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

Name: Roasted Bok Choy + Sweet Potato - Bryan Johnson's Blueprint
Ingredients: 1 japanese sweet potato; 4 baby bok choy; handful of chopped green onions; 1/2 squeezed orange; 1.5 lemon; 1/2 Tbsp chopped walnuts; handful of cilantro or parsley; 1 tsp smoked paprika; 1 tsp chipotle powder; 1 Tbsp olive oil; 1 tsp tahini

7 steps

Updated at: Sat, 03 Feb 2024 23:44:29 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories426.2 kcal (21%)

Total Fat20.2 g (29%)

Carbs56.2 g (22%)

Sugars16.7 g (19%)

Protein10.4 g (21%)

Sodium248.8 mg (12%)

Fiber12.1 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

Instructions

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 1/2 orange.

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 1 Tbsp of tahini with the juice of 1-2 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.