Flower Child Glow Bowl Copycat Recipe: Make It at Home

This post shows how to make a copycat Flower Child Glow Bowl. It’s filled with spiralized sweet potato noodles, onions, zucchini, bok choy, mushrooms, and jalapeño, tossed in a creamy sunflower butter and coconut milk sauce. Serve with your choice of protein and a squeeze of lime.

Flower Child is known for fresh, made-from-scratch meals, and the Glow Bowl is one of its most popular comforting, nutritious dishes.

You’ll love this version. The spiralized sweet potato makes a satisfying, noodle-like base without the heaviness of traditional pasta. The bowl is loaded with vegetables but feels indulgent thanks to the silky sauce.

The sauce is surprisingly simple: sunflower butter and canned coconut milk form a rich base. I add sambal oelek for heat and a touch of honey or brown sugar for balance. Those four ingredients create a creamy, flavorful sauce that ties the bowl together.

This is a straightforward copycat of the Flower Child Glow Bowl.

Here’s What You’ll Need:

This recipe relies on fresh produce and, ideally, a spiralizer if you don’t buy pre-spiraled sweet potatoes. Many produce departments sell prepared spiralized sweet potatoes, but a simple manual spiralizer is a good investment if you plan to make veggie noodles often.

Ingredients:

• Sweet potatoes (spiralized)
• Bok choy (stems sliced)
• Mushrooms (sliced)
• Zucchini (sliced)
• Sweet onion (sliced)
• Jalapeño (diced)
• Garlic (minced) and ginger (grated)
• Cooked chicken or other protein (optional)
• Sunflower butter (or peanut/almond butter)
• Canned unsweetened coconut milk
• Sambal oelek (or another chili paste)
• Honey or brown sugar
• Salt and pepper
• Olive oil
• Lime wedges

How to Make the Flower Child Glow Bowl:

1. Prep the vegetables: Peel and spiralize the sweet potatoes if not pre-spiraled. Slice the onion, zucchini, and mushrooms. Mince the garlic and grate the ginger. Slice the bok choy stems and dice the jalapeño.
2. Make the sauce: In a medium bowl combine sunflower butter, about half a can of unsweetened coconut milk, sambal oelek to taste (start with 1–2 tbsp), and 1 tbsp honey or brown sugar. Warm briefly (about 40 seconds) to make stirring easier, then whisk until smooth. Season with salt and pepper.
3. Stir-fry the vegetables: Heat a large pan over medium-high heat with 2–3 tbsp olive oil. Add the sliced onion and cook a few minutes until softened. Add bok choy stems, mushrooms, and zucchini; cook undisturbed for 2 minutes so they get color. Reduce heat to low, add garlic and ginger, cook until fragrant.
4. Combine and finish: Turn off the heat. Add the sweet potato noodles to the pan and toss to combine with the other vegetables. Add about 1/2 cup of the sauce to the pan and toss until everything is coated. Plate, top with cooked protein if using, drizzle with extra sauce and finish with a lime wedge.

Make-Ahead Tips for the Glow Bowl:

Spiralize sweet potatoes in advance.

If you spiralize from scratch, do it ahead and store noodles in a gallon zip-top bag in the fridge; they stay crisp for a few days.

Prep all vegetables ahead.

Slice onions, zucchini, mushrooms, and bok choy and store in airtight containers. Mince garlic and grate ginger in advance to save time on busy nights.

Make the sauce ahead.

The sauce benefits from resting in the refrigerator for a day as flavors meld. Warm it briefly before adding to the stir-fry if chilled.

Looking for other copycat recipes:

Explore other copycat recipes on the site for soups, sandwiches, pizzas, and more.

I hope you enjoyed this Flower Child Glow Bowl copycat. Leave questions or feedback below. If you make this recipe, tag your photos and enjoy sharing your results.