Coconut Curry Sweet Potato Noodle Bowl

Spiralized sweet potato noodles, fresh veggies, and a delicious coconut curry sauce. This dish is so flavourful and healthy! | The Refreshanista

May is Celiac Awareness Month so I’m sharing gluten-free recipes all month long! I don’t avoid gluten myself but I sympathize with those who are intolerant and feel like they don’t have many options when it comes to food so I’ve been enjoying trying out gluten-free recipes to share with you all. A great way to replace pasta is spiralizing vegetables! I just started using my spiralizer and it’s so great! This sweet potato noodle bowl has a variety of veggies and a creamy and flavour-packed coconut curry sauce. It’s seriously DEEE-licious! It didn’t last long between my husband and myself 🙂 

This dish is somewhat inspired by a dish I recently enjoyed at a vegan/vegetarian restaurant called Heartwood. I looooved the creamy coconut curry sauce. A little spicy and full of delicious curry flavour. Their coconut curry bowl featured rice noodles but I wanted to make use of my new spiralizer so I went with a sweet potato noodle. They add extra flavour and nutrients 🙂

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Spiralized sweet potato noodles, fresh veggies, and a delicious coconut curry sauce. This dish is so flavourful and healthy! | The Refreshanista

I was actually surprised by how much my husband and I loved this dish. I didn’t think he would like curry and I get bored of eating the same thing more than once but we couldn’t stop eating this! Good thing it’s healthy!

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Coconut Curry Sweet Potato Noodle Bowl

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Author Melanie Maxwell

Ingredients

  • 2 sweet potatoes peeled and spiralized into noodles
  • 1 thumb-size piece of ginger peeled and grated
  • 1 large white onion sliced
  • 1 cup of shredded carrots
  • 1 red bell pepper cut into strips
  • 6 leaves of kale chopped
  • 2 cans of coconut milk
  • 1 cup of water
  • 3-4 teaspoons of curry powder
  • 2 tablespoons of soy sauce
  • coconut oil
  • optional: lime juice and cilantro for serving

Instructions

  1. In a large pan, heat about 2 tablespoons of coconut oil and add ginger. Cook for 1 minute then add sweet potato noodles, onion, carrots, bell pepper, and kale. Cook on medium-high heat, tossing veggies occasionally, for 10 minutes.
  2. Add coconut milk, water, curry powder, and soy sauce. Toss to coat veggies and simmer for 10 minutes, stirring occasionally.
  3. Serve with a squeeze of lime juice and fresh cilantro leaves on top.

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