Physical Kitchness

Helping Women Thrive Over 40

Instantly Paleo Instant Pot Planner
You are here: Home / Physical Kitchness / Roasted Bok Choy and Cauliflower Coconut Curry Bowl

Roasted Bok Choy and Cauliflower Coconut Curry Bowl

Jump to Recipe·Print Recipe

A riddle for today – what do you call a girl who grew up in North Dakota that likes coconut curry? Nothing, because it doesn’t exist. Buzzkill right?! But WAIT, the impossible is possible! There is at least one born and bred upper Midwest gal the LOVES coconut curry – and also created this amazing roasted bok choy and cauliflower coconut curry bowl.

Pin It!

This meatless meal is packed with a rich coconut curry flavor that is mild enough for any curry newbie. A great vegan dish that's filling and makes for yummy leftovers too!

When you grow up in a strong German and Scandinavian cultured state, you eat things like knoephla (dumpling) soup, lefse (just Google it), and the classic Midwest-created hot dish (anything goes). You aren’t asking mom to make a coconut curry dinner with roasted bok choy, cauliflower rice, and edamame after shoveling the snow off the driveway. Just doesn’t happen…

It’s SO sad really. Sad that it took me this long to discover and frequently make coconut curry dishes. It’s like when you have those dreams that you walk in a room completely naked, and no one tells you to put clothes on. Why didn’t someone tell me what culinary adventure I had been missing all these years?!

I know why…curry sounds scary. Like it might make you sweat profusely or burn your tongue off. Midwesterners don’t like things with a kick. It’s not in our blood. But despite the fact that I can barely stand the heat of Hot Tamale candies, coconut curry is something I CAN eat (and like). In fact, it’s really not that hot at all (or at least my version isn’t).

This bok choy, cauliflower rice, and edamame meal with coconut curry is SO tasty! Vegan and can be easily made paleo too!

This roasted bok choy and cauliflower coconut curry bowl is a great option for lunch or dinner. It’s vegan, and totally hits the spot when you need a meatless meal. The bok choy roasted in sesame oil, the cauliflower rice sautéed in a coconut aminos and ginger blend, and the hearty shelled edamame make up a bowl so filling, so robust, that the coconut curry is just icing on the cake!

Roasted bok choy, shelled edamame, and a quick coconut amino and ginger cauliflower rice blend make this vegan and meatless meal a sure winner. So tasty and easy to create!

I love how customizable this bowl can be. Want an extra kick? Add more curry, or a spicier curry paste to the sauce! Can’t do soy? Replace the shelled edamame for a vegetable of choice. Like eating things with a smiley face? Assemble edamame eyes and a bok choy smile accordingly.

I make a big stash of this, mix it all up, then store it in the fridge for easy lunches I can reheat throughout the week Leftovers = life savers. And chowing face first into a bowl of nutrient-dense veggies just makes me feel good!

I used a variety of “non-traditional” ingredients for this roasted bok choy and cauliflower curry bowl but you could sub certain elements if desired, like using soy sauce instead of coconut aminos and cornstarch instead of arrowroot powder.

Time Saver Tip

Make the cauliflower rice ahead of time and store in the refrigerator until ready to incorporate into the dish. Or simply pulse the cauliflower florets into “rice” and store in a large container until time to sauté and add the flavor elements. Note – it is easier to grate the ginger if frozen.

A simple yet incredibly flavorful coconut curry bowl that everyone will love. Never be intimidated by curry dishes again - this meal is mild for the curry beginner, but has an option to kick it up a notch for all curry-enthusiasts!

