Roasting Bok Choy brings out its slightly nutty, sweet flavor and mellows any bitterness. I prefer the texture and taste of roasted or grilled Bok Choy over saute’d myself, as the outer leaves have a nice toasty crunch to them while the base of the vegetable is tender and slightly sweet. A simple Sriracha Sauce adds a little zip to the mild flavored Bok Choy as well as other vegetables like artichokes and asparagus.

Bok Choy is an excellent source of many vitamins and minerals, particularly vitamins A, C, K and Folate. A one cup serving provides 64% DV of vitamin K and is one of the richest foods in vitamin A. Since vitamins A and K are fat soluble, the drizzled olive oil provides the support for maximum absorption of these important nutrients.

Serves 2

Bok Choy

• 2 Baby Bok Choy
• Extra Virgin Olive Oil
• Sea Salt & Pepper

Sriracha Sauce

• 4 Tbsp Mayonnaise (Homemade or Avocado Based)
• 2 tsp Sriracha (or to taste)

Preheat oven to 350 degrees or grill to medium heat if grilling. Rinse and dry Baby Bok Choy. Remove any damaged outer leaves. Slice Bok Choy in half lengthwise. Lay halves face up in a baking dish or on a cookie sheet and drizzle with olive oil. Rub to coat evenly on both sides. Sprinkle with salt & pepper.  Roast in oven or place on grill face down for 20-25 minutes. Ready when able to pierce base easily with a fork.

While Bok Choy is roasting, combine mayonnaise & Sriracha in a small bowl and whisk until smooth. Serve Bok Choy drizzled with Sriracha Sauce.

*Simply28 Approved, Paleo, Gluten Free and SIBO friendly.