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Green Coconut Curry Spring Veggie Bowls with Zucchini Noodles

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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 Servings
Author FoodFaithFitness


  • 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


  • 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.
  • Heat the coconut oil in a large pan set over medium heat. Add in the garlic and ginger and cook, stirring constantly, until golden brown and fragrant (about 1 minute.)
  • Add in the asparagus, pepper, leeks and snow peas and cook until the veggies are tender and lightly brownies, about 3-5 minutes.
  • Add in the coconut milk, pineapple juice, curry paste, coconut sugar and fish sauce and stir until the green curry is well mixed into the sauce. Turn the heat to medium/high and bring to a boil.
  • Once boiling, reduce the heat to medium/low and simmer, stirring occasionally,until the sauce has reduced by about 1/3 and thickened slightly, about 10-13 minutes. Once reduced, stir in the chopped spinach and cook for an additional 1-2 minutes, until the spinach wilts.
  • Squeeze out as much excess moisture from the zucchini as you can, and lightly pat it dry with a paper towel. Divide the noodles between two bowls.
  • Divide the veggie/sauce mixture on top of the two bowls, followed by the pineapple tidbits and sliced radishes.
  • Garnish with Thai basil, cilantro and a squeeze of fresh lime juice.