This Coconut Curry Veggie Noodle Bowl recipe and post was sponsored by Green Giant as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Our Coconut Curry Veggie Noodle Bowl comes together in less than 15 minutes! Both vegan and gluten free it’s an easy and healthy nutrient-packed meal for lunch or dinner.
What happens when a food blogger breaks her arm? She feels sorry for herself for a week, then starts cooking again. With one hand.
Yup, I’m down an arm (thankfully it’s my left, and I’m right handed). We can thank my hyper-active pup who lost his cool on a walk for that. Anywho, I’m cooking again. Simple recipes (that you can do with one hand), and healthy recipes (since I’ve been banned from the treadmill and the gym for a few weeks).
Fortunately, this Coconut Curry Veggie Noodle Bowl is just that – simple and healthy. Although I have a spiralizer and love it, I can’t manage it with one hand. Plus, even with two hands, it can be a bit of a chore. Which is why I am lovin’ Green Giant Veggies Spirals. Available at Walmart in the frozen vegetable section, you can find Green Giant Veggie Spirals with carrots, zucchini, butternut squash and beets.
I’m using carrots and zucchini veggie spirals in my Coconut Curry Veggie Noodle Bowl recipe, but mix and match your favorite veggie spirals and toppings for a nutrient-packed, veggie-filled meal.
Coconut Curry Veggie Noodle Bowl
Start with cooking the veggie spirals according to package directions. Use the simple two-step process of warming the noodles on the stovetop, draining, then sautéing in the pan with a splash of coconut oil (or olive oil if you prefer).
Once the noodles are cooked, dish them out in individual serving bowls. Then add the mushrooms, bell peppers and broccoli to the skillet along with 2 Tb. of water. Cover and cook for 2-3 minutes until the broccoli is bright green. Remove from heat and add the freshly steamed veggies to the noodle bowls.
Meanwhile, in a medium saucepan, heat the coconut milk, curry paste, stock, tamari, sugar and sriracha over medium heat. Stir to combine. Bring to a low simmer and cook for 4-5 minutes until slightly thickened. Remove from heat and stir in lime juice.
Pour the coconut curry sauce over the noodle bowl, then garnish each bowl with sesame seeds, roasted peanuts, and additional lime wedges.
Use Green Giant Veggie Spirals instead of zoodled sweet potatoes for a quick version of our Sweet Potato Zoodle Stirfry! And, by all means you’ll LOVE using the already spiralized beets in this Beet Zoodles with Blueberries, Feta and Mint. Spiralizing beets yourself makes SUCH a mess!