Logo
Logo

Roasted Bok Choy + Japanese Sweet Potato - Bryan Johnson's Blueprint Third Meal Recipe

bryan johnson recipe roasted bok choy japanese sweet potato

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

  1. 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.
  2. 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.
  3. Walnuts - Toast the walnuts and chipotle powder in a pan over medium-low heat for 5–10 minutes or until the walnuts are browned.
  4. 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.
  5. 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.