Glow Bowl Flower Child Copycat

Enjoy the vibrant flavors of this gluten-free, dairy-free Thai inspired Glow Bowl Flower Child Copycat Recipe. Bursting with wholesome ingredients like bok choy, mushroom, onion, sweet potato & zucchini noodles—this bowl is a packed full of delicious flavors and textures. I’ve added my own twist by pairing it with seared garlic lime chicken, and a creamy coconut & peanut Glow Sauce. It’s definitely one of my favorite copycat recipes! ✨

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How to Make the Glow Bowl Flower Child Copycat Recipe

Ingredients

• 6-8 Chicken Thighs 
• 1 Large Sweet Potato
• 1 Zucchini 
• 6 Stalks Bok Choy
• 1 Onion
• 1 Cup Mushrooms
• 3 Cloves Garlic minced
• 2 Tablespoons Sesame Oil
• 1 Teaspoon Salt
• 1 Cup Cilantro chopped

Coconut Glow Sauce

• 1/2 Cup Peanut Butter or nut butter of choice
• 1 Cup Coconut Cream
• 1 Tablespoon Rice Vinegar
• 2 Tablespoons Honey or Maple Syrup
• 2 Tablespoons Coconut Aminos
• 1 Tablespoon Sesame Oil
• 1 Lime juiced
• 2 Cloves Garlic
• 1 Tablespoon Ginger grated

Step-By-Step Instructions

Marinade Preparation (optional): Begin by preparing the marinade for the chicken. Juice 2 limes and combine with 1/2 cup of coconut aminos in a bowl. Allow the chicken to marinate for at least 2 hours, or overnight for maximum flavor infusion.

Sweet Potato & Zucchini Noodle Preparation: Using a spiralizer, transform the sweet potato and zucchini into noodles. Set them aside for later use.

Sauté the Vegetables: Chop the bok choy, white onion, and mushrooms into bite-sized pieces. In a medium pan, then add cilantro and the chopped veggies. Sauté them on medium heat, covering with a lid to help them steam. After about 15 minutes, add the sweet potato and zucchini noodles, stir, and remove the pan from the heat.

Cook the Chicken: While the veggies are sautéing, cook the marinated chicken. In a pan, combine the chicken with about a cup of the marinade and cook on high heat. Season with 2 tablespoons of garlic powder, salt, and pepper to taste. Once the liquid has evaporated, fry each side for about 3 minutes until the chicken is crispy and browned. Ensure the internal temperature reaches 165℉ for perfectly cooked chicken. Chicken is generally safe to eat once it has reached that temperature.

Preparing the Coconut Glow Sauce: In a small saucepan, combine the coconut milk, peanut butter, coconut aminos, rice vinegar, lime juice, honey, sesame oil, minced garlic, and fresh ginger. Heat the sauce over medium heat, stirring constantly, until the ingredients are well combined and the sauce is heated through. If desired, add sriracha or hot sauce to taste.

Finishing Touches: Serve your Glow Bowl with a generous amount of Glow Sauce, a squeeze of fresh lime, cilantro, cashews, and a drizzle of sriracha for an extra kick of flavor!

Something About The Glow Bowl Flower Child Sauce

The Coconut Glow Sauce is truly a magical sauce that elevates this Glow Bowl recipe. The creamy coconut milk and peanut butter create a luscious, velvety texture that coats the vegetables and noodles, infusing them with flavor. The combination of coconut aminos, lime juice, sesame oil, and garlic adds layers of savory, tangy, and nutty flavor that complement the vegetables and chicken perfectly. The sauce can also be prepared ahead of time and stored in the refrigerator. Simply reheat it gently before serving.

I always serve the Glow Bowl with a large drizzle of the sauce, allowing the flavors to meld together. It truly is the star of this recipe, and transforms a simple bowl of vegetables and chicken into a flavorful and satisfying meal that you’ll want to make again and again!

Glow Bowl Flower Child Recipe Alternatives & Variations

This recipe is incredibly versatile and can be easily adapted to suit various preferences & dietary needs.

Vegan Variation

For a vegan version of this dish, simply substitute the chicken with either chickpeas or tofu. Both chickpeas and tofu are great sources of plant-based protein and can be marinated in lime juice and coconut aminos to infuse them with flavor just like the chicken. You can use the same marinade that was intended for the chicken, ensuring that the chickpeas or tofu are well-coated and allowed to marinate for at least 30 minutes to absorb the flavors. When cooking, you can either sauté them separately or add them to the vegetable mixture to heat through.

Whole30 Option

To make this recipe compliant with the Whole30 program, you’ll need to make a few adjustments. Substitute peanut butter with almond or sunflower butter to avoid legumes. Skip the honey in the sauce, as sweeteners are not allowed on the Whole30 program. Ensure that all ingredients are Whole30 compliant, and you’ll have a nutritious and satisfying meal that aligns with the program’s guidelines.

Nut-Free Modification

If you have a nut allergy or simply prefer to avoid nuts, you can easily omit the peanut butter from the sauce. The coconut milk provides creaminess, while the other ingredients offer plenty of flavor. You can also experiment with other nut-free alternatives, such as seed butters, to achieve a similar creamy texture and nutty flavor.

Enhancing The Nutrients

To boost the nutrient content of this dish, consider serving it over a base of rice or quinoa. These whole grains add fiber, protein, and a host of essential nutrients to the meal. Additionally, adding avocado as a topping not only enhances the creaminess of the dish but also provides healthy fats, fiber, and various vitamins and minerals.

Frequently Asked Questions

Enjoy The Glow Bowl Flower Child Copycat Recipe!

Have the sweetest day & tag me on Instagram when you make this Glow Bowl Flower Child Copycat Recipe! @entirelyemmy ✨🧡 I love to enjoy the goodness of wholesome, delicious food together!

More Flower Child Recipes

Be on the lookout because Flower Child has so many delicious recipes. I am adding a link to their menu at the Denver location HERE—check it out and let me know what you’d like to see next!