Kohlrabi, Bok Choy, and Turnip Rice Bowl

Unsure what to do with kohlrabi and turnip? This recipe will hopefully give you inspiration to use these sometimes unpopular or unheard of veggies. On the farm, kohlrabi is on the top of the list for many of us when it comes to favourite vegetables. Kohlrabi is slightly crunchy and mildly spicy, and can be eaten raw or cooked. The turnip is misunderstood and passed over all too quickly. Raw, its flavour is sharp, even unpleasant. But as it cooks, the turnip softens into a milder, earthy, slightly sweet flavour. You can eat both kohlrabi greens and turnip greens, so make sure you reserve them for a future recipe!

Makes 4 servings 


Rice Bowls

  • 2 heads bok choy, cut in half if large {if you don’t have bok choy, sub in a different cooking green} 
  • 1 bunch turnips, sliced into 1/4 inch thick rounds 
  • 3-4 kohlrabis, outer layer peeled off and thinly sliced
  • 2 cups cooked rice {we used Second Spring Organic Sprouted Brown Rice}
  • 3-4 carrots, thinly sliced
  • 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


  • Heat the grill to medium. Rinse the bok choy under cold water to remove any dirt. Set aside.
  • Whisk together all the ingredients for the sauce. Taste test and adjust seasonings if need be.
  • 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.
  • Serve the grilled veggies with the cooked rice, carrots, turnips, and a few tablespoons of sesame seeds. Drizzle with remaining sauce and enjoy.