The original dish called for Swiss chard and butternut squash but I was feeling like something lighter and more spring-like. And, to be perfectly honest, I had bok choy and zucchini in my fridge already. Another amendment I made was to add two extra teaspoons of cumin to the mixture since it seemed a bit bland, but I may not have had all the correct proportions going on. It turned out really delicious. I love cooking with cumin. Must do it more often. The cilantro leaves really make the dish sing.