If you’re on the hunt for a dish that’s not only vibrant and colorful but also packed with flavor and nutrients, look no further than these Green Curry Sweet Potato Noodle Bowls. With their delightful combination of creamy coconut, zesty lime, and the subtle heat of green curry, this recipe is a showstopper that will leave you feeling satisfied and nourished. Perfect for a weeknight dinner or a cozy lunch, these bowls are a celebration of fresh ingredients and bold flavors. Ready to dive into a bowl of goodness? Let’s get started!
Why It’s My Go-To
This recipe has become a staple in my kitchen for several reasons. First and foremost, it’s incredibly versatile; you can easily swap in your favorite vegetables or proteins. The spiralized sweet potatoes create a lovely base that’s both filling and nutritious, while the coconut cream and green curry paste add a luxurious texture and flavor that feels indulgent without being heavy. Plus, it comes together in under 30 minutes, making it perfect for busy nights when you crave something delicious without the fuss.
What We’re Using
- Sweet Potatoes: 4 small sweet potatoes, peeled and spiralized (about 5 cups). They provide a naturally sweet flavor and a satisfying texture.
- Coconut Oil: 2 tablespoons for sautéing, adding a hint of tropical flavor.
- Shallot: 1 large shallot, finely chopped, for a mild onion flavor.
- Garlic: 4 cloves, minced, to bring aromatic warmth.
- Ginger: 1 tablespoon, grated, for a spicy kick.
- Coconut Cream: 1 cup + 3 tablespoons for creaminess and flavor.
- Green Curry Paste: 1 tablespoon to infuse the dish with bold flavors.
- Lime Zest: Zest of 1 lime for brightness.
- Kosher Salt: ½ teaspoon or to taste for seasoning.
- Edamame: 1 cup, shelled, for added protein and a pop of color.
- Roasted Almonds or Cashews: ⅓ cup for crunch and nutty flavor.
- Cilantro: Chopped, for garnish and freshness.
Hardware & Gadgets
- Spiralizer: Essential for creating those beautiful sweet potato noodles.
- Large Skillet: A wide surface area to sauté the veggies and cook everything evenly.
- Measuring Cups and Spoons: For precise ingredient measurements.
- Knife and Cutting Board: To chop your shallots and garlic with ease.
Cook Green Curry Sweet Potato Noodle Bowls Like This
Step 1: Spiralize the Sweet Potatoes
Begin by peeling and spiralizing your sweet potatoes. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons, or simply chop them into thin strips.
Step 2: Sauté Aromatics
In a large skillet, heat the coconut oil over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until softened. Then, add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Step 3: Add Coconut Cream and Curry Paste
Pour in the coconut cream and stir in the green curry paste. Mix well to combine and let it simmer for about 2 minutes, allowing the flavors to meld together.
Step 4: Incorporate Sweet Potato Noodles
Add the spiralized sweet potatoes to the skillet, tossing to coat them in the creamy curry sauce. Cook for 5-7 minutes, stirring occasionally, until the noodles are tender but still have a slight bite.
Step 5: Stir in Edamame and Season
Fold in the shelled edamame and lime zest. Season with kosher salt to taste. Continue cooking for another 2 minutes until the edamame is heated through.
Step 6: Serve and Garnish
Divide the sweet potato noodle mixture into bowls. Top with a sprinkle of roasted almonds or cashews and a generous handful of chopped cilantro. Serve warm and enjoy every flavorful bite!
Holiday-Friendly Variations
- Add Protein: Incorporate grilled chicken, shrimp, or tofu for a more filling meal.
- Veggie Boost: Toss in some bell peppers, snap peas, or spinach for added nutrition and color.
- Spice Level: Adjust the amount of green curry paste based on your spice preference.
- Nut-Free Option: Omit the nuts or substitute with pumpkin seeds for a nut-free alternative.
Avoid These Mistakes
- Overcooking the sweet potato noodles can make them mushy. Aim for a tender yet firm texture.
- Not tasting as you go can lead to an unbalanced flavor. Adjust the seasoning to your liking!
- Using low-quality curry paste can affect the overall flavor of the dish. Choose a good brand for the best results.
Storage Pro Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of coconut cream or a little water to loosen the sauce, as the sweet potato noodles may absorb moisture over time. This will help keep your Green Curry Sweet Potato Noodle Bowls creamy and delicious!
Common Questions
Can I make this dish vegan?
Absolutely! This recipe is inherently vegan as it uses coconut cream and doesn’t include any animal products. Just ensure your green curry paste is vegan-friendly.
What if I can’t find green curry paste?
If you can’t find green curry paste, you can use red curry paste as an alternative, keeping in mind that it will give your dish a different flavor profile.
Can I use other vegetables instead of sweet potatoes?
Yes! You can replace sweet potatoes with zucchini noodles, butternut squash, or even regular pasta if you prefer. Just adjust the cooking time accordingly.
How can I make this dish spicier?
To amp up the heat, consider adding sliced fresh chilies or a dash of chili flakes when cooking. You can also increase the amount of green curry paste for a more intense flavor.
Try These Next
Hungry for More?
If you enjoyed these Green Curry Sweet Potato Noodle Bowls, stay tuned for more delicious recipes that celebrate the vibrant flavors of plant-based cooking. Whether you’re looking for quick weeknight meals or exciting dishes to impress your guests, there’s something for everyone. Keep exploring, and happy cooking!
Green Curry Sweet Potato Noodle Bowls
Ingredients
For the Noodle Bowls:
- 4 small Sweet Potatoes peeled and spiralized (about 5 cups)
- 2 tablespoons Coconut Oil for sautéing
- 1 large Shallot finely chopped
- 4 cloves Garlic minced
- 1 tablespoon Ginger grated
- 1 cup Coconut Cream
- 3 tablespoons Coconut Cream
- 1 tablespoon Green Curry Paste
- 1 zest Lime for brightness
- ½ teaspoon Kosher Salt or to taste
- 1 cup Edamame shelled
- ⅓ cup Roasted Almonds or Cashews for crunch
- to taste Cilantro chopped, for garnish
Instructions
Instructions:
- Begin by peeling and spiralizing your sweet potatoes. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons, or simply chop them into thin strips.
- In a large skillet, heat the coconut oil over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until softened. Then, add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Pour in the coconut cream and stir in the green curry paste. Mix well to combine and let it simmer for about 2 minutes, allowing the flavors to meld together.
- Add the spiralized sweet potatoes to the skillet, tossing to coat them in the creamy curry sauce. Cook for 5-7 minutes, stirring occasionally, until the noodles are tender but still have a slight bite.
- Fold in the shelled edamame and lime zest. Season with kosher salt to taste. Continue cooking for another 2 minutes until the edamame is heated through.
- Divide the sweet potato noodle mixture into bowls. Top with a sprinkle of roasted almonds or cashews and a generous handful of chopped cilantro. Serve warm and enjoy every flavorful bite!
Equipment
- Spiralizer
- Large Skillet
- Measuring cups and spoons
- Knife and cutting board
Notes
- Feel free to swap in your favorite vegetables or proteins.
- To keep the dish nut-free, substitute nuts with pumpkin seeds.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
