Sweet Potato Noodle Bowl

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This vibrant vegan sweet potato noodle bowl encapsulates the tastes and colours of summer into one very tasty dish! 

Sweet potato noodle bowl

Vegan sweet potato noodle bowl

Serves: 4 | Prep time: 25 mins


  • 4 large sweet potatoes
  • 1 garlic clove
  • 20g of fresh ginger
  • 1 small onion
  • 1 red chilli
  • 150g snow peas (mangetout)
  • 200g cherry tomatoes
  • 200g baby corn
  • 1 tbsp. olive oil
  • 100g frozen peas
  • 1 tsp. curry powder
  • 300ml coconut milk
  • 200ml vegetable stock
  • 4 spring onions
  • Salt and pepper, to taste
  • Small bunch Thai basil, leaves picked


  1. Peel and spiralize the sweet potatoes to make the noodles. Next, peel the garlic, ginger, and onion and chop finely. Slice the chilli into rings and cut the snow peas and tomatoes into halves. Cut the baby corn and spring onion into slices.
  2. Heat the oil in a large frying pan and fry the ginger, chilli, onion and garlic, then add the curry powder and fry off for a couple of minutes. Add the coconut milk and stock and slowly reduce the liquid.
  3. Add the sweet potato noodles, snow peas, cherry tomatoes, peas and corn and let simmer for 3-4 mins. Stir in the spring onions and season with salt and pepper to taste. Garnish with the Thai basil to serve.

In need of some more recipe inspiration? Check out more of our favourite vegan sweet potato recipes

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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