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Grilled Bok Choy and Edamame Rice Bowls

Bok choy is the oft forgotten cruciferous vegetable, it packs a nutritional punch with little caloric impact and ranks very highly on the Aggregate Nutrient Density Index, which rates foods on antioxidant capacity, phytochemicals, and vitamin and mineral content.  Bok Choy is a powerful antiinflammatory food, that assists in absorption of fat and reduces chronic inflammation.  Bok choy is something that we could all benefit by eating more of it.  As the star ingredient of this grain bowl, bok choy is brushed with antioxidant rich avocado and grilled, enhancing flavors and making it a perfect pairing with nutty brown rice, spicy turnips, and crunchy edamame.

Grilled Bok Choy and Edamame Rice Bowls 


2 heads baby bok choy, trimmed and cut lenthways

1 medium zucchini squash, cut lengthways (optional)

1-2 T. avocado oil (for brushing on vegetables)

1 cup organic edamame, steamed and cooled

2 turnips, sliced thin

1 watermelon radish, sliced thin

1 cup organic brown rice, steamed

handful micro cilantro or pea shoots

1/2 avocado, sliced (optional)


1/4 cup avocado oil (could also use olive oil)

3 T. organic, gluten free tamari or Bragg’s Aminos

1 T. honey or maple syrup

zest and juice of 1 lime

pinch red pepper flakes


Heat the grill to medium heat.  Make the dressing first by whisking all ingredients into a bowl or blending until emulsified.  Adjust seasoning as needed.

Brush the bok choy, zucchini, and turnips generously with avocado oil.  Sprinkle with sea salt and lay open face down onto the warmed grill.  Grill bok choy approx. 5 minutes and turnip and zucchini about 2 minutes on each side to avoid burning.

Plate the brown rice, and edamame.  Layer plate with grilled vegetables and garnish with watermelon radish, avocado, and micro cilantro.  Drizzle with dressing and a sprinkle of sesame seeds.



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