Salads

GREEN COCONUT CURRY SPRING VEGGIE BOWLS WITH ZUCCHINI NOODLES

Taylor Kiser
June 10, 2016
25

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!

2 Medium Zucchinis, spiralized with the 3mm blade
Salt
1 Tbsp Coconut oil
1 tsp Garlic, minced
1/2 ts 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 Tbsp Green curry paste
1 Tbsp Coconut sugar
1 tsp Fish sauce
2 Cups Spinach, roughly chopped
1/4 Cup + 2 Tbsp Pineapple tidbits, drained
4 Radishes, thinly sliced
For garnish:
Thai Basil, thinly sliced
Cilantro, roughly chopped
Squeeze of fresh lime juice
1. Place the spiralized zucchini into a colander set over a large bowl. Sprinkle with a pinch of salt and let them sit, stirring occasionally, so they release some of their moisture. 2. Heat the coconut oil...
See the full directions on my site
Nutritions

Calories
702

Sodium
902mg
37% DV

Fat
48g
74% DV

Protein
13g
27% DV

Carbs
57g
19% DV

Fiber
18g
73% DV
Dairy-FreeDinnerGluten-FreeVegan

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