This Glow Bowls recipe brings fresh, vibrant summer meals that make you feel amazing. These Glow Bowls have become my absolute favorite way to pack nutrition into one gorgeous, satisfying dish. I discovered this combination during a particularly hot July when I craved something light yet filling.
The magic happens when fluffy quinoa meets perfectly grilled chicken and an explosion of summer vegetables. Everything gets tossed in a curry vinaigrette that’s both warming and refreshing. It’s like sunshine in a bowl.
What makes these bowls truly special is their versatility. I’ve served them at dinner parties where guests couldn’t stop asking for the recipe. I’ve packed them for beach picnics and office lunches. They work beautifully for meal prep and taste even better the next day.
The curry vinaigrette deserves its own spotlight. This golden dressing combines olive oil, fresh lemon, and warm curry spices with a touch of honey. It transforms simple ingredients into something extraordinary. The first time I made it, I literally licked the spoon clean.
These bowls check every box for healthy eating. They’re naturally gluten-free and easily adaptable for vegetarian or vegan diets. The protein from quinoa and chicken keeps you satisfied for hours. Meanwhile, the rainbow of vegetables provides vitamins, minerals, and incredible flavor.
I love how this recipe celebrates seasonal produce. Summer corn becomes candy-sweet when grilled. Cherry tomatoes burst with juice. Crisp cucumbers add refreshing crunch. Each bite delivers different textures and flavors that complement each other perfectly.
The best part? Everything comes together in just 25 minutes. You can have these gorgeous, restaurant-quality bowls on your table faster than ordering takeout. Plus, they look so Instagram-worthy that your friends will think you spent hours cooking.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
Ingredients & Method
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Cooked quinoa | 2 cups | Use 2:1 water ratio when cooking |
| Chicken thighs | 1 pound | Or thinly pounded chicken breast |
| Sweet corn | 2 ears | Husked and ready to grill |
| Cherry tomatoes | 8 ounces | Halved or quartered |
| Large carrot | 1 | Grated or thinly sliced |
| Large cucumber | 1 | Grated or thinly sliced |
| Red bell pepper | 1 | Deseeded and diced |
| Fresh herbs | 3/4 cup packed | Basil, cilantro, mint mix |
| Chives | 1 tablespoon | Finely chopped, or green onions |
| Spring greens | 5.5 ounces | Or arugula or baby kale |
Curry Vinaigrette Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Extra virgin olive oil | 1/2 cup | High quality preferred |
| Fresh lemon | 1 whole | Zested and juiced |
| Garlic cloves | 3 | Finely chopped or grated |
| Curry powder | 2 tablespoons | Good quality blend |
| Apple cider vinegar | 1 tablespoon | Adds tangy brightness |
| Honey | 1 tablespoon | Or maple syrup for vegan |
| Red chili flakes | Pinch | Optional, adds heat |
| Kosher salt | 1 teaspoon | Adjust to taste |
Perfect Quinoa Every Time
Cooking quinoa properly makes all the difference in these bowls. I’ve perfected this method over years of grain bowl making. Start by rinsing your quinoa in cold water until the water runs clear.
Combine one cup quinoa with two cups water in a saucepan. Add a generous pinch of salt and bring to a boil over medium-high heat. Once boiling, immediately reduce heat to low and cover. Let it simmer gently for exactly 15 minutes.
Remove from heat but keep covered for another 10 minutes. This steaming step creates perfectly fluffy grains. Finally, fluff with a fork and let cool slightly before using.
Making the Curry Vinaigrette
This golden dressing brings everything together beautifully. I always make it first so the flavors have time to meld. Combine all vinaigrette ingredients in a jar with a tight-fitting lid.
Shake vigorously for 30 seconds until completely emulsified. The mixture should look smooth and golden. Taste and adjust seasoning as needed. Some curry powders are saltier than others, so start with less salt.
Grilling the Protein and Corn
Reserve half the curry vinaigrette for marinating the chicken. Let the chicken marinate for at least 30 minutes, or up to 4 hours for deeper flavor. Meanwhile, preheat your grill to medium-high heat.
Grill the chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F. The curry marinade creates beautiful caramelization and prevents sticking. Remove and let rest for 5 minutes before slicing.
Grill the corn for 10-12 minutes total, turning every few minutes. The kernels should be tender with some charred spots. Let cool, then cut kernels off the cob.
Assembly & FAQs
Bringing It All Together
Assembly is where these bowls truly shine. Start with your cooked, cooled quinoa as the base. Add all the prepared vegetables, herbs, and grilled corn kernels to a large mixing bowl.
Slice the rested chicken into bite-sized pieces and add to the bowl. Pour the remaining curry vinaigrette over everything and toss gently but thoroughly. You want every ingredient coated in that gorgeous golden dressing.
Taste and adjust seasoning with salt, pepper, or extra lemon juice as needed. The flavors should be bright, balanced, and craveable.
Meal Prep and Storage Tips
These bowls are meal prep champions. They actually taste better after sitting overnight as flavors continue to develop. Store assembled bowls in airtight containers for up to 4 days in the refrigerator.
