Flower Child Glow Bowl Copycat Recipe: How to Make It at Home

This post shows how to make a copycat Flower Child Glow Bowl. The bowl is loaded with spiralized sweet potato “noodles,” onions, zucchini, bok choy, mushrooms, and jalapeño, tossed in a creamy sunflower butter and coconut milk sauce, served with your choice of protein and a squeeze of lime.

Flower Child is known for made-from-scratch, healthy comfort food, and their Glow Bowl is a popular, nourishing choice. This copycat version delivers the same satisfying textures and flavors using simple ingredients you can prepare at home.

You’ll love this recipe if you want a vegetable-forward meal that still feels indulgent. Spiralized sweet potato makes a great noodle substitute—hearty and filling—while the mix of vegetables brings color, crunch, and nutrients.

The sauce is surprisingly rich and silky: sunflower butter blended with canned coconut milk creates a luscious base. A spoonful of sambal oelek adds heat, and a touch of honey or brown sugar balances it with sweetness. Those four ingredients combine into a sauce that ties the bowl together.

Make a copycat version of the popular Flower Child Glow Bowl at home.

Here’s What You’ll Need:

You’ll need fresh produce and a spiralizer unless you can buy pre-spiraled sweet potatoes in your grocery store’s produce section. A manual spiralizer is an inexpensive investment if you plan to make vegetable noodles regularly.

Ingredients:

• Sweet potatoes (spiralized)
• Bok choy (stems sliced)
• Mushrooms (sliced)
• Zucchini (sliced)
• Sweet onion (sliced)
• Jalapeño (diced)
• Garlic (minced) and ginger (grated)
• Chicken or other protein (optional)
• Sunflower butter (or peanut/almond butter)
• Canned unsweetened coconut milk
• Sambal oelek (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 (or use pre-spiraled), slice the onion, mince the garlic, grate the ginger, and slice the zucchini and mushrooms.
2. Make the sauce: In a medium bowl combine sunflower (or other) butter, canned coconut milk, sambal oelek, and honey or brown sugar. Warm briefly (about 30–40 seconds) to loosen, then whisk until smooth. Season with salt and pepper to taste.
3. Stir-fry: Heat olive oil in a large pan over medium-high heat. Add the sliced onions and cook a few minutes until they begin to soften. Add bok choy stems, mushrooms, and zucchini; allow to cook undisturbed for about 2 minutes so they get a little color. Reduce heat to low, add garlic and ginger, and cook until fragrant.
4. Finish and serve: Turn off the heat, add the spiralized sweet potatoes, and toss to combine with the vegetables. Add enough sauce to coat the stir-fry (about 1/2 cup per portion), toss, and plate. Serve with cooked protein if desired and a squeeze of lime. Drizzle extra sauce over each bowl.

Make Ahead Tips for the Glow Bowl:

Spiralize in advance:

If you spiralize sweet potatoes yourself, do it ahead and store them in a gallon zip-top bag in the fridge. They’ll stay crisp for a few days.

Prep the vegetables:

Slice and store the onion, zucchini, bok choy, mushrooms, and jalapeño in airtight containers. You can also mince garlic and grate ginger in advance for quicker assembly.

Make the sauce ahead:

The sauce benefits from resting in the fridge for a day or two, allowing flavors to meld. Bring it to room temperature or warm briefly before adding it to the stir-fry.

Looking for other copycat recipes:

Explore other copycat recipes from your kitchen favorites for more inspiration.

If you make this Glow Bowl, I hope you enjoy it. Share feedback or photos to show how it turned out!