No matter what protein you are serving, these Paleo/Whole 30 Crispy Spiralized Vegetables with Chipotle Lime Cashew Dipping Sauce are the perfect accompaniment! They are also pretty dang great all by themselves, or served for breakfast with a poached egg!
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Paleo and Whole 30 Versions:
When I make these crispy veggies my husband and I gobble them up! They are just so good. To make them Paleo, I double the sweet potatoes and leave out the white potato. When I make them Whole 30 compliant I use sweet and white potato. Both versions also include “zoodles” which are spiralized zucchini noodles. No matter which version you choose, these crispy veggies are phenomenal!
How Do I Spiralize?
I used to use a hand crank spiralizer, which is fine and very budget friendly. But to be honest it’s pretty hard to work with sweet potatoes on the plastic version. You have to use a blade with bigger holes because the small just won’t work, and your biceps get a good work out even with the bigger blade. So I recently invested in the attachment for the Kitchen Aid mixer and it’s a dream tool! You can just walk away and let the machine do the work!
How to Get Them Crispy:
To get the veggies crispy I cook them like you would cook hash browns. I place them in a hot pan with olive oil or ghee and let them sit as long as I can, until one side is crispy and browned. Then I turn them over, trying my hardest just to leave them be (the flipping too much struggle is real!). Once the second side is crispy I remove them from heat and serve with chipotle cashew dip!
The Chipotle Cashew Dip:
This Chipotle Cashew Dip is super easy to make but does require ‘soaking’ time. To get the cashews soft enough to make a smooth dip you need to soak them for at least three hours, so allow time for that. Once the cashews have softened you can place them in a food processor (or blender) with lime juice, garlic, water, chipotle chilis in adobo sauce, a little sea salt and black pepper and give it a whirl! Sixty seconds later you have a spicy dip for your veggies! I have noticed one brand of chipotle chilis in adobo sauce that contained sugar, so be sure to read the label if you want to stay Whole 30/Paleo compliant. If you have leftover dip you can make these sweet potato wedges tomorrow!
Rejoice! A Healthy Side Dish That Feels Like A Treat
These veggies, look, taste and feel like a treat even though they are packed with nutrients, low carb, dairy, grain and gluten free! They have quickly become my favorite side dish ‘go to’ for all those reasons, but mostly because they are delicious! I hope you enjoy them as much as we do.
The Recipe: Crispy Spiralized Vegetables with Chipotle Lime Cashew Dipping Sauce
Tips and what you will need: Be sure to use med-high heat to get those veggies crispy. You will need a spiralizer, or the attachment for the Kitchen Aid mixer (I highly recommend investing in the attachment if you think you might use it a lot, or use it for sweet potatoes. To blend dip you will either need a good quality blender or food processor. You will need chipotle chilis in adobo sauce which can usually be found at the grocery store or you can have them delivered to your door.
Crispy Spiralized Vegetables with Chipotle Lime Cashew Dipping Sauce
A delicious vegetable side dish with Paleo and Whole 30 Versions! Be sure to spiralize the veggies on the smallest setting. If you are using a hand crank spiralizer then do all the veggies on the second to smallest setting or it will be too difficult with the sweet potatoes.
Allow 3 hours soaking time for cashews
The Dipping Sauce:
2 cups simmering water
1 cup raw cashews
1 Tablespoon extra virgin olive oil
Sea salt and freshly ground pepper
1 large clove garlic
1 chipotle chili pepper in adobo sauce (two if you like things really spicy!)
1/4 cup freshly squeezed lime juice
1/2 cup water
For the Veggies: Paleo and Whole 30 Version
1 sweet potato peeled with spiralized on smallest blade(paleo peeps: use two sweet potatoes and omit the Yukon gold potato)
1 Yukon Gold potato, spiralized with smallest blade (no need to peel Yukon gold!)
1 large zucchini, spiralized with smallest blade
2-3 tablespoons olive oil or ghee
sea salt and pepper to taste
2 tablespoons chives for garnish
- Bring water to simmer in small pan, turn off heat and add raw cashews to pot, allow to sit at least three hours
- Place peeled clove of garlic in food processor and process until minced
- Strain cashews and discard cooking water
- Add soaked cashews, lime juice, water, sea salt, and 1 pepper in adobo sauce (two if you like things really spicy!)
- Process for one minute
- When dip is the consistency you want, and nice and smooth, stop processing. Taste and decide if it needs more sea salt or chipotle, then make adjustments accordingly. If you need to thin it add a little more olive oil
- The Veggies:
- Spiralize the Yukon gold potato (if using) and place into folded paper towels. Squeeze out liquid, set aside
- Spiralize sweet potato and zucchini (squeeze liquid out of zucchini as well)
- Place a large pan on high heat and add olive oil or ghee so bottom of pan is generously covered
- add potatoes to pan, pressing them into the pan firmly with a spatula, sprinkle generously with sea salt and pepper
- place zucchini on top, press and season again
- let cook, undisturbed until first side is browned and crunchy (8-10 minutes)
- Gently turn to second side, adding more oil or ghee to pan and turning down heat if necessary
- Cook second side until crispy and browned
- Remove from heat, garnish with chives and serve with dip!
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