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Power-Packed Vegetables with Roasted Almonds

Power-Packed Vegetables with Roasted Almonds


  • 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, divided
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon juice


Trim bell peppers, remove seeds, and slice thinly.  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.  Remove by handfuls and immerse again in a fresh bowl of cold water.  Drain in a colander.

Preheat oven to 350°F.  Place almonds on a baking sheet and roast for 10 minutes, tossing once or twice.  Meanwhile, heat 2 teaspoons olive oil in a large sauté pan or wok.  Add pepper and sauté on medium-high heat for 3 minutes.  Stir in garlic and continue to sauté for 3 more minutes.  Remove and set aside in a medium-sized bowl.

Heat remaining 1 teaspoon olive oil in pan.  Add washed bok choy and sauté for a minute.  Add lemon juice and cover pan, letting bok choy wilt.  Return peppers to pan, add roasted almonds, and stir gently before serving.

Nutritional Analysis

Per serving for 6 servings:

Calories 73
Fat 4.6g
Saturated 0.5g
Monounsaturated 2.9g
Polyunsaturated 0.8g
Carb 7g
Protein 3g
Cholesterol 0mg
Fiber 2g
Calcium 162mg
Magnesium 43mg
Sodium 92mg
Potassium 475mg
Vitamin E 1.5mg
Courtesy of the Almond Board of California