Vegan Maple Carrot Power Bowls
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Vegan Maple Carrot Power Bowls

Vegan Maple Carrot Power Bowls

with Turmeric-Toasted Couscous & Lemony Hummus

Maple syrup is the not-so-secret ingredient that makes tonight’s harissa-seasoned carrots so cravable. The sweet, tender carrots are served up bowl-style along with a variety of delightful flavors and textures: turmeric-seasoned couscous, garlicky kale crisps, creamy hummus, and a sprinkling of dried cranberries and walnuts. This dish will have you coming back for bite after bite!

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time15 minutes


serving amount

4 ounce


12 ounce


1 unit


1 teaspoon

Garlic Powder

¾ cup

Israeli Couscous

(Contains Wheat)

1 teaspoon


1 unit

Veggie Stock Concentrate

1 tablespoon

Harissa Powder

2 tablespoon

Maple Syrup

½ cup


(Contains Sesame)

1 ounce

Dried Cranberries

½ ounce


(Contains Tree Nuts)

Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon

Cooking Oil




Nutrition Values

/ per serving
Calories840 kcal
Fat38 g
Saturated Fat5 g
Carbohydrate114 g
Sugar34 g
Dietary Fiber14 g
Protein15 g
Cholesterol0 mg
Sodium580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small pot
Large Pan
Small Bowl



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 350 degrees. Wash and dry produce (except kale). • Remove and discard any large stems from kale. Trim, peel, and cut carrots on a diagonal into 1⁄4-inch-thick pieces. Quarter lemon.

Roast Kale

• Toss kale on a baking sheet with a large drizzle of olive oil, garlic powder, salt, and pepper. (TIP: For easy cleanup, line baking sheet with aluminum foil first.) • Roast on top rack until browned and crisp, 13-15 minutes. (For 4 servings, divide kale between 2 sheets. Roast on top and middle racks, switching rack positions halfway through.)

Cook Couscous

• Heat a drizzle of oil in a small pot over medium-high heat. Add couscous and 1⁄4 tsp turmeric (1⁄2 tsp for 4 servings). Cook, stirring occasionally, until fragrant and toasted, 1-2 minutes. • Add stock concentrate, 3⁄4 cup water (1 1⁄2 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until liquid has absorbed and couscous is tender, 6-8 minutes. Keep covered until ready to serve.

Cook Carrots

• Heat a large drizzle of oil in a large pan over medium-high heat. Add carrots, 1⁄4 tsp harissa powder (1⁄2 tsp for 4 servings), salt, and pepper. (TIP: If you prefer a milder flavor, use less harissa powder.) Cook, stirring occasionally, until just softened, 5-8 minutes. • Add half the maple syrup (all for 4) and 2 TBSP water (4 TBSP for 4); cook, stirring occasionally, until carrots are lightly browned and tender, 3-5 minutes. Remove pan from heat.

Mix Hummus

• Meanwhile, in a small bowl, combine hummus, juice from one lemon wedge, 1 TBSP olive oil, and 1 TBSP water. (For 4 servings, use a medium bowl, juice from two lemon wedges, 2 TBSP olive oil, and 2 TBSP water). Season with salt and pepper.

Finish & Serve

• Fluff couscous with a fork; stir in a drizzle of olive oil. Taste and season with salt and pepper if desired. • Divide couscous between bowls. Top with kale, carrots, hummus, cranberries, and walnuts. Serve with any remaining lemon wedges on the side.

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