Warm Zoodle Bowl with Tahini Sauce

When meal prep meets dinner in the form of a vibrant and savory bowl of veggie goodness

Fresh, Nourishing and Delish!

Ending the weekend with a stocked fridge + a warm Zoodle Bowl with Roasted Veggies and Tahini Sauce.

Coming off of Thanksgiving last week, I didn’t do any meal prep and to be honest, I felt it by the end of the week. So today I roasted lots veggies, whipped up our favorite Tahini Sauce and my husband grilled chicken so we’d have some healthy options at the ready.

This vibrant and savory bowl of goodness is what my plate looked like.

The details… Warm Garlicky Zucchini Noodles tossed sesame seeds, Spiced & Roasted Butternut Squash, Roasted Brussel Sprouts, Roasted Turmeric Cauliflower, 1/2 an avocado topped with hemp seeds and the yummiest Tahini Sauce. Fresh, nourishing and delicious!

Since many of you often ask, sometimes I purchase zucchini noodles already spiralized.  Other times I use a Paderno Spiralizer for the Zucchini Noodles (Amazon Affiliate link).  The zoodles are much fresher if you spiralize them yourself.

Scroll down for recipe.

Warm Zoodle Bowl with Tahini Sauce

Recipe

Warm Zoodle Bowl with Tahini Sauce
 
Naturally gluten-free and plant-based, this vibrant and savory bowl of veggies is nourishing and delicious. Warm zucchini noodles and warm roasted vegetables with the yummiest tahini sauce. Feel free to add protein of choice.
Author:
Recipe type: Dinner, Veggie, Sides
Cuisine: Gluten-Free, Vegan, Vegetarian
Ingredients
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 or 1 package pre-halved brussel sprouts
1 head cauliflower, cut into 1-2 inch florets or 1 package of pre-cut cauliflower
  • Neutral oil of your choice -- grapeseed, avocado or olive oil (I used grapeseed for the cauliflower)
  • 1 teaspoon turmeric (sometimes I add more depending on how much cauliflower I have)
  • Kosher Salt
  • Pepper
½ Avocado
Hemp seeds, optional
Fresh herbs for garnish (optional)
Zoodles
  • 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
  • 1 teaspoon sesame seeds, optional but recommended
Tahini Sauce
  • 1 cup tahini
  • 1 garlic clove, minced
  • 2 tablespoons + 2 teaspoons fresh lemon juice (can add more as desired)
  • ¼ tsp – ½ tsp of sea salt (according to taste)
  • ¾ cup of warm water
Instructions
Tips for prepping ahead
  1. Roasted veggies can be made ahead, stored in the refrigerator in sealed containers and served room temperature or heated up. I find the best way to heat up roasted veggies in in a skillet. Alternatively you can heat them up in the oven.
  2. Tahini Sauce can be made ahead and stored in a sealed container in the refrigerator for several days.
  3. Zoodles are best made fresh or heated up a the skillet.
Roasted Veggies
  1. Preheat oven to 400°F and line 3 baking sheets with parchment paper.
Spiced Butternut Squash:
  1. In a large bowl add oil, cumin, paprika, and sea salt and mix to combine.
  2. Add Butternut Squash and toss to cover in oil-spice mixture.
  3. 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.
Brussel Spouts
  1. 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
Cauliflower
  1. In a medium bowl, mix a 1-2 tablespoons of oil with the turmeric until well combined.
  2. Add cauliflower florets and toss to cover cauliflower with the turmeric-oil mixture. Add more oil and turmeric as needed or desired to coat all the cauliflower.
  3. Place cauliflower in a single layer on the prepared baking sheet. Sprinkle with salt and pepper to taste.
  4. Bake 30 minutes or until starting to brown and get crispy on edges.
Zoodles
  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. (Adjust cooking time if your noodles are thicker or thinner). Season with salt and pepper to taste. Stir in sesame seeds.
Tahini Sauce
  1. Place all ingredients except the water in a food processor or small blender. Add ¼ cup water and process until smooth, about 1 minute. Scrape down the sides as needed and add more water, ¼ cup at a time to get desired consistency. The amount of water may depend on the consistency of your tahini. I tend you end up using ¾ cup water to get the consistency I prefer.
  2. Taste and adjust as desired adding more lemon juice or salt as desired.

 

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