Warm Zoodle Bowl with Lemony Tahini Sauce

No better way to start the week than with a stocked fridge and warm veggie bowl.

Fresh, Nourishing and Delicious!

It was kind of a crazy day but I did manage to get in some meal prep…. a bunch of roasted veggies for me and some chicken and quinoa for the boys.

Lots of people think meal prep is hard and it does require some planning and some time but there’s nothing better than having a fridge stocked with basics that can be used to make lunches or dinners over the next few days.  And once you make it a habit, it becomes quite quick.

I literally threw lots of pre-chopped veggies on baking sheets with my favorite spice combos and a touch of olive oil. While they roasted, I made the tahini dressing and spiralized the zucchini. Then when I was ready to eat quickly sautéed the zucchini noodles.

My bowl: warm garlicky zucchini noodles, spiced and roasted butternut squash, roasted brussel sprouts, roasted turmeric cauliflower, served with a lemony tahini sauce and 1/2 an avocado.

Simple and delicious, exactly what I needed to kick off the week.

I used a Paderno Spiralizer for the Zucchini Noodles (Amazon Affiliate link)

Scroll down for recipe.

Warm Zoodle Bowl with Lemony Tahini Sauce


Warm Zoodle Bowl with Tahini Dressing
Simple, fresh and nourishing. Warm zucchini noodles and warm roasted vegetables with Lemony Tahini Sauce.
Recipe type: Dinner, Veggie, Sides
Cuisine: Gluten-Free, Vegan, Vegetarian
Roasted Vegetables. (will give you some for a today and extra for another day)
Spiced Butternut Squash
  • 1 package pre-cubed butternut squash
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked Spanish paprika
  • ½ teaspoon sea salt
1 carton or bag of Brussel sprouts, cut off ends and halve
1 package pre-cut cauliflower or 1 head of cauliflower, cut into 1-2 in pieces
  • Avocado or olive oil
  • Kosher Salt
  • Pepper
  • 1 tsp turmeric (for cauliflower)
½ Avocado
Fresh herbs for garnish (optional)
  • 1-2 zucchini, rinsed and spiralized with skin left on, 1½ -2 cups pre-spiralized zucchini noodles
  • olive oil
  • 1-2 garlic, minced
  • kosher salt
  • pepper
Lemony Tahini Sauce (recipe from The Dish on Healthy)
  • ½ cup tahini
  • 1-2 garlic cloves (depending on tastes)
  • 3 tbsp freshly squeezed lemon juice
  • ¼ tsp – ½ tsp of sea salt (according to taste)
  • ¼ cup of warm water
Roasted Veggies
  1. Preheat oven to 400°F and line 3 baking sheets with parchment paper.
  2. Spiced Butternut Squash: Place Butternut Squash in large bowl. Toss with oil, cumin, paprika, and sea salt. Arrange in a single layer on baking sheet. Bake 20 minutes. Turn squash over. Bake an additional 15 minutes or until tender. For more crispy squash, bake a bit longer. Set aside.
  3. Brussel Spouts: Toss in a small amount of olive or avocado oil. Place in single layer on baking sheet. Sprinkle with salt and pepper. Bake for 30 minutes, or until crispy
  4. Cauliflower: In a small bowl, toss cauliflower in a small amount of olive oil and turmeric. Place in a single layer on baking sheet. Sprinkle with salt and pepper to taste. Bake 30 minutes or until tender and crispy on edges;
  1. Heat olive oil in a medium sauce pan over medium heat. When olive oil hot and shimmering (not smoking), add garlic, stir for about 30 seconds until fragrant. Add zucchini noodles. Saute stirring frequently until Zucchini noodles are tender crisp, approximately 5- 7minutes. Season with salt and pepper to taste. Adjust cooking time if your noodles are thicker or thinner.
Lemony Tahini Sauce
  1. Place garlic and salt in a food processor and process for 10-15 seconds.
  2. Add all remaining ingredients & process until smooth, about 30-60 seconds. You may have to stop and scape down the sides.
  3. Taste and adjust as desired. Add more water for a thinner sauce.


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