Name: Power-Packed Vegetables with Roasted Almonds
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 small red bell pepper; 1 small orange or yellow bell pepper; 1 head bok choy; 1/4 cup sliced almonds; 3 teaspoons olive oil (divided09); 1 teaspoon minced garlic; 1 teaspoon lemon juice

Power-Packed Vegetables with Roasted Almonds

Prep Time 15

Cook Time 15

Total Time 30

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Servings

Ingredients

1 small red bell pepper
1 small orange or yellow bell pepper
1 head bok choy
1/4 cup sliced almonds
3 teaspoons olive oil divided09
1 teaspoon minced garlic
1 teaspoon lemon juice

Instructions

Preparation

1 Trim bell peppers, remove seeds, and slice thinly.2 Trim both ends of bok choy, slice thinly, and place in a large bowl of cold water for a few minutes to remove any grit.3 Remove by handfuls and immerse again in a fresh bowl of cold water. Drain in a colander.4 Preheat oven to 350°F. Place almonds on a baking sheet and roast for 10 minutes, tossing once or twice.5 Meanwhile, heat 2 teaspoons olive oil in a large sauté pan or wok. Add pepper and sauté on medium-high heat for 3 minutes.6 Stir in garlic and continue to sauté for 3 more minutes. Remove and set aside in a medium-sized bowl.7 Heat remaining 1 teaspoon olive oil in pan.8 Add washed bok choy and sauté for a minute. Add lemon juice and cover pan, letting bok choy wilt.9 Return peppers to pan, add roasted almonds, and stir gently before serving.10 Per serving for 6 servings.
Source: Almond Board of California