Ingredients
| baby bok choy | 3-4 |
| chopped walnuts | 1/2 tbsp |
| chopped green onions | handful |
| cilantro or parsley | handful |
| smoked paprika | 1 tsp |
| juice of orange | 1/2 |
| tahini | 1 tsp |
| lemons | 1-2 |
| chipotle powder | 1/2 tsp |
| Japanese sweet potato | 1 |
| extra virgin olive oil (EVOO) | 1/2 tbsp |
Preparation
- Rinse and chop the Japanese sweet potato in half and then in thirds. Coat with EVOO, place face down on a baking sheet, and bake at 400°F for 45-60 minutes or until soft. 30 minutes in, turn the sweet potatoes over.
- Rinse and slice the bok choy in half. Coat with the juice of 1/2 orange. Roast at 400°F for 20-25 minutes or until golden brown on the edges.
- Toast the walnuts and chipotle powder for 5-10 minutes over medium low heat or until the walnuts are browned.
- Mix 1 tbsp of tahini with the juice of 1-2 lemons. Add 1 tbsp of water at a time until you reach your desired consistency.
- Place the bok choy on a plate and top with chopped walnuts, cilantro, and tahini sauce. Sprinkle with smoked paprika and serve with baked Japanese sweet potatoes.
Nutrition
- Calories: 360
- Protein: 12 g
- Fat: 13.7 g
- Carbohydrates: 59.6 g
- Fiber: 16.1 g