If you find yourself getting into a routine where you are buying all of the same greens + proteins for lunch and dinner, this quick dish is for you!
I don’t eat bok choy as much as I eat other greens like kale + spinach. I turn to bok choy when I feel like I need to spice up my greens rotation, and it hits the spot every. single. time.
Like most greens, bok choy is loaded with vitamins, like vitamin A, b-6, C and k. It can also help you meet your daily potassium + calcium needs, and they’re full of iron. Those are just a few benefits of the many they possess.
I turn to things like tempeh or tofu when I feel like I need something to “complete” my meal, because though greens are amazing, they won’t keep you full until your next meal. This is why balance is key. People always ask me about protein, as if that’s the only thing everyone has on their plate! Finding greens + protein pairs is key to making quick, healthy meals. Tempeh + bok choy is a great place to start if you are looking for something quick and easy.
- organic bok choy (as many as you’d like. I like buying the mini ones because they are easier to prepare.)
- 1/2 block of organic tofu or tempeh
- pink salt
- coconut amino acids
- garlic powder
- onion powder
- avocado oil or coconut oil
Wash bok choy with water before preparing. I suggest doing this with all greens, but ESP bok choy, because there is usually dirt on the bottom of each piece. Drizzle a little oil onto a pan over medium heat and let it heat up before placing anything on it. Drop both bok choy and chopped/broken tempeh onto pan until they start to change color. Then, pour on as much amino acid as you’d like. This is a healthy alternative for soy sauce, therefore, it’s a strong taste. I usually don’t go crazy because the bok choy will get drippy. Let it all soak in the acids for 4/5 minutes then add spices.