Print

Roasted Bok Choy and Cauliflower Coconut Curry Bowls

This bok choy, cauliflower rice, and edamame meal with coconut curry is SO tasty! Vegan and can be easily made paleo too!
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Physical Kitchness
  • Yield: 2 servings 1x

Ingredients

Scale
  • 1 head baby bok choy
  • 1/2 teaspoon sesame oil
  • 3 cups cauliflower rice (about half a head)
  • 1/2 teaspoon coconut oil
  • 1 cup matstick carrots
  • 2 teaspoons grated ginger + 1/2 teaspoon, divided
  • 1/4 teaspoon salt
  • 3 tablespoons coconut aminos
  • 1/2 teaspoon rice vinegar
  • 1 teaspoon lime juice
  • 3/4 teaspoons red curry paste
  • 1 cup full-fat coconut milk
  • 1 1/2 teaspoons arrowroot powder
  • 1/3 cup shelled edamame

Instructions

  1. Turn the oven broiler to low
  2. Disassemble the bok choy. Wash and pat dry, then place on a large baking sheet and cover evenly with the sesame oil. You may need more oil depending on the amount of bok choy
  3. Heat under the broiler for 5-8 minutes, watching it carefully so it doesn’t burn. The tops of the leaves may get slightly crispy. If so, discard that part. Chop the bok choy into bite-sized pieces and set aside
  4. Cut half head of cauliflower into large florets and pulse them for a few seconds in a large food processor until pieces the size of rice form
  5. Heat the coconut oil in large skillet on medium/high and add the cauliflower rice, matchstick carrots, 2 teaspoons grated ginger, salt, coconut aminos, and rice vinegar. Mix well and sauté 8-10 minutes, until rice and carrots begin to soften
  6. Scoop the cauliflower rice out of the pan and turn the heat down to medium/low
  7. Pour in the coconut milk and add the lime juice, 1/2 teaspoon grated ginger, and curry paste. Mix well
  8. Let coconut curry heat thoroughly (a few minutes) then take off the stovetop and add the arrowroot powder, whisking well to avoid clumps
  9. Assemble the cauliflower rice, chopped bok choy, and edamame into a bowl. Pour the coconut curry liquid on top and mix well

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

 

This bok choy, cauliflower rice, and edamame meal with coconut curry is SO tasty! Vegan and can be easily made paleo too!

 

Roasted bok choy, shelled edamame, and a quick coconut amino and ginger cauliflower rice blend make this vegan and meatless meal a sure winner. So tasty and easy to create! Vegan with a paleo option
Chrissa
Pin209
Share
Tweet
Yum4
213 Shares

About Chrissa

I'm Chrissa - a lover of cooking, hater of spiders, fitness enthusiast, red lipstick wearer, mom and wife. Here you will find healthy recipes the family will love, step-by-step workout tutorials, meal planning guides and wellness tips.

Comments

  2. Ashley @ Fit Mitten Kitchen says

    this. sounds. amazing. I totally feel you on growing up in the Midwest! I feel like my palate has grown tremendously after studying abroad in Australia and living on my own. My parents were definitely not adventurous when it came to food, so I learned so much after HS and college, even. I LOVE curry now, but my parents still probably don’t know what it tastes like!
    I could eat this for lunch right about now…

    Reply

    • Chrissa says

      I totally totally know what you mean!!! I never studied abroad (life regret) but I bet you learned so much in Aus! Definitely my adult travels and living all over has opened my taste buds up more than I ever could have known!!

      Reply

  4. Shann Eva says

    Yum! This looks so fresh and tasty. I’m also in the Midwest, so didn’t try curry until after college. Luckily, I moved out of the Midwest for a while and eat all sorts of stuff now…and make my family eat it too.

    Reply

  8. Blair says

    Wow, this sounds delicious! I actually had something similar for dinner tonight…minus the coconut curry sauce! Hah! 🙂 I used a hoison/soy sauce combo, but this looks even more interesting. YUM!!

    Reply

    • Chrissa says

      Oooo I love me some hoison too – it’s actually been ages since I’ve had a hoison dish. I’m glad we inspired each other to swap sauces 😉

      Reply

  21. Chelsea says

    This bowl looks so hearty and filling! I usually sautee my bok choy in sesame & avocado oil (probably too much, hahah), so this is definitely a much cleaner way to eat it!

    Reply

    • Chrissa says

      You nailed it! Even though it’s missing the meat for all my meat-lovin’ friends, it is REALLY filling. Mmmmm bok choy sautéed in sesame and avocado oil sounds really nummy!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Socialize

Physical Kitchness Privacy Policy

Categories