1 lb ground meat of choice
1/2 yellow onion - cut in half and thinly sliced
1 bell pepper - thinly sliced
2-4 garlic cloves - minced
3 medium zucchinis - spiral sliced or Julienned using a Paderno Spiral Slicer, Julienne Vegetable Peeler or Mandoline
*You can also add a few Julienned carrots
1 can coconut milk
1/2 cup nut butter of choice (cashew, almond, sunbutter or use half and half Tahini)
1/4 cup coconut aminos
3 TBSP Sriracha sauce
juice of 1/2 a lime
1/2 TBSP red pepper flakes - divided
salt and pepper to taste
fresh cilantro and cashews to garnish
Place all sauce ingredients in a small saucepan and set aside.
In a large saute pan or pot over medium-high heat, add ground meat, onion, bell pepper and garlic. Cook down, breaking up meat until no more pink remains. Season with salt and pepper and half of the red pepper flakes. Add zucchini noodles to meat mixture and cook on low about 5 minutes. At this point I drained off all accumulated fat and water from pan.
Continue to heat over low.
Place small prepared saucepan over medium heat and cook and whisk until sauce is smooth. Let cook and thicken for about 5 minutes. Add to veggie meat mixture and combine well.
Garnish with cilantro and cashews and serve with a wedge of lime!