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