Preheat oven to 375. Grease a safe baking sheet.

In a bowl, combine sweet potato cubes, half the melted coconut oil, sea salt and five-spice powder. Stir to coat.

Pour sweet potatoes onto baking sheet in an even layer and transfer to the oven to roast for 25 minutes.

Make the boy choy. In a skillet, add the remaining coconut oil and the grated ginger. Cook over medium heat for 2 minutes.

Add the bok choy, coconut aminos and a few tablespoons of water. Turn heat to medium-high and steam 4-6 minutes to crisp-tender and bright green. Remove from heat and cover to keep warm.

Reheat the steak. Place steak in an oven-safe pan and transfer to oven to reheat.

Serve the steak with the sweet potato cubes and bok choy.