Beef Curry Bowls with Sweet Potato Noodles

Beef Curry Bowls with Sweet Potato Noodles

These beef curry bowls with sweet potato noodles are one of my family’s favorite ways to transform leftover beef into an entirely new meal.

The flavors are absolutely exquisite. Rich beef, creamy coconut milk, fragrant curry, fresh herbs, and sweet potato noodles come together in a meal that feels special enough for guests but is simple enough for a weeknight dinner.

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In fact, I almost never make this recipe with freshly cooked beef. For me, these beef curry bowls with sweet potato noodles are a leftover meal through and through.

Whenever we grill steaks or make a big batch of Slow Cooker Pulled Beef, I intentionally prepare extra meat with this recipe in mind. If you’re making pulled beef specifically for these curry bowls, I recommend setting aside the portion you plan to use before adding any BBQ sauce. Then you can enjoy barbecue pulled beef one night and these flavorful curry bowls another.

It’s one of my favorite examples of how a little planning can turn one cooking session into multiple meals.

And as a bonus, these beef curry bowls with sweet potato noodles are naturally grain-free and dairy-free, making them a wonderful option for families dealing with food sensitivities. They also travel well and make a thoughtful meal to deliver to a friend.

Why You’ll Love These Beef Curry Bowls with Sweet Potato Noodles

• A delicious way to use leftover beef
• Grain-free and dairy-free
• Packed with vegetables
• Great for meal planning
• Uses freezer and garden staples
• Family approved
• Beautiful enough for guests

Ingredients

• Leftover beef – Steak, roast beef, or shredded beef all work well. I often use leftover steak or beef from my Slow Cooker Pulled Beef recipe.
• Sweet potatoes – Spiralized into noodles for a nourishing grain-free base.
• Onions – I usually grab frozen chopped onions from the freezer, either homegrown or store-bought.
• Fresh garlic – Adds wonderful flavor.
• Fresh ginger – One of my favorite kitchen shortcuts is keeping ginger root in the freezer. Simply grate what you need directly from frozen and return the rest to the freezer.
• Red curry paste – Provides the signature curry flavor.
• Coconut milk – Creates a rich, creamy sauce without dairy.
• Cauliflower rice – I use frozen cauliflower rice instead of cauliflower florets. It’s easy, convenient, and blends right into the dish.
• Kale – Fresh garden kale is fantastic here.
• Fresh basil – Adds brightness and amazing flavor. Homegrown basil is especially delicious.
• Lime juice – Brings everything together.
• Salt and pepper – To taste.

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How to Make Beef Curry Bowls with Sweet Potato Noodles

1. Steam the Sweet Potato Noodles

• Spiralize: Spiralize the sweet potatoes into noodles.
• Save the stubs: I always save the little leftover sweet potato “stubs” that can’t be spiralized. Rather than tossing them, I carefully slice them into thin pieces and add them right in with the noodles.
• Steam: Steam until tender.
• Steamer basket: By the way, if you don’t own a steamer basket, I highly recommend getting one. I use mine constantly—not just for this recipe, but all summer long when I’m blanching vegetables from the garden for preserving. It’s also handy for things like potato salad and countless other kitchen tasks. Mine is no longer available but this steamer basket is similar.
• Spiralizer: And while we’re talking kitchen tools, a spiralizer is well worth having if you enjoy grain-free cooking. We use ours all the time for sweet potato noodles, zucchini noodles, and other veggie-based dishes.

2. Prepare the Curry Base

• Onions: Sauté the onions until softened.
• Aromatics: Add garlic, ginger, and curry paste and cook briefly until fragrant.
• Milk + rice: Stir in the coconut milk and cauliflower rice and simmer for several minutes.

3. Add the Beef and Greens

• Beef: Add the cooked beef and allow it to warm through.
• Kale: Stir in the kale and cook until wilted.

4. Finish the Dish

• Basil + Lime: Remove from heat and stir in the fresh basil and lime juice.
• Season: Taste and adjust seasonings as needed.

5. Assemble the Bowls

• Bowls: Divide the sweet potato noodles among serving bowls and spoon the curry mixture over top.
• Enjoy: Serve immediately.

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Kitchen Garden Tip

One of the reasons I love these beef curry bowls with sweet potato noodles is that they showcase so many garden ingredients.

Fresh kale and basil elevate the flavors tremendously, and both are crops I grow every year. During the growing season, I can often gather both ingredients just minutes before dinner.

During the winter, frozen ingredients work just as well.

If you have a kitchen garden, this recipe is a wonderful way to put it to work. 

• How to Prune Basil for the Best Flavor
• 12 Best Veggies for Your Spring Garden

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Beef Curry Bowls with Sweet Potato Noodles

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• Author: Kathleen | Roots & Boots
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

These beef curry bowls with sweet potato noodles combine tender leftover beef, coconut milk, cauliflower rice, fresh kale, basil, and sweet potato noodles for a flavorful grain-free, dairy-free meal. Perfect for meal planning and a delicious way to give leftover steak or roast beef a second life.

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Ingredients

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• 2 large sweet potatoes
• 2 tablespoons avocado oil
• 1 medium onion, chopped
• 1-2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons red curry paste
• 1 (13.5-ounce) can full-fat coconut milk
• 3 cups cauliflower rice
• 3 cups cooked beef, chopped or shredded
• 3 cups kale, chopped
• 1/2 cup fresh basil, chopped
• Juice of 1 lime
• 1 teaspoon unrefined sea salt, or to taste
• 1/2 teaspoon black pepper, or to taste

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Instructions

1. Spiralize the sweet potatoes into noodles and steam until tender.
2. Heat oil in a large skillet over medium heat. Add onion and cook until softened.
3. Add garlic, ginger, and red curry paste. Cook for 1 minute, stirring frequently.
4. Stir in coconut milk and cauliflower rice. Simmer for 5–7 minutes.
5. Add the cooked beef and kale. Cook until heated through and the kale is wilted.
6. Remove from heat and stir in the basil, lime juice, salt, and pepper.
7. Divide the sweet potato noodles among serving bowls.
8. Spoon the beef curry mixture over the noodles and serve immediately.

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