Warm Garlicky Lemon Zoodles Bowl with Roasted Veggies + Tahini Sauce
Prep time
Cook time
Total time
This vibrant and savory bowl of veggies is warm, cozy and packed with flavor. Warm garlicky and lemony zucchini noodles and warm roasted vegetables with the yummiest tahini sauce. Feel free to add protein of choice: chicken, tofu, chickpeas. Great for meal prep as it reheats well. One tip, saute zoodles when ready to serve.
Recipe type: Dinner, Veggie, Sides
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4 servings
Roasted Vegetables. (will give you some for a today and extra for another day)
Spiced Butternut Squash
  • 1 package pre-cubed butternut squash or 1 butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked Spanish paprika
  • ½ teaspoon sea salt
1 1 lb 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)
Garlicky and Lemony Zoodles
  • 4 zucchini (or mix with yellow squash), rinsed and spiralized with skin left on OR approximately 1 lb (4 packed cups) pre-spiralized zucchini noodles TIP: plan one zucchini per serving
  • Olive oil (approximately ½ teaspoon - 1 teaspoon per cup of zoodles)
  • For each 1 cup serving of zoodles, use 1-2 garlic cloves, minced or ½ -1 teaspoon dried minced garlic (we used McCormick brand)
  • For each 1 cup serving of zoodles, use a few squirts of fresh lemon juice or more to tastef (up to 1 tablespoon)
  • kosher salt to taste
  • pepper to taste
  • 1 teaspoon sesame seeds, optional but recommended
Tahini Sauce
  • 1 cup tahini
  • 1 garlic clove, minced
  • 2 tablespoons + 2 teaspoons fresh lemon juice
  • ¼ teaspoon of sea salt (add more to taste)
  • ¾ cup of warm water (add more as needed or desired)
Tips for prepping ahead/ reheating
  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 with a touch of olive oil. 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: I find it best to spiralize the zucchini noodles ahead of time (if you haven't purchased them already spiralized), but to quick saute them in a skillet when ready to eat. The raw spiralized zoodles stay well in the refrigerator in a sealed container for several days.
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
  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.
Garlicky and Lemony Zoodles (recommended to saute when ready to serve)
  1. Heat olive oil in a medium sauce pan over medium heat. When olive oil hot and shimmering (not smoking), add garlic* if using fresh garlic, stir for about 30 seconds until fragrant. Add zucchini noodles. Saute stirring frequently until Zucchini noodles are tender crisp, approximately 5 minutes. (Adjust cooking time if your noodles are thicker or thinner). *If using dried minced garlic, add to zoodles, once they are already cooking.
  2. Season with salt to taste and give a few squirts of fresh lemon juice. A little goes a long way so start with a few squirts and add more to taste.
  3. Remove from heat and Stir in sesame seeds.
Tahini Sauce
  1. Place all ingredients in a food processor and process until smooth, You may have to stop and scape down the sides.
  2. Taste and adjust as desired. Add more water for a thinner sauce, more lemon juice for a brighter and tangier sauce.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/warm-zoodle-bowl-with-roasted-veggies-and-tahini-sauce-2/