Roasted Veggie Zoodles Bowl with Tahini Sauce
Prep time
Cook time
Total time
A vibrant and savory bowl of veggies that can be almost entirely made ahead and reheated! Warm garlicky and lemony zucchini noodles, roasted vegetables and the yummiest tahini sauce. Served with ½ an avocado and hemp seeds, it's gluten-free, nourishing, hearty and delicious! Feel free to add protein of choice or some chickpeas.
Recipe type: Dinner, Veggie, Sides
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4 servings
Roasted Vegetables.
  • 1 lb carrots, peeled and cut into strips
  • Approximately 1 lb carton or bag of Brussel sprouts, cut off ends and halved
  • 1 10oz container of mushrooms, well rinsed and sliced
  • Neutral oil of your choice -- grapeseed, avocado or olive oil
  • Kosher Salt
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
  • 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 taste
  • kosher salt
  • 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 (or more as needed)
Avocado, sliced
Hemp seeds, optional
Fresh herbs for garnish, optional
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 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.
  2. One type of vegetable at a time, either on the baking sheet or in a large bowl, toss the veggies in a small amount of oil (enough to coat but not so much that they are dripping in oil).
  3. Place in single layer on baking sheet. Sprinkle with salt to taste.
  4. Bake for 30 minutes, or until tender and crispy on the 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 small blender or 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.
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