Servings: 3 Servings
Vegan Red Curry Zucchini Noodle Bowls
Meatless red curry zucchini noodle bowls with ALL THE VEGETABLES!
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
- 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.
- While sauce is cooking, chop the vegetables and spiralize the zucchini.
- 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.
- Serve red curry zucchini noodles in bowls with lime wedges, sesame seeds, green onion, and cilantro.
Nutrition
Serving: 1of 3, Calories: 394kcal, Carbohydrates: 30g, Protein: 8g, Fat: 25g, Fiber: 7g, Sugar: 21g