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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.The potatoes take longer to cook than the zucchini, so cook them for 4-5 minutes before adding zucchini to pan.

Course Side Dish
Cuisine Mexican
Keyword easy side dish recipe, Paleo recipes, Whole30 recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 3 hours 25 minutes
Servings 2 servings
Author Linda Spiker


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 divided

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


  1. Bring water to simmer in small pan, turn off heat and add raw cashews to pot, allow to sit at least three hours
  2. Place peeled clove of garlic in food processor and process until minced
  3. Strain cashews and discard cooking water
  4. Add soaked cashews, olive oil, lime juice, 1/4 cup water, sea salt, and 1 pepper in adobo sauce (two if you like things really spicy!) 
  5. Process for one minute, if needed add up to another 1/4 water to thin and process
  6. 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:

  1. Spiralize the Yukon gold potato (if using) and place into folded paper towels. Squeeze out liquid, set aside
  2. Spiralize sweet potato and zucchini (squeeze liquid out of zucchini as well keeping zucchini separate)
  3. Place a large pan on high heat and add olive oil or ghee so bottom of pan is generously covered
  4. add potatoes to pan, pressing them into the pan firmly with a spatula, sprinkle generously with sea salt and pepper, cook for several minutes (4-5 before adding zucchini to pan)
  5. place zucchini on top, press and season again
  6. let cook, undisturbed until first side is browned and crunchy (8-10 minutes)
  7. Gently turn to second side, adding more oil or ghee to pan and turning down heat if necessary
  8. Cook second side until crispy and browned
  9. Remove from heat, garnish with chives and serve with dip!