Whole 30 Zoodles with roasted bell pepper sauce

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.
Whole 30 Zoodles with roasted bell pepper sauce