Introduction: Ready for a Vibrant, Nutrient-Packed Meal?
Craving a colorful, healthy dish that’s bursting with flavor? These Glow Bowls are your perfect choice! Featuring grilled chipotle-marinated chicken thighs, charred sweet corn, quinoa, cherry tomatoes, cucumber, carrot, red bell pepper, and fresh herbs, all tossed with a zesty curry vinaigrette and served over greens, this dish is a delightful mix of smoky, tangy, and fresh flavors. Perfect for meal prep, summer dinners, or healthy lunches, it’s inspired by your love for veggie-forward dishes like Summer Chipotle Chicken Cobb Salad and Zucchini Pad Thai. Adaptable for gluten-free, vegan, and keto diets, it’s a versatile crowd-pleaser. Ready to assemble a radiant bowl? Let’s dive into this easy recipe!
Overview: Why Glow Bowls are a Must-Try
These Glow Bowls combine grilled chicken and corn with nutrient-dense quinoa and fresh vegetables, dressed in a bold curry vinaigrette, ready in about 45 minutes (plus marinating time). The grill and simple assembly make it ideal for vibrant, healthy meals. What makes it special? It’s a gluten-free, protein-packed dish that’s perfect for showcasing summer produce, adaptable for dietary needs, and ideal for a colorful, flavorful meal with minimal effort.
- Time Requirement: About 45 minutes total (20 minutes prep, 15–20 minutes grilling, 5 minutes assembly), plus 12–48 hours marinating.
- Difficulty Level: Easy! Perfect for meal prep or quick dinners.
- Why It’s Special: A nutrient-packed bowl with smoky, zesty flavors.
These glow bowls are a vibrant, delicious treat that’s sure to impress. Let’s get grilling!
Essential Ingredients
Here’s what you need to make Glow Bowls. Each ingredient adds to the smoky, fresh, and zesty magic.
Glow Bowls
- Quinoa (2 cups cooked, from 2/3 cup dry): Provides a nutty, protein-packed base.
- Chicken Thighs (1 lb, or thinly pounded chicken breast): Offer juicy, flavorful protein.
- Sweet Corn (2 ears, husked): Adds charred, sweet crunch.
- Cherry Tomatoes (8 oz, halved or quartered): Bring juicy, tangy flavor.
- Carrot (1 large, grated or thinly sliced): Provides sweet crunch.
- Cucumber (1 large, grated or thinly sliced): Adds refreshing crispness.
- Red Bell Pepper (1, deseeded and diced): Offers sweet, vibrant crunch.
- Fresh Herbs (¾ cup packed, e.g., basil, cilantro, mint, finely chopped): Infuse aromatic freshness.
- Chives or Green Onions (1 Tbsp, finely chopped): Add mild oniony flavor.
- Spring Greens (5.5 oz, e.g., arugula or baby kale): Provide a fresh, peppery base.
Curry Vinaigrette/Marinade
- Extra-Virgin Olive Oil (½ cup): Forms a rich dressing base.
- Lemon (1, zested and juiced): Adds bright, tangy flavor.
- Garlic (3 cloves, finely chopped or grated): Brings savory depth.
- Curry Powder (2 Tbsp): Offers warm, spicy complexity.
- Apple Cider Vinegar (1 Tbsp): Provides tangy acidity.
- Honey (1 Tbsp, or maple syrup/agave nectar): Adds subtle sweetness.
- Red Chili Flakes or Cayenne Pepper (optional, pinch): Boosts heat.
- Kosher Salt (1 tsp, omit if curry powder is salted): Balances flavors.
Substitutions and Variations
- Quinoa: Swap with cauliflower rice for keto or farro for a heartier grain.
- Chicken: Use shrimp, tofu, or mushrooms for vegan (grill shrimp 2–3 minutes per side, tofu 3–4 minutes per side).
- Corn: Use frozen or canned corn (drained) or omit for keto.
- Honey: Swap with sugar-free sweetener for keto (~2–3g net carbs per serving).
- Greens: Replace with spinach, romaine, or lettuce wraps for keto.
- Keto Adjustment: Omit quinoa, corn, and honey; use cauliflower rice and sugar-free sweetener (~2–3g net carbs per serving).
- Gluten-Free Version: Naturally gluten-free; ensure curry powder and vinegar are gluten-free.
- Vegan Version: Swap chicken with tofu or mushrooms and use maple syrup or agave.
- Spicy Version: Add extra chili flakes or a sliced jalapeño to the vinaigrette.
Step-by-Step Instructions
Making these Glow Bowls is straightforward, with a quick quinoa cook, grill, and assembly. Follow these steps for a perfect dish every time.
