Vegan Green Coconut Curry Bowls With Zucchini Noodles
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
2 Servings
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Calories
256 kcal
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Course
Main Course
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Cuisine
American
Vegan Green Coconut Curry Bowls With Zucchini Noodles
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These easy, vegan and paleo-friendly bowls are made with pineapple, spring veggies, zucchini noodles and a creamy green coconut curry sauce! Perfect for Meatless Monday and only 250 calories!
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Ingredients
- 2 medium zucchinis spiralized with the 3mm blade
- salt
- 1 tablespoon coconut oil
- 1 teaspoon garlic minced
- 1/2 teaspoon ginger minced
- 1 cup asparagus cut into bite-sized pieces
- 1/2 large red bell pepper thinly sliced
- 1/2 cup leeks thinly sliced
- 1/2 cup Snow peas halved
- 3/4 cup light coconut milk
- 1/4 cup pineapple juice
- 1 tablespoon green curry paste
- 1 tablespoon coconut sugar
- 1 teaspoon vegan fish sauce
- 2 cups spinach roughly chopped
- 1/4 cup plus 2 tablespoon pineapple tidbits drained
- 4 radishes thinly sliced
For Garnish:
- Thai basil thinly sliced
- cilantro roughly chopped
- Squeeze of fresh lime juice
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Instructions
- To release some of the excess moisture, place the spiralized zucchini into a colander set over the sink or a bowl. Sprinkle with a pinch of salt and let them sit, stirring occasionally.
- Heat the coconut oil in a large pan set over medium heat. Add the garlic and ginger and cook, stirring constantly, until golden brown and fragrant (about 1 minute).
- Add the asparagus, pepper, leeks, and snow peas and cook until the veggies are tender and lightly browned, about 3-5 minutes.
- Add in the coconut milk, pineapple juice, curry paste, coconut sugar, and fish sauce and stir until the green curry is incorporated into the sauce. Turn the heat up to medium/high and bring to a boil.
- Once boiling, reduce the heat to medium/low and simmer, stirring occasionally until the sauce has reduced by about 1/3 and thickened slightly, about 10-13 minutes. Once reduced, stir in the chopped spinach and cook for an additional 1-2 minutes, until the spinach wilts.
- Squeeze out as much excess moisture from the zucchini as you can, and lightly pat it dry with a paper towel. Divide the noodles between two bowls.
- Divide the veggie/sauce mixture on top of the two bowls, followed by the pineapple tidbits and sliced radishes.
- Garnish with Thai basil, cilantro and a squeeze of fresh lime juice.
Nutrition Information
Show Details
Calories
256kcal
(13%)
Carbohydrates
30g
(10%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
362mg
(15%)
Potassium
1040mg
(30%)
Fiber
6g
(24%)
Sugar
17g
(34%)
Vitamin A
6464IU
(129%)
Vitamin C
108mg
(120%)
Calcium
123mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 362mg | 15% |
| Potassium | 1040mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 6464IU | 129% |
| Vitamin C | 108mg | 120% |
| Calcium | 123mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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