Looking for a simple, nourishing meal that comes together in just one pan? This Creamy Bok Choy & Barley Skillet is packed with flavor, plant-based protein, and wholesome ingredients—all while keeping cleanup to a minimum!
This dish combines the hearty texture of barley with the creaminess of coconut milk and the freshness of herbs, making it a comforting yet light meal you’ll want to make on repeat.
Ingredients:
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1/4 cup vegetable broth
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3 garlic cloves, minced
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1 tbsp fresh thyme
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1 tbsp fresh rosemary
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1 tbsp fresh mint
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1 tbsp onion powder
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2 heads bok choy, chopped
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1 can (13.5 oz) light coconut milk
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2 cups cooked barley (cooked in half water, half vegetable broth)
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2 Roma tomatoes, diced
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1.5 cups frozen spinach
Instructions:
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Heat a sauté pan with high sides over medium heat. Add vegetable broth and minced garlic, letting it cook for about 30 seconds until fragrant.
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Stir in thyme, rosemary, mint, and onion powder to build flavor.
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Add in the chopped bok choy and mix well, letting it cook for about a minute until it starts to soften.
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Pour in the coconut milk and let it simmer until the bok choy leaves begin to wilt.
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Stir in the cooked barley, diced tomatoes, and frozen spinach, mixing well until everything is evenly coated in the creamy sauce.
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Let everything heat through for 2-3 minutes, stirring occasionally, until the spinach is thawed and flavors are well combined.
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Remove from heat and serve warm!
Why You’ll Love This Recipe:
One-Pan Wonder: Less mess, less cleanup, and all the flavor!
Nutrient-Dense: Packed with fiber, protein, and healthy fats to keep you full and energized.
Creamy Without the Dairy: Coconut milk gives this dish the perfect richness without heavy creams.
Easily Customizable: Swap barley for quinoa or rice, or add tofu for extra protein.
This one-pan meal is the perfect balance of hearty and fresh, making it great for weeknight dinners or meal prep. Try it out and let me know how you like it!
XOXO,
Cara