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Roasted Bok Choy


  • 6 pounds baby bok choy, halved

  • 1/4 cup and 2 tablespoons liquid amino acid (such as Bragg®)

  • 1/4 cup extra virgin coconut oil

  • 18 slices fresh ginger

  • 9 cloves garlic, sliced

  • 1 tablespoon ground turmeric

  • 1 tablespoon curry powder

  • 1-1/2 teaspoons fines herbs

  • 1-1/2 teaspoons dried basil

  • 1/4 teaspoon red pepper flakes

  • freshly ground black pepper to taste

Total Time: 20 min Prep: 10 min Cook: 10 min
Yield: 12 Level: easy


  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. Mix bok choy, liquid amino acid, extra virgin coconut oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
  3. Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.