Roasted Bok Choy + Japanese Sweet Potato - Bryan Johnson's Blueprint Third Meal Recipe
Source: Zero https://protocol.bryanjohnson.com/Recipe-Guide-by-Zero
Ingredients
- 3-4 Baby Bok Choy
- 1 Japanese Sweet Potato
- Handful of Chopped Walnuts
- Handful of Chopped Green Onions
- Handful of Cilantro or Parsley
- 1 Tbsp Extra Virgin Olive Oil (EVOO)
- Smoked Paprika
- Juice of ½ Orange
- 1 Tsp Tahini
- Chipotle Powder
Steps
- Japanese Sweet Potato - Rinse and chop the Japanese sweet potato in half and then into thirds. Coat with EVOO, place face down on a baking sheet, and bake at 400°F for 45–60 minutes or until soft. Turn the sweet potatoes over halfway through the cooking time.
- Bok Choy - Rinse and slice the bok choy in half. Coat with the juice of ½ orange. Roast at 400°F for 20–25 minutes or until golden brown on the edges.
- Walnuts - Toast the walnuts and chipotle powder in a pan over medium-low heat for 5–10 minutes or until the walnuts are browned.
- Tahini Sauce - Mix 1 Tbsp of tahini with the juice of 1-2 lemons. Add water 1 Tbsp at a time until you reach your desired consistency.
- Assemble and Serve - Place the roasted bok choy on a plate and top with the toasted walnuts, cilantro, and tahini sauce. Sprinkle with smoked paprika and serve with the baked Japanese sweet potatoes.
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