Vegan Green Coconut Curry Bowls With Zucchini Noodles
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Food Faith Fitness · by Taylor Kiser★ 4.3 (3)

Vegan Green Coconut Curry Bowls With Zucchini Noodles

NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 9%
CARBS 29G49% OF CAL
6G FIBER5G OTHER19G TOTAL SUGAR
FAT 12G46% OF CAL
10G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant 30-minute green curry bowl with zucchini noodles, spring vegetables, and pineapple in creamy coconut milk. Vegan and paleo-friendly.

mainthaibowldairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 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 tamari
  • 2 cups spinach (roughly chopped)
  • 1/4 cup plus 2 tablespoons pineapple tidbits (drained)
  • 4 radishes (thinly sliced)
  • Thai basil (thinly sliced)
  • Cilantro (roughly chopped)
  • Squeeze of fresh lime juice
PREP
10M
SODIUM
1358MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.