Vegan Maple Carrot Power Bowls
with Turmeric-Toasted Couscous & Lemony Hummus
- Sesame
- Tree Nuts
- Wheat
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!
Ingredients
1 unit
Veggie Stock Concentrate
8 tablespoon
Hummus
(Contains: Sesame)
12 ounce
Carrot
½ ounce
Walnuts
(Contains: Tree Nuts)
4 ounce
Kale
1 unit
Lemon
¼ teaspoon
Turmeric
1 ounce
Dried Cranberries
0.08 tablespoon
Harissa Powder
1 tablespoon
Maple Syrup
1 teaspoon
Garlic Powder
¾ cup
Israeli Couscous
(Contains: Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.)
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The maple-harissa combination creates a perfect sweet-and-spicy balance that surprises many customers. Some find it mild and suggest using the full spice packets rather than partial amounts for bolder taste.
- Ease of prep: Multiple steps and pans make this more involved than expected, but clear instructions keep it manageable. Watch the kale closely to prevent burning and consider lower heat for the carrots.
- Suggestions: Add protein like chickpeas, chicken, or roasted beans to make it more filling. Toast the walnuts and use all the lemon juice in the hummus for enhanced flavors.
- Leftovers: Reheats beautifully and makes excellent next-day lunches, with some saying it tastes even better cold.
- Portions: Many find the servings smaller than expected and wish for more couscous or vegetables to make it truly satisfying 🍲
Reviews from our home cooks
The vegan maple carrot power bowl was absolutely outstanding! We aren't even vegan! I just wanted us to eat a little lighter and cleaner since we eat so late after work. I added a protein to it, but honestly, it didn't need it at all. If you're trying to eat lighter and healthier, try this bowl, you will not be disappointed. It's light and deep with flavor and texture. I added tomatoes and cucumber slices to it as well which was nice with the hummus. This was SO good and it was fresh and truly "clean" eating. I really hope this stays on the menu so I can order it again.
Such a surprisingly delicious recipe! From the crispy kale to the spiced and roasted carrots, the turmeric couscous was amazing and to top it off with the hummus and the cranberries and walnuts. My only complaint is for 4 servings there should have been 2 lemons, all the zest and juice of one lemon worked for the hummus and there shouldve been another for wedges for juice to go on top. Overall a flavorful and filling meal.
Overall, this dish was very good. I was missing the cranberries from my delivery; which would have added that bright, sweet, tartness to this multi-faceted dish. Luckily, the complexity of each layer of flavor and attention to the texture of each ingredient really makes this dish sing. Individually, each ingredient really speaks for itself. The turmeric with the couscous, the maple and harissa with the carrots, the garlic with the kale....but together? *chef's kiss*
This was absolutely DELICIOUS. Amazingly, amazingly yummy. So so good. I'd love to eat it again. So impressed. I do think the instructions are way off in a few ways though. Using the amount of turmeric, harissa and lemon that the recipe says would be crazy. 1/4 of a teaspoon is an insanely low amount of a seasoning to recommend using lol. I used ALL the turmeric and probably at least a full teaspoon of harissa and it was delicious (and not too spicy.) I think this recipe needs like ALL the available lemon juice to brighten it up and add dimension to the flavor. And the carrots, adding that much liquid to them when you cook them (maple syrup AND water) while also saying to brown them, makes them take much much MUCH longer than stated. The couscous also takes longer than listed.
This is one of my favorite vegan meals--I had to get it again! I add onions and chickpeas to bulk it out so that I could meal prep it for the week, and served it over quinoa for a bonus protein boost ;) What I appreciate most about this recipe is the sauce and the special touches--the lemon hummus sauce is ingenious, and I would never have thought to add maple syrup to the veggies at the last step--talk about blowing my mind! Then to finish it all off with cranberries and walnuts?!?--I don't normally have these ingredients so this recipe is always a treat, and somehow these ingredients come together to make something spectacular!! Thank you HelloFresh team for such an amazing meal experience!
I really liked the overall flavor of this! I used all of the maple syrup instead of half for the carrots, and juice from half a lemon in the hummus instead of a wedge. The flavor of the couscous was unique, and I liked the light crunch the roasted kale added. Good contrast in textures overall. Unfortunately my partner didn't like it at all, more for me I guess!
I love that I get to make recipes that I would have never thought of. This was such a tasty meal! The lemony hummus was such a great addition to the couscous and making the kale crispy gave an added texture that just works. Loved this recipe
Unexpectedly delicious. I added half an onion and some leftover chicken. I was really unsure about these flavor combos, but I devoured it so fast. I also added some of the leftover maple syrup, harissa, and turmeric (and juice from half the lemon instead of just a quarter) to the sauce.
This was great, probably a new favorite. I got the chicken option. The best part about this was the kale chips, as well as the turmeric and harissa flavors. When I get this again, I will add more than the 1/4 tsp of each spice called for in the recipe. I'd probably cut back on the hummus a bit and sub in some feta, but that's just personal preference.
This dish was awesome! I loved the way the kale cooked - nice and crispy. Cooking the carrots in maple syrup made them sweet but not overly sweet. The total combination was "to die for."