Step 1: Prep the Quinoa
- In a medium saucepan, combine 2/3 cup dry quinoa with 1 1/3 cups water or stock and a pinch of salt.
- Bring to a boil over medium-high heat (uncovered), then reduce to low, cover, and simmer for 15 minutes.
- Remove from heat, let stand covered for 5 minutes, then fluff with a fork. Set aside or refrigerate for up to 1 week.
Tip: Rinse quinoa before cooking to remove bitterness; use stock for extra flavor.
Step 2: Prep the Vegetables
- Husk 2 ears of sweet corn.
- Halve or quarter 8 oz cherry tomatoes.
- Grate or thinly slice 1 large carrot and 1 large cucumber.
- Dice 1 red bell pepper.
- Finely chop ¾ cup mixed herbs (basil, cilantro, mint) and 1 Tbsp chives or green onions.
- Store prepped veggies in airtight containers in the fridge for up to 3 days if making ahead.
Tip: Use a mandoline for thin, uniform veggie slices; prep herbs fresh to maintain flavor.
Step 3: Make the Curry Vinaigrette/Marinade
- In a medium bowl or jar, combine ½ cup olive oil, zest and juice of 1 lemon, 3 finely chopped garlic cloves, 2 Tbsp curry powder, 1 Tbsp apple cider vinegar, 1 Tbsp honey, optional pinch of chili flakes, and 1 tsp kosher salt (omit if curry powder is salted).
- Whisk or shake to combine. Set aside or refrigerate for up to 1 week (shake before use).
Tip: Taste vinaigrette and adjust salt or lemon juice; use half for marinade and half for dressing.
Step 4: Marinate the Chicken
- Place 1 lb chicken thighs in a medium bowl or container.
- Pour half the curry vinaigrette over the chicken and toss to coat.
- Cover and refrigerate for 12–48 hours.
Tip: Marinate longer for deeper flavor; pat chicken dry before grilling to avoid sticking.
Step 5: Grill the Chicken and Corn
- Preheat an outdoor grill or grill pan to medium-high heat (400°F/200°C).
- Brush corn with oil or spritz with cooking spray; season with salt and black pepper.
- Grill chicken for 4–5 minutes per side until cooked through (165°F internally).
- Grill corn for 3–4 minutes per side until charred.
- Remove from grill, let chicken rest for 5 minutes, then chop into bite-sized pieces. Slice corn kernels off the cob.
Tip: Oil grill grates to prevent sticking; rest chicken to retain juices.
Step 6: Assemble the Glow Bowls
- In a large mixing bowl, combine 2 cups cooked quinoa, grilled chicken, grilled corn kernels, cherry tomatoes, carrot, cucumber, red bell pepper, and chopped herbs.
- Pour remaining curry vinaigrette over the mixture and toss to coat.
- Taste and season with additional salt or black pepper as needed.
- Add a handful of 5.5 oz spring greens to serving bowls, top with quinoa mixture, and drizzle with any remaining vinaigrette.
- Garnish with extra herbs if desired.
Tip: Toss gently to keep veggies crisp; arrange greens in bowls for a vibrant base.
Step 7: Serve
- Serve immediately for the freshest flavors.
Tip: Offer extra vinaigrette and herbs on the side for customization; serve at room temperature for a summery vibe.
Assembly: Building the Perfect Glow Bowls
Making these Glow Bowls is all about creating a colorful, nutrient-packed meal with bold and fresh elements. Here’s how to make it perfect:
- Cook Quinoa Fluffy: Simmer gently for light, fluffy grains.
- Grill Smoky: Achieve char on chicken and corn for depth.
- Toss Evenly: Coat ingredients well with vinaigrette for balanced flavor.
- Layer Vibrantly: Use greens as a base for a colorful presentation.
Presentation Tips:
- Serve in wide, shallow bowls for a stunning, shareable display.
- Pair with a keto-friendly side like cucumber salad or grilled zucchini (if using keto substitutions).
- Garnish with extra herbs, a lemon wedge, or a sprinkle of chili flakes for a polished look.
Storage and Make-Ahead Tips
These glow bowls are best enjoyed fresh but store well for meal prep. Here’s how to keep them fresh:
- Storing Leftovers:
- Store quinoa mixture, chicken, and greens separately in airtight containers in the refrigerator for up to 3 days.
- Store vinaigrette separately for up to 1 week.
- Avoid freezing, as fresh veggies and greens lose texture.
- Reheating:
- Reheat chicken and quinoa gently in a skillet over low heat with a splash of water for 3–5 minutes.
- Microwave in 1-minute intervals, stirring, until warmed through.
- Serve greens and fresh veggies cold.
