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!

5 from 7 reviews




  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