Go Back
–+ servings
Flower Child Glow Bowl
Print Recipe
No ratings yet

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
Servings: 4 servings
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.

Nutrition

Calories: 460kcal