1 lb baby bok choy (approximately 3 heads)
2 tsp avocado oil
1 garlic clove, minced
1 tsp fresh ginger, minced
1 tsp lime zest (approximately 1 lime)
1 tsp rice vinegar
1 tsp coconut aminos
Preheat the oven to 450 degrees Fahrenheit. Trim the bottoms off the baby bok choy and place the separated leaves in a roasting pan. Drizzle with oil and toss to coat. Sprinkle the garlic and ginger over the top. Roast for 5-6 minutes.
Meanwhile, combine the lime zest, rice vinegar, and coconut aminos. When the bok choy is finished, drizzle the mixture over the top. Serve immediately.
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