I was making dinner last night and reallllly wanted something I’ve made before that was NOT Whole30 approved. It was a roasted red pepper cream sauce that we loved on burgers and veggies. I was making turkey burgers and zucchini and really wanted it to spice up the dish. But it wasn’t compliant (butter, cream, a bit of sugar).
So I decided to try whipping up a Paleo, Whole30 compliant version- and we LOVED it.
Paleo Whole30 Roasted Red Pepper Cream Sauce
- 2 red peppers, seeded and cut into quarters
- coconut oil spray, or a drizzle of olive oil
- 1/4 cup coconut milk
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp chipotle powder (any chili powder would work)- more if you want it to have a kick
I took two red bell peppers, sprayed them with a dash of coconut oil spray and baked them at 400 for 10-15 minutes until soft and a bit charred. I cooked them with my zucchini to cut down on the dishes. 🙂
Then I put them in my Nutribullet with the coconut milk, pepper, salt, garlic powder, and chipotle.
Blend until smooth (Be careful when you open it…hot liquids can burst from the blender!).
It was yummy on the turkey burgers and to dip the zucchini rounds in…it would also made a GREAT sauce for fish, or over veggie noodles…..or even a topping for a potato.