2 large sweet potatoes, peeled
1 can unsweetened full-fat coconut milk
1 medium poblano pepper
6 large kale leaves
1 t garlic, minced
1 handful of cilantro, divided
1 small jalapeño pepper, stem removed
1 T lime juice
1.5 t sea salt
2 T tapioca starch
2 T olive oil
- Turn oven to broil at 550°F. And broil a pablano pepper until skin bubbles and is charred. (10-15 mins). Then remove from oven and place it in a ziplock for ten minutes.
- Spiralize sweet potato and zucchini using 3mm blade.
- Remove poblano from bag, peel off skin and remove the stem.
- Combine poblano, jalapeño, garlic, lime juice and half of cilantro, and stemmed kale leaves in a food processor. Blend until just combined.
- Add coconut milk and blend until smooth. If there are too many lil chunks lefts in the sauce then put it through a strainer saving the greenery for a garnish.
- Transfer mixture to a saucepan over low heat and bring to a simmer. Add sea salt and stir.
- Remove 1/2 cup of sauce and pour into a measuring cup or bowl. whisk In tapioca starch until smooth and thick.
- Pour mixture back into saucepan and stir to incorporate until sauce is thickened. Allow sauce to simmer on low heat for 10 minutes longer.
- In a separate large pan, heat olive oil over medium heat. Add spiralized sweet potatoes and zucchini and cook until just tender stirring occasionally, about 10 minutes.
- Poor sauce over the voodles and garnish with extra cilantro and extra greenery from straining the sauce.
We added kale to this sauce to make it extra healthy. Did you know that one cup of chopped kale has 134 percent of your recommended daily intake of vitamin C, while a medium orange fruit has 113 percent of the daily C requirement. Gram for gram, kale has more than twice the vitamin C as an orange, without all the extra sugar. Why is Vitamin C essential for your skin? It is key to the development of collagen and helps the skin repair itself. It is also a powerful antioxidant that combats free radicals which harm the skin.