- Make-Ahead Tips:
- Cook quinoa and prep veggies up to 3 days ahead; store separately.
- Marinate chicken up to 48 hours ahead; refrigerate.
- Make vinaigrette up to 1 week ahead; shake before use.
- Assemble just before serving to maintain freshness.
Tip: Refresh leftovers with a drizzle of vinaigrette or lemon juice before serving.
Recipe Variations
These Glow Bowls are versatile, drawing on your love for bold, veggie-forward dishes like Zucchini Pad Thai and Summer Chipotle Chicken Cobb Salad. Here are some fun ideas:
- Keto Glow Bowls: Omit quinoa, corn, and honey; use cauliflower rice and sugar-free sweetener (~2–3g net carbs per serving).
- Gluten-Free Version: Naturally gluten-free; ensure curry powder and vinegar are gluten-free.
- Vegan Version: Swap chicken with grilled tofu or mushrooms and use maple syrup or agave.
- Spicy Deluxe: Add extra chili flakes or a sliced jalapeño to the vinaigrette.
- Tropical Twist: Swap corn with diced mango or pineapple (non-keto).
Tip: Serve with a side of keto-friendly gazpacho or a sprinkle of toasted seeds for extra crunch.
Conclusion: A Radiant, Flavorful Treat to Love
Glow Bowls are the perfect way to enjoy a healthy, vibrant meal that celebrates summer’s best ingredients. With smoky grilled chicken, charred corn, and a zesty curry vinaigrette, they’re as delicious as they are colorful. Perfect for meal prep, summer dinners, or healthy lunches, this dish is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every smoky, fresh bite. What’s your favorite way to enjoy these glow bowls? Share your ideas in the comments and let us know how it turned out!
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Glow Bowls
Description
Craving a colorful, healthy dish that’s bursting with flavor? These Glow Bowls are your perfect choice! Featuring grilled chipotle-marinated chicken thighs, charred sweet corn, quinoa, cherry tomatoes, cucumber, carrot, red bell pepper, and fresh herbs, all tossed with a zesty curry vinaigrette and served over greens, this dish is a delightful mix of smoky, tangy, and fresh flavors.
Ingredients
Glow Bowls
- Quinoa (2 cups cooked, from 2/3 cup dry): Provides a nutty, protein-packed base.
- Chicken Thighs (1 lb, or thinly pounded chicken breast): Offer juicy, flavorful protein.
- Sweet Corn (2 ears, husked): Adds charred, sweet crunch.
- Cherry Tomatoes (8 oz, halved or quartered): Bring juicy, tangy flavor.
- Carrot (1 large, grated or thinly sliced): Provides sweet crunch.
- Cucumber (1 large, grated or thinly sliced): Adds refreshing crispness.
- Red Bell Pepper (1, deseeded and diced): Offers sweet, vibrant crunch.
- Fresh Herbs (¾ cup packed, e.g., basil, cilantro, mint, finely chopped): Infuse aromatic freshness.
- Chives or Green Onions (1 Tbsp, finely chopped): Add mild oniony flavor.
- Spring Greens (5.5 oz, e.g., arugula or baby kale): Provide a fresh, peppery base.
Curry Vinaigrette/Marinade
- Extra-Virgin Olive Oil (½ cup): Forms a rich dressing base.
- Lemon (1, zested and juiced): Adds bright, tangy flavor.
- Garlic (3 cloves, finely chopped or grated): Brings savory depth.
- Curry Powder (2 Tbsp): Offers warm, spicy complexity.
- Apple Cider Vinegar (1 Tbsp): Provides tangy acidity.
- Honey (1 Tbsp, or maple syrup/agave nectar): Adds subtle sweetness.
- Red Chili Flakes or Cayenne Pepper (optional, pinch): Boosts heat.
- Kosher Salt (1 tsp, omit if curry powder is salted): Balances flavors.
Substitutions and Variations
- Quinoa: Swap with cauliflower rice for keto or farro for a heartier grain.
- Chicken: Use shrimp, tofu, or mushrooms for vegan (grill shrimp 2–3 minutes per side, tofu 3–4 minutes per side).
- Corn: Use frozen or canned corn (drained) or omit for keto.
- Honey: Swap with sugar-free sweetener for keto (~2–3g net carbs per serving).
- Greens: Replace with spinach, romaine, or lettuce wraps for keto.
- Keto Adjustment: Omit quinoa, corn, and honey; use cauliflower rice and sugar-free sweetener (~2–3g net carbs per serving).
- Gluten-Free Version: Naturally gluten-free; ensure curry powder and vinegar are gluten-free.
- Vegan Version: Swap chicken with tofu or mushrooms and use maple syrup or agave.
