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Vegan Green Coconut Curry Bowls With Zucchini Noodles
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Vegan Green Coconut Curry Bowls With Zucchini Noodles

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!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 Servings
Calories: 256 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 zucchini spiralized with the 3mm blade, medium
  • salt
  • 1 tablespoon coconut oil
  • 1 teaspoon garlic minced
  • 1/2 teaspoon ginger minced
  • 1 cup asparagus cut into bite-sized pieces
  • 1/2 red bell pepper thinly sliced, large
  • 1/2 cup leek thinly sliced
  • 1/2 cup snow peas halved
  • 3/4 cup coconut milk light
  • 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 pineapple tidbits drained, 2 tablespoons
  • 4 radish thinly sliced
For Garnish:
  • Thai basil thinly sliced
  • cilantro roughly chopped
  • lime juice fresh, squeeze of

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. Add the asparagus, pepper, leeks, and snow peas and cook until the veggies are tender and lightly browned, about 3-5 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Divide the veggie/sauce mixture on top of the two bowls, followed by the pineapple tidbits and sliced radishes.
  8. Garnish with Thai basil, cilantro and a squeeze of fresh lime juice.

Nutrition Information

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%)

Nutrition Facts

Serving: 2 Servings

Amount Per Serving

Calories 256

% 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.