One-Pot Sweet Potato Curry Quinoa with Zoodles

One-Pot Sweet Potato Curry Quinoa with ZoodlesMy focus this year and moving forward with recipes I share on the blog is functionality–a weird word to associate with food, but better than “relatable,” which is the only other one that’s coming to mind. Approachable? Is that the word I’m looking for? I don’t know. Instead of sharing funky recipes using a bunch of unique ingredients that might be fun to make on occasion, but unrealistic to recreate frequently, I want to share simple dishes, snacks and cooking methods that you can make part of your weekly cooking routine. Think slow cooker recipes for weekly food prep; sauces, dressings and dips you can make in bulk and use all week long; one-pot meals like today’s; recipes that are easily customized; and my favorite, dishes where exact measurements don’t really matter (probably why I’ve never been a good baker haha).

As I up my cooking game, I hope to share at least one recipe a week here on the blog. But I know me, and those of you who’ve been reading for a while know me, so … no promises on that frequency. 😉

I don’t have a working oven (living the glam life over here!) so I’m all about stovetop meals. This one-pot curry dish is inspired by the Pinch of Yum recipe I shared last week. It’s easy to make and will leave you with minimal dishes to wash–double win! I realize I just told you I want to share recipes that don’t involve funky ingredients and this one has curry paste and fish sauce in it but we’re just gonna let that one slide … One-Pot Sweet Potato Curry Quinoa with Zoodles

One-Pot Sweet Potato Curry Quinoa with Zoodles

Yield: 4-6 servings

One-Pot Sweet Potato Curry Quinoa with Zoodles


  • 1 cup dry quinoa
  • 2 shallots, chopped
  • 2 medium sweet potatoes, peeled and chopped into cubes
  • 1 large zucchini
  • 1 can coconut milk
  • ½ cup vegetable broth
  • 3 tbsp green curry paste
  • Splash of fish sauce (optional)
  • 2 tsp extra virgin olive oil
  • Salt + pepper to taste
  • Optional: ¼ cup peanuts and cilantro for topping


  1. Heat olive oil in a large sauce pan on medium-high heat. Add in shallots and sweet potatoes, season with salt and pepper, and sauté 5-6 minutes until shallots turn translucent and potato cubes start to soften.
  2. Whisk together coconut milk, veggie broth, curry paste and a splash of fish sauce. Add to the sauce pan and bring to an aggressive simmer.
  3. Add quinoa to the pan and reduce heat to low-medium. Cover the pan until quinoa is fully cooked, about 20 minutes depending on your stove.*
  4. While the quinoa cooks, spiralize your zucchini. Depending on the spiralizer you’re using, you’d just cut off the ends and crank it through.
  5. When the quinoa is fluffy and finished, stir the zoodles into the pan, shutting off the stovetop. Stir continuously, fully coating the zoodles in your sweet potato quinoa mixture. Let it sit on the still-hot burner for a couple minutes so that the zoodles soften slightly but still retain a little crunch.
  6. Optional: Top with some crushed up peanuts and a sprinkle of fresh cilantro.


*As the quinoa cooks, it’s going to absorb the liquid in the pan. If your quinoa is almost ready but there’s still a soupy consistency in the pan (excess liquid) remove the cover. This will allow the steam to evaporate and help dry out the quinoa.

One-Pot Sweet Potato Curry Quinoa with Zoodles One-Pot Sweet Potato Curry Quinoa with Zoodles

This would be a great Meatless Monday option–it’s super filling! Packed with flavor and substance, a smaller portion than I’d normally take left me full and satisfied. It also reheats well. Store leftovers in an airtight container in the fridge and reheat when ready.One-Pot Sweet Potato Curry Quinoa with Zoodles One-Pot Sweet Potato Curry Quinoa with ZoodlesAre you a curry fan? What’s your favorite way to prepare it?


(Visited 1,853 time, 3 visit today)


  1. I love the idea of cooking the quinoa in the sauce! I usually just do water, but that makes it pretty flavorless. I LOVE curry, but never make it myself…will have to give this a try!

  2. This looks phenomenal, I don’t think I’ve ever seen such a creative combo of zoodles and sweet potato (two of my favorite things). I love the focus on functionality – as a busy girl who food preps, that’s my top priority. That said, keeping things “tasty” gets hard – can’t wait to see what you get up to!

    xx Jill

    Latest Post: Barry’s Bootcamp Review: Marina SF Studio

  3. Easy recipes are the way to go! I love the combination of flavors in this one. Nice work, Nicole! 🙂

  4. I have yet to make zoodles and I would have never thought to have it with curry. This looks delicious! I like how it’s so easy to make!

  5. This looks really good! Funny you posted this – I just made a coconut curry chicken dish with brown rice last night. I have yet to jump on the “zoodle” bandwagon, but curry is SOOO yummy! Do you think the zoodles actually curb cravings for pasta or at least mimic the texture/consistency? I’m not sure what to think about them…

  6. This looks soo delicious! I’ve really been loving sweet potatoes recently. Definitely will have to give this a try! Thanks for sharing such a great recipe!

    toast the girl almighty

  7. I’m vegetarian and love curry so thanks for this! I’ve pinned x

  8. This sounds great! I make curry often, but this is a new spin on it. Will definitely add it to the “new recipes to try” list!

  9. You had me at one pot 😉 This looks so good! Can’t wait to try it out.

  10. I need a spiraliser in my life! Can you recommend any?

  11. the way you describe your cooking style is identical to mine. I would love more “functional” recipes!!

  12. That looks super tasty! I’ll have to add that to recipes to try list!

    XO Chloe
    A Latte Lipstick

  13. eeeek! I just got the lululemon prudential email and saw you as their main picture!!! Awesome 🙂 I was in there last week talking to the girls about places to work out and btone and your blog! So exciting to see you on there (publicity 😉 ) you rock

Share Your Thoughts: