Time to cook another meal?
*ugh*
Some days, the thought of preparing food from scratch can hit hard. Even if you enjoy cooking.
You want to wrap yourself in an afghan and have takeout instantly appear. Forget about the fully-stocked refrigerator. Forget about eating healthier. The whole plant-based thing feels senseless. Insignificant. Futile.
But you know the longer this goes on, the hungrier you’ll be.
So, you rifle through your pantry for ideas. You have five, ten recipes saved. But today, none of them seem appetizing. Too time-consuming. Too rich. Not what you feel like eating.
But then you see the vibrant leafy greens you bought and think to yourself: can you turn these leaves into a satisfying meal? A quick meal that’s also full-flavored?
This bok choy rolls recipe is incredibly versatile.
Use the instructions below as your guide to turning whatever ingredients you have on hand into a tasty meal that you’ll want to make again and again.
No bok choy? Try swiss chard, beet greens, or Lacinato kale.
In the mood for Italian? Try filling the leafy greens with almond ricotta and swapping out the spices for oregano, basil, and garlic. Serve with marinara, pesto, or infused olive oil.
Prefer Asian flavors? Season the rice with Mirin and rice wine vinegar. Load your rolls with julienned raw vegetables such as carrots, cucumbers, and fresh bell peppers. And serve with your favorite soy sauce.
Ready?
In this Recipe
Shred the cauliflower in seconds with the shredder disc on your food processor. Or use a coarse handheld grater to get the job done.
Make Ahead-of-Time
Bok choy rolls are a great way to use leftover fruit and veggies. And the rolls may be made up to 1-2 days in advance and kept in the refrigerator.
Specialty Ingredients
One of the best things about the bok chow rolls recipe is that it’s a great way to use whatever ingredients you have on hand. However, now might be a good time to restock your pantry with some items that might be running low.
Spicy Bok Choy Rolls
Ingredients
- 8 large bok choy leaves or chard leaves
- 1/2 medium cauliflower about 1 cup, riced
- 1/4 cup sunflower seeds toasted
- 1/2 tsp coffee finely ground
- 1/4 tsp ground cumin
- 1/4 tsp chipotle powder
- 1/4 tsp fine sea salt
- Pinch black pepper
- 2 Tbsp red onion diced
- 2 Tbsp carrot shredded
- 1 Tbsp olive oil + extra for drizzling
- Guacamole or avocado purée for serving
Instructions
- Blanch the bok choy leaves in a large pot of boiling salt water for 20 to 30 seconds. Immediately transfer leaves to an ice bath.
- Drain the leaves and spread out on a clean kitchen towel. Blot excess water and set aside to air dry.
- Remove the stems from the leaves, dice, and sauté to blend with cauliflower rice or save for later for stock. If needed, gently shave the thick part of the leaf-spine with a paring knife to make it easier to roll.
- To make the rice, cut the cauliflower into florets. If using a cheese grater, keep the florets reasonably large. If using a food processor, break the cauliflower down into smaller florets.
- Add the florets to the food processor and pulse in short bursts to break down the florets into rice-sized pieces. Be careful not to overprocess into a paste. Alternately, grate the florets with the large holes of your handheld grater.
- If your cauliflower rice is wet, squeeze and dry it with cheesecloth or kitchen towel.
- Place the cauliflower rice in a bowl. Mix thoroughly with the sunflower seeds, coffee, cumin, chipotle powder, sea salt, black pepper, red onion, carrot, and 1 T olive oil. Taste and adjust seasoning.
- To assemble the rolls, lay each bok choy leaf on a flat surface and place 2 tablespoons of the cauliflower rice on each leaf. Fold the sides of the leaf toward the center. Tuck the bottom of the leaf over the folds and roll up the leaves.
- Serve raw or heat in the oven. To bake the rolls, preheat the oven to 375° F. Place the rolls into an oiled baking dish and drizzle with oil. Add 1/2” of water to the baking dish and cover with foil. Bake for about 10-15 minutes until warm. Serve immediately or chill and serve cold.
TIPS
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