When doing a Whole 30, it’s important to change things up so you don’t get bored of what you’re eating too quickly.
Spiralizing is a fun way to prepare vegetables for a different shape and texture than normal. For this recipe, I cut them on a mandolin, but you could use a spiralizer attachment for your mixer, or cut them by hand if you’re skilled with knives.
This dish is a great base for a meal – pair with some protein (shredded chicken or a salmon fillet would be good) and a side salad or some roasted potatoes. This makes two small portions, but double the recipe to feed more people or to have more leftovers.
- 2 zucchinis, spiralized or grated using the large holes on a box grater
- 2 bell peppers
- 2 cloves garlic
- 1/4 yellow onion
- 1/3 cup almond milk
- 1/3 cup vegetable stock
- 2 tsp avocado oil
- 2 tsp arrowroot powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Cut the bell peppers in half and place skin side up on a baking sheet.
- Chop onion into large pieces and add to baking sheet, along with the garlic (unpeeled).
- Broil until the skins are well charred, about 13-15 minutes.
- Remove the skin from the bell peppers and garlic and add to a food processor or blender with the onion.
- Add 1/3 cup of almond milk, 1/4 tsp salt and 1/4 tsp pepper and blend.
- Strain through a fine mesh strainer into a pot.
- To the pot, add the vegetable stock and an additional 1/4 tsp salt and bring to a boil.
- Whisk in the arrowroot powder and remove from heat.
- Heat the avocado oil in a skillet over medium heat. Add the zucchini and sauté until softened, about 5-6 minutes.
- Pour the sauce over the zucchini and mix to coat.
- Serve with a sprinkle of black pepper, nutritional yeast, and red pepper flakes.