Dishing Up the Dirt

Grilled Bok Choy & Turnip Rice Bowls with Soy Sesame Sauce

We grow a lot of asian greens here at Tumbleweed Farm. They grow really well in our area and are not only delicious, but extremely simple to prepare. A quick steam, sauté, roast or grill is all it takes and the mild (with a hint of spice) flavor shines.

Since the weather has been warm and beautiful recently we’ve been firing up the grill. It’s great eating dinner outside after a day spent in the dirt. We’ve been enjoying “after hours” sipping cold beers and eating fresh food while looking out at the fields from afar. We purposely sit with enough distance from us and fields so that we aren’t too bothered or stressed out by all the unfinished work. Meal times are a sacred break and I feel like everyone should “check out” while enjoying a home cooked meal together.

 

This recipe is actually the “recipe of the week” for our CSA members. It’s posted on our farm website with a little blurb about our members vegetable boxes for their first pick up. Head over if  you’re curious about our CSA details. Otherwise I’m sharing the same recipe here too!

Fire up the grill, crack open a few beers and enjoy the flavors of the season. Cheers!

Grilled Bok Choy & Turnip Rice Bowls with Soy Sesame Sauce

Prep Time: 20 minutes    Cook Time: 10 minutes    Serves: 4

Rice Bowls
  • 2 heads bok choy, large leaves trimmed and sliced in half lengthwise
  • 1 bunch turnips, sliced into 1/4 inch thick rounds (reserve greens for another use)
  • 1 cup cooked edemame
  • 2 cups cooked white rice
  • 3-4 radishes, thinly sliced
  • handful of micro greens OR cilantro
  • 3 Tablespoons sesame seeds
Soy Sesame Sauce
  • 3 1/2 Tablespoons low sodium soy sauce
  • 2 1/2 Tablespoons rice wine vinegar
  • 1 1/2 Tablespoons honey
  • 1 1/2 teaspoons toasted sesame oil
  • 1/4 teaspoon crushed red pepper flakes

Preparation

  1. Heat the grill to medium. Rinse the chopped bok choy under cold water to remove any dirt. Set aside.
  2. Whisk together all the ingredients for the sauce. Taste test and adjust seasonings if need be.
  3. Lightly brush the bok choy and turnips with a little bit of the sauce. Place the bok choy cut side down on the grill; cover and cook until tender. About 5-8 minutes. Place the turnips directly on the grill and cook, covered for 2 minutes per side.
  4. Serve the grilled veggies with the cooked rice, edemame, radishes, micro greens and a few tablespoons of sesame seeds. Drizzle with remaining sauce and enjoy.
 

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Have fun in the kitchen


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4 thoughts on “Grilled Bok Choy & Turnip Rice Bowls with Soy Sesame Sauce

  1. What a well-rounded meal! I love the idea of grilling the bok choy… I bet the smoky flavor is delicious.

  2. Lane says:

    This looks so delicious! I always love your posts, and I’ve made so many of your recipes. Great job on another beauty!
    xx Lane

  3. Rachel Taylor says:

    Hi

    This looks amazing. I can’t source turnip locally at the moment. What could I replace it with?

    Thank you
    Rachel

  4. Sarah says:

    I grilled bok choy tonight! Yummy! Thank you for the awesome recipe.

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