Roasted Bok Choy + Sweet Potato - Bryan Johnson's Blueprint

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse and chop the Japanese sweet potato in half and then in thirds. Coat with olive oil, place face down on a baking sheet, and bake at 200°C for 45-60 minutes or until soft. 30 minutes in, turn the sweet potatoes over.

Step 2

Rinse and slice the bok choy in half. Coat with the juice of the oranges

Step 3

Roast at 200°C for 20-25 minutes or until golden brown on the edges.

Step 4

Toast the walnuts and chipotle powder for 5-10 minutes over medium low heat or until the walnuts are browned.

Step 5

Mix the tahini with the juice of the lemons.

Step 6

Add 1 Tbsp of water at a time until you reach your desired consistency.

Step 7

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.