Servings
Font
Back
4.5 from 18 votes

Vegan Red Curry Zucchini Noodle Bowls

Meatless red curry zucchini noodle bowls with ALL THE VEGETABLES!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 3 Servings
Calories: 394 kcal
Cuisine: Thai

Ingredients

Red Curry Sauce:
  • 1 14-ounce can full fat coconut milk
  • 2 tbsp red curry paste
  • 2 tsp fresh ginger peeled and grated
  • 2 tbsp Coconut aminos  or liquid aminos
  • 1 tbsp pure maple syrup
For the Bowls:
  • 2 large carrots peeled and sliced
  • 1/2 red bell pepper cut into matchsticks
  • 1/2 bunch asparagus trimmed and chopped
  • 1 small yellow squash chopped
  • 2 medium zucchini squash spiralized
Toppings:
  • 1 lime cut into wedges
  • sesame seeds
  • 3 green onions chopped
  • fresh cilantro optional

Instructions

    Cup of Yum
  1. Add the ingredients for the sauce to a wok or deep-edged skillet. Heat to medium and bring to a gentle boil. Reduce heat and continue cooking, stirring occasionally, until sauce thickens, about 8 to 10 minutes.
  2. While sauce is cooking, chop the vegetables and spiralize the zucchini.
  3. Increase the heat on the sauce to medium-high and add the carrots, bell pepper, and asparagus. Cook, stirring occasionally, until vegetables begin to soften, about 3 to 5 minutes. Add the zucchini noodles and yellow squash and stir well until all vegetables are coated in sauce. Cover and continue cooking until zucchini noodles have softened, but are still al dente, about 3 to 5 minutes.
  4. Serve red curry zucchini noodles in bowls with lime wedges, sesame seeds, green onion, and cilantro.

Nutrition Information

Serving 1of 3 Calories 394kcal (20%) Carbohydrates 30g (10%) Protein 8g (16%) Fat 25g (38%) Fiber 7g (28%) Sugar 21g (42%)

Nutrition Facts

Serving: 3Servings

Amount Per Serving

Calories 394

% Daily Value*

Serving 1of 3
Calories 394kcal 20%
Carbohydrates 30g 10%
Protein 8g 16%
Fat 25g 38%
Fiber 7g 28%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.