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Vegan Maple Carrot Power Bowls

Vegan Maple Carrot Power Bowls

with Turmeric-Toasted Couscous & Lemony Hummus

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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!

Tags:Vegan
Allergens:WheatTree Nuts

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

Total Time30 minutes
Prep Time15 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Kale

12 ounce

Carrots

1 unit

Lemon

1 teaspoon

Garlic Powder

¾ cup

Israeli Couscous

(ContainsWheat)

1 teaspoon

Turmeric

1 unit

Veggie Stock Concentrate

1 tablespoon

Harissa Powder

2 tablespoon

Maple Syrup

½ cup

Hummus

1 ounce

Dried Cranberries

½ ounce

Walnuts

(ContainsTree Nuts)

Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon

Cooking Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories840 kcal
Fat38 g
Saturated Fat5 g
Carbohydrate114 g
Sugar34 g
Dietary Fiber14 g
Protein15 g
Cholesterol0 mg
Sodium610 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.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Small pot
Large Pan
Small Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

• Adjust rack to top position (top and middle position for 4 servings) and preheat oven to 350 degrees. Wash and dry produce (except for kale). • Remove and discard any large stems from kale. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Quarter lemon.

2

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

3

• Heat a drizzle of oil in a small pot over medium-high heat. Add couscous and ¼ tsp turmeric (½ tsp for 4 servings). Cook, stirring occasionally, until fragrant and toasted, 1-2 minutes. • Add stock concentrate, ¾ cup water (1½ 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.

4

• Heat a large drizzle of oil in a large pan over medium-high heat. Add carrots, ¼ tsp harissa powder (½ 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.

5

• 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.

6

• 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.