Vegan Maple Carrot Power Bowls with Turmeric Couscous
A vibrant plant-based bowl featuring crispy roasted kale, maple-glazed carrots with warming harissa spice, and golden turmeric-toasted Israeli couscous. The creamy lemony hummus ties everything together while dried cranberries and walnuts add sweet and crunchy contrasts. Perfect for meal prep or a satisfying weeknight dinner that delivers both nutrition and bold Mediterranean-inspired flavors. The turmeric gives the couscous an beautiful golden color and earthy depth.
Ingredients
- 4 ounce kale, large stems removed
- 12 ounce carrots, trimmed, peeled, cut diagonal 1/4-inch
- 1 unit lemon, quartered
- 1 teaspoon garlic powder
- 5 ounce Israeli couscouspearl barley1:1dietaryadds gluten
similar texture, nutty flavor
- 1 teaspoon turmeric
- 1 unit veggie stock concentrate
- 1 tablespoon harissa powdersmoked paprika1:1spice
milder heat with smoky flavor
- 2 tablespoon maple syrup
- ½ cup hummus
- 1 ounce dried cranberries
- ½ ounce walnuts
- 2 tablespoon olive oil
- 1 tablespoon cooking oil
- salt
- pepper
Instructions
- 1
Adjust rack to top position and preheat oven to 350 degrees
- 2
Wash and dry produce thoroughly
- 3
Remove large stems from kale and cut carrots on diagonal into 1/4-inch pieces
- 4
Quarter lemon
- 5
Toss kale with olive oil, garlic powder, salt and pepper on baking sheet
- 6
Roast kale on top rack until browned and crisp, 13-15 minutes
- 7
Heat oil in small pot over medium-high heat
- 8
Add couscous and turmeric, cook stirring until fragrant and toasted, 1-2 minutes
- 9
Add stock concentrate, water and salt, bring to boil then cover and reduce heat to low
- 10
Cook until liquid absorbed and couscous is tender, 6-8 minutes
- 11
Drain excess liquid if needed and keep covered
- 12
Heat oil in large pan over medium-high heat
- 13
Add carrots, harissa powder, salt and pepper
- 14
Cook stirring until just softened, 5-8 minutes
- 15
Add maple syrup and water, cook until carrots are browned and tender, 3-5 minutes
- 16
Remove pan from heat
- 17
Combine hummus, lemon juice, olive oil and water in small bowl
- 18
Season hummus mixture with salt and pepper
- 19
Fluff couscous with fork and stir in olive oil
- 20
Season couscous with salt and pepper if desired
- 21
Divide couscous between bowls
- 22
Top with kale, carrots, hummus, cranberries and walnuts
- 23
Serve with remaining lemon wedges
Tips
Line baking sheet with aluminum foil for easy cleanup when roasting kale
Use less harissa powder if you prefer milder spice level
Dry kale thoroughly before roasting to ensure it crisps up properly
Good to Know
Refrigerate assembled bowls up to 3 days, store components separately for best texture
Prep all components up to 2 days ahead, assemble just before serving
Serve immediately while kale is crispy and couscous is warm
Common Mistakes
Dry kale thoroughly to avoid soggy results
Don't overcook carrots to maintain slight bite
Toast couscous properly to develop nutty flavor
Substitutions
Vegan Options
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this gluten-free?
Yes, substitute the Israeli couscous with quinoa or cauliflower rice. Cook quinoa according to package directions and season with turmeric and olive oil.
How long will leftovers keep?
Assembled bowls keep 2-3 days refrigerated, but kale may lose crispiness. Store components separately for best results and assemble fresh portions as needed.
Can I freeze the components?
Cooked couscous and roasted carrots freeze well for up to 3 months. Avoid freezing kale and hummus mixture as textures will suffer upon thawing.