Flower Child Glow Bowl Copycat Recipe

This post is all about how to make a copycat version of the Flower Child Glow Bowl. This bowl is packed full of hearty fresh produce including spiraled sweet potato noodles, onions, zucchini, bok choy, mushrooms, and jalapenos. This stir fry is then tossed in a creamy sunflower butter-coconut milk sauce and served up with the protein of your choice and a squeeze of lime.

Flower Child Glow Bowl

Flower Child is a popular from-scratch restaurant that prides themselves on serving soul-satisfying healthy food and the Glow Bowl is one of their most popular feel good menu items.

You’ll absolutely love this recipe! This is one of the first all-veggie meals I’ve eaten that didn’t feel like I was missing out on the carby goodness of real noodles. The sweet potato truly substitutes for a perfectly satisfying noodle and this bowl is packed full of delicious nutrients but tastes so indulgent.

Let’s talk about this sauce though. You wouldn’t think just mixing sunflower butter and canned coconut milk that you’d get an incredibly creamy and tasty sauce. I add some chili paste (sambal oelek) for a kick of spice and a drizzle of honey (or brown sugar) for a bit of sweetness. That’s it. Just those four ingredients make this addictively delish sauce.

This post is all about how to make a copycat version of the popular Flower Child Glow Bowl.

Flower Child Copycat Glow Bowl Recipe

Here’s What You’ll Need:

You’ll need lots of delish produce for this meal, and you’ll need a spiralizer if you don’t have access to pre-spiraled sweet potatoes. They often sell these in the prepared foods section in the produce department. But it’s much cheaper to invest in a spiralizer and you can find them at Walmart, Target, Bed Bath & Beyond, Amazon, some grocery stores, etc.  I bought a version that was cheaper and manual but it does the job. I have lots of kitchen tools and didn’t feel like investing money on a tool I’ll only use every once in a while. Here’s the one I used:

Ingredients:

  • Sweet potatoes
  • Bok Choy
  • Mushrooms
  • Zucchini
  • Sweet onion
  • Jalapeno
  • Garlic and Ginger
  • Chicken or protein of choice (optional)
  • Sunflower butter (alternately peanut butter or almond butter)
  • Canned unsweetened coconut milk
  • Sambal oelek
  • Honey or brown sugar
  • Salt and pepper
  • Olive oil
  • Lime wedges

Flower Child Glow Bowl

How to Make the Flower Child Glow Bowl:

  1. Start by prepping all the veggies: peel and spiral your sweet potatoes (if you are doing these from scratch), slice the onions, mince the garlic, grate the ginger, slice the zucchini and mushrooms.
  2. Make the sauce: in a medium bowl, add the nut/seed butter of your choice, canned coconut milk, sambal oelek, and honey/brown sugar. Microwave for 40 seconds so it becomes easier to mix.
  3. Stir fry: over medium high, add olive oil then add sliced onions. Allow to cook for a few minutes, then add the bok choy and zucchini. Allow to cook for 2 minutes undisturbed so they get some color. Reduce heat to low, add the garlic and ginger and cook until fragrant.
  4. Turn off heat and add sweet potatoes to the pan, tossing and incorporating them into the other veggies. Add some of the sauce to the pan and toss to coat. Then plate and serve with a slice of lime and protein.

Flower Child Copycat Glow Bowl Recipe

Make Ahead Tips for the Glow Bowl:

 

Spiralize your sweet potatoes ahead of time!

If you aren’t buying pre-spiraled sweet potatoes it can be time consuming to peel and spiral your noodles. Do this ahead of time and pile them into a gallon-sized ziplock bag. They’ll stay crisp for a few days in the fridge.

Cut up all your veggies

All of your veggies can be pre-cut and put in an airtight container in the fridge. I love working hard now to make it easier on myself later and this is no exception in the kitchen. Slice up your onion and wrap them up tightly so no smell seeps through your fridge. Slice your zucchini, bok choy, mushrooms, etc. You can even mince your garlic and grate your ginger ahead of time. Keep all ingredients in the fridge.

Make the sauce ahead!

Sauce only continues to taste better when it sits in the fridge and the flavors have time to meld together. You can make this sauce 1-2 days before and have it ready to go. I like to put it in the microwave for 40 seconds or so to take the chill off before adding it to the stir fry.

Flower Child Glow Bowl

Looking for other copycat recipes:

Panera Bread Autumn Squash Soup Copycat Recipe

The Best Five Guys Burger Copycat Recipe

Olive Garden Chicken Alfredo Pizza Fritta Copycat Recipe

KFC Chicken Littles Copycat Recipe

Popeye’s Famous Chicken Sandwich Recipe

CPK Cauliflower Buffalo Bites Copycat Recipe

I hope you enjoyed this recipe for the Flower Child Glow Bowl. I look forward to your questions and feedback below. Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.

Flower Child Glow Bowl

Looking for clean eats? The Flower Child Glow Bowl is an easy asian inspired stir fry dish that's packed full of nutrient dense fresh vegetables. You'll love the simple fresh ingredients and cozy sauce that warms your soul.
You'll love the easy make-ahead steps!This is a great weekday meal or post-workout meal.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian
Keyword: Barbecue Chicken, healthy, lower carb, stir fry
Servings: 4 servings
Calories: 460kcal
Author: Mallory Austin

Equipment

  • Veggies spiralizer or buy pre-spiraled sweet potatoes

Ingredients

Stir Fry

  • 6 Sweet potatoes, spiraled into noodles you can find these pre-spiraled in some produce sections. About 2-3 cups per bowl.
  • 1 Sweet onion, sliced
  • 1 cup Bok Choy stems, sliced
  • 1 cup Mushrooms, sliced white button or baby bella
  • 4 Zucchini, sliced
  • 1 Jalapeno, diced
  • 4 cloves Garlic, minced
  • 1 tablespoon Ginger, grated
  • Olive oil
  • Salt and pepper to taste

Sauce

  • 2/3 cup Sunflower butter alternately peanut butter, almond butter
  • 1/2 can Canned unsweetened coconut milk
  • 2 tablespoons Sambal oelek
  • 1 tablespoon Honey or brown sugar
  • Salt and pepper to taste

Toppings

  • Cooked chicken breasts
  • Lime wedges

Instructions

Start by prepping all the veggies:

  • peel and spiralize your sweet potatoes (if you are doing these from scratch), slice the onions, mince the garlic, grate the ginger, slice the zucchini and mushrooms.

Make the sauce:

  • In a medium bowl, add the nut/seed butter of your choice, canned coconut milk, sambal oelek, and honey/brown sugar. Microwave for 40 seconds so it becomes easier to mix. Mix well until smooth, add salt and pepper to taste.

Stir fry

  • I make two portions at a time in the pan. In a large pan over medium high heat, add 2-3 tablespoons of olive oil then add half of the sliced onions. Allow to cook for a few minutes.
  • Add 1/2 of the bok choy, mushrooms, and zucchini. Cook for 2 minutes undisturbed so they get some color. Reduce heat to low, add half the garlic and ginger and cook until fragrant.
  • Turn off heat then add half the sweet potato noodles to the pan, tossing and incorporating them into the other veggies. Add 1/2 cup of sauce to the pan and toss to coat.
  • Plate and serve with a slice of lime, protein of your choice and drizzle each bowl with more sauce.
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