For optimal freshness, pack the spring greens separately and add just before eating. The dressed vegetables and quinoa hold beautifully together. You can even freeze portions of cooked quinoa for up to 3 months.
I often double this recipe on Sundays for easy weekday lunches. The curry vinaigrette keeps separately for up to one week, making it easy to refresh leftover ingredients.
Customization Options
The beauty of these bowls lies in their adaptability. Swap the chicken for crispy chickpeas, roasted tofu, or grilled shrimp. Different vegetables work wonderfully too – try roasted sweet potatoes, blanched green beans, or fresh radishes.
For extra richness, add sliced avocado just before serving. Toasted nuts or seeds provide wonderful crunch. Pine nuts, pumpkin seeds, or slivered almonds all complement the curry flavors beautifully.
Vegetarian version: Replace chicken with roasted chickpeas tossed in curry vinaigrette. Roast at 425°F for 20 minutes until crispy. Use maple syrup instead of honey in the dressing for vegan preparation.
Frequently Asked Questions
Can I make this recipe ahead of time? Absolutely! These bowls are perfect for meal prep. Assemble everything except the greens up to 4 days in advance. Add fresh greens just before serving to maintain crispness. The flavors actually improve overnight.
What can I substitute for quinoa? Brown rice, farro, or cauliflower rice work beautifully. Adjust cooking times accordingly. For grain-free options, try spiralized zucchini or additional greens. Each base brings its own unique texture and nutritional profile.
How do I prevent the quinoa from being mushy? The key is proper water ratios and timing. Use exactly 2:1 water to quinoa ratio. Don’t lift the lid during cooking, and let it steam off heat for 10 minutes. Fluff gently with a fork, never stir aggressively.
Can I use different herbs in this recipe? Definitely! While basil, cilantro, and mint create the signature flavor, try parsley, dill, or chervil. Fresh herbs make the biggest impact, but you can use dried in a pinch. Use one-third the amount of dried herbs.
How spicy is the curry vinaigrette? The curry powder provides warmth rather than heat. It’s very mild and family-friendly. Add chili flakes gradually if you want more spice. Start with a small pinch and taste as you go.
What’s the best way to reheat leftovers? These bowls taste great cold or at room temperature. If you prefer them warm, microwave for 30-45 seconds or let them sit out for 30 minutes. Avoid overheating as it can wilt the greens and make vegetables mushy.
These Glow Bowls have transformed my approach to healthy eating. They prove that nutritious food can be absolutely delicious and satisfying. Every colorful bite delivers fresh flavors that make you feel energized and happy.
The combination of protein-rich quinoa, lean chicken, and vitamin-packed vegetables creates a perfectly balanced meal. The curry vinaigrette ties everything together with its bright, complex flavors that keep you coming back for more.
I hope these bowls bring as much joy to your kitchen as they’ve brought to mine. They’re proof that eating well doesn’t have to be complicated or boring. Sometimes the most simple combinations create the most extraordinary results.
Glow Bowls with Curry Vinaigrette
Ingredients
- 2 cups cooked quinoa use 2:1 water ratio when cooking
- 1 pound chicken thighs or thinly pounded chicken breast
- 2 ears sweet corn husked and ready to grill
- 8 ounces cherry tomatoes halved or quartered
- 1 large carrot grated or thinly sliced
- 1 large cucumber grated or thinly sliced
- 1 red bell pepper deseeded and diced
- 3/4 cup packed fresh herbs basil, cilantro, mint mix
- 1 tablespoon chives finely chopped, or green onions
- 5.5 ounces spring greens or arugula or baby kale
- For Curry Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1 fresh lemon zested and juiced
- 3 garlic cloves finely chopped or grated
- 2 tablespoons curry powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup for vegan
- Pinch red chili flakes optional
- 1 teaspoon kosher salt adjust to taste
Instructions
- Cook quinoa: Rinse quinoa until water runs clear. Combine 1 cup quinoa with 2 cups water and salt in saucepan. Bring to boil, reduce to low heat, cover and simmer 15 minutes. Remove from heat, keep covered 10 minutes, then fluff with fork.
- Make vinaigrette: Combine all vinaigrette ingredients in jar with tight-fitting lid. Shake vigorously for 30 seconds until emulsified. Taste and adjust seasoning.
- Marinate chicken: Reserve half the vinaigrette for marinating chicken. Let marinate 30 minutes to 4 hours.
- Grill: Preheat grill to medium-high. Grill chicken 6-7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes, then slice. Grill corn 10-12 minutes, turning frequently. Cool and cut kernels off cob.
- Assemble: In large bowl, combine cooled quinoa, all vegetables, herbs, and grilled corn. Add sliced chicken and remaining vinaigrette. Toss gently until everything is coated.
- Serve: Taste and adjust seasoning with salt, pepper, or lemon juice as needed.
Notes
Store in refrigerator up to 4 days; pack greens separately for optimal freshness
For vegetarian version: Replace chicken with roasted chickpeas and use maple syrup instead of honey
Can substitute quinoa with brown rice, farro, or cauliflower rice
Double recipe for easy meal prep