- Spicy Version: Add extra chili flakes or a sliced jalapeño to the vinaigrette.
Instructions
Step 1: Prep the Quinoa
- In a medium saucepan, combine 2/3 cup dry quinoa with 1 1/3 cups water or stock and a pinch of salt.
- Bring to a boil over medium-high heat (uncovered), then reduce to low, cover, and simmer for 15 minutes.
- Remove from heat, let stand covered for 5 minutes, then fluff with a fork. Set aside or refrigerate for up to 1 week.
Tip: Rinse quinoa before cooking to remove bitterness; use stock for extra flavor.
Step 2: Prep the Vegetables
- Husk 2 ears of sweet corn.
- Halve or quarter 8 oz cherry tomatoes.
- Grate or thinly slice 1 large carrot and 1 large cucumber.
- Dice 1 red bell pepper.
- Finely chop ¾ cup mixed herbs (basil, cilantro, mint) and 1 Tbsp chives or green onions.
- Store prepped veggies in airtight containers in the fridge for up to 3 days if making ahead.
Tip: Use a mandoline for thin, uniform veggie slices; prep herbs fresh to maintain flavor.
Step 3: Make the Curry Vinaigrette/Marinade
- In a medium bowl or jar, combine ½ cup olive oil, zest and juice of 1 lemon, 3 finely chopped garlic cloves, 2 Tbsp curry powder, 1 Tbsp apple cider vinegar, 1 Tbsp honey, optional pinch of chili flakes, and 1 tsp kosher salt (omit if curry powder is salted).
- Whisk or shake to combine. Set aside or refrigerate for up to 1 week (shake before use).
Tip: Taste vinaigrette and adjust salt or lemon juice; use half for marinade and half for dressing.
Step 4: Marinate the Chicken
- Place 1 lb chicken thighs in a medium bowl or container.
- Pour half the curry vinaigrette over the chicken and toss to coat.
- Cover and refrigerate for 12–48 hours.
Tip: Marinate longer for deeper flavor; pat chicken dry before grilling to avoid sticking.
Step 5: Grill the Chicken and Corn
- Preheat an outdoor grill or grill pan to medium-high heat (400°F/200°C).
- Brush corn with oil or spritz with cooking spray; season with salt and black pepper.
- Grill chicken for 4–5 minutes per side until cooked through (165°F internally).
- Grill corn for 3–4 minutes per side until charred.
- Remove from grill, let chicken rest for 5 minutes, then chop into bite-sized pieces. Slice corn kernels off the cob.
Tip: Oil grill grates to prevent sticking; rest chicken to retain juices.
Step 6: Assemble the Glow Bowls
- In a large mixing bowl, combine 2 cups cooked quinoa, grilled chicken, grilled corn kernels, cherry tomatoes, carrot, cucumber, red bell pepper, and chopped herbs.
- Pour remaining curry vinaigrette over the mixture and toss to coat.
- Taste and season with additional salt or black pepper as needed.
- Add a handful of 5.5 oz spring greens to serving bowls, top with quinoa mixture, and drizzle with any remaining vinaigrette.
- Garnish with extra herbs if desired.
Tip: Toss gently to keep veggies crisp; arrange greens in bowls for a vibrant base.
Step 7: Serve
- Serve immediately for the freshest flavors.
Tip: Offer extra vinaigrette and herbs on the side for customization; serve at room temperature for a summery vibe.
FAQs
1. Can I use frozen corn?
Yes! Use 1½ cups thawed frozen corn or drained canned corn if fresh is unavailable.
2. Is this dish keto-friendly?
With quinoa, corn, and honey, it’s not keto-friendly (~15–20g net carbs per serving). Omit these and use cauliflower rice and sugar-free sweetener for keto (~2–3g net carbs).
3. Can I make it vegan?
Yes! Swap chicken with tofu or mushrooms and use maple syrup or agave.
4. Why is my chicken dry?
- Don’t overcook; grill to 165°F and rest for 5 minutes.
- Marinate for at least 12 hours for moisture.
- Slice against the grain for tenderness.
5. Can I make this ahead?
Yes! Prep quinoa, veggies, and vinaigrette up to 3 days ahead; marinate chicken up to 48 hours; assemble fresh.
6. How long does it last?
Components last in the fridge for 3 days; store separately to maintain freshness.
7. Can I use a stovetop instead of a grill?
Yes! Use a grill pan or skillet over medium heat for 4–5 minutes per side for chicken and corn.
8. What’s the best way to serve it?
Serve in bowls with greens, paired with a keto-friendly side like cucumber salad or grilled zucchini, garnished with extra herbs or a lemon wedge.