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Sweet Potato Curry with Cilantro Lime Cauliflower Rice

Start to Finish: 30 minutes


  • 2 medium sweet potatoes, cubed
  • 1 medium zucchini, sliced
  • 2 medium carrots, grated or chopped
  • 1/2 head purple cabbage, sliced thinly
  • 2 cups full-fat canned coconut milk (BPA-free)
  • 1 cup bone broth or filtered water
  • 1 tablespoon coconut oil or Grass-Fed Ghee
  • 1 teaspoon Himalayan salt
  • 1 tablespoon curry powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground turmeric
  • 1/4 cup fresh basil, chopped, to garnish
  • 1/4 cup fresh cilantro, chopped, to garnish

Cauliflower Rice Ingredients:

  • 1/2 head medium cauliflower, grated into rice
  • 2 green onions, sliced
  • Juice of 1/2 lime
  • 1/2 tablespoon coconut oil or ghee
  • 1/4 cup cilantro, chopped
  • Himalayan salt to taste


  1. Prepare sweet potato curry: In a large pot on medium heat, add oil or ghee. When heated, add sweet potato and carrots and saute until tender. (8-10 minutes)
  2. Add ginger, turmeric, curry powder, and salt. When sweet potatoes and carrots are tender, add zucchini and cabbage.
  3. Add bone broth and coconut milk and reduce heat to low. While curry simmers, prepare cauliflower rice.
  4. In a separate pan, heat oil or ghee. Add riced cauliflower and saute for 2-3 minutes, or until tender. Remove from heat and add green onion, lime juice, and cilantro. Toss until well combined.
  5. Serve sweet potato curry in bowls with cauliflower rice, garnishing with basil and cilantro.

Makes: Serves 4

Nutritional Information (Per Serving):

  • Calories: 440
  • Protein: 29g
  • Carbs: 39.9g
  • Fiber: 5g
  • Sugar: 15.6g
  • Net Carbs: 34.9g
  • Fat: 28.6g
  • Saturated Fat: 19.8g
  • Cholesterol: 0mg