This Baked Bok Choy and Japanese Sweet Potato is the perfect choice for those looking for a healthy and delicious meal. The crunchy bok choy, nutty tahini sauce and soft sweet potato pair perfectly with the soft, rich sweet potato to create a rich and balanced meal.
Ingredients
• 3-4 young bok choy
• 1/2 tablespoon walnuts
• A handful of chopped green onions
• A handful of cilantro (or parsley)
• 1 Japanese sweet potato
• 1/2 orange juice
• 1-2 lemons
• 1 teaspoon tahini
• Smoked paprika
• A pinch of chipotle powder
• 1/2 tablespoon Extra Virgin Olive Oil (EVOO)
Step by step cooking process
1. Roasting Sweet Potatoes : Wash and cut Japanese sweet potatoes in half, then cut each half into thirds. Drizzle the potatoes with olive oil, place them cut-side down on a baking sheet, and roast at 200 degrees Celsius for 45-60 minutes. Turn the potato pieces over after 30 minutes.
2. Roasting bok choy : Wash and cut bok choy in half. Sprinkle with the juice of one orange and roast at 200 degrees Celsius for 20-25 minutes until golden brown.
3. Toast the nuts : Toast the walnuts in a skillet with chipotle powder until golden brown (about 5-10 minutes over medium heat).
4. Make the tahini sauce : Mix 1 tablespoon tahini with the juice of 1-2 lemons and add about 1/2 cup water or until desired consistency is reached (start with 1 tablespoon and add gradually).
5. To assemble : Place the bok choy on a plate and top with chopped nuts, cilantro and tahini sauce. Sprinkle with smoked paprika and serve with baked Japanese sweet potatoes.
This nutritious dish is full of flavor and vitamins and is a great choice for a healthy lunch or dinner.