lined baking sheet. Place in oven for 20 minutes.


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