Warm Zoodle Bowl with Roasted Veggies and Tahini Sauce

A vibrant and savory bowl of veggie goodness that's like Fall in a bowl!

Warm Zoodle Bowl with Roasted Veggies and Tahini Sauce

Fresh, Nourishing and Delish!

Fall in a bowl! It hasn’t actually felt much like Fall here the past few days but we can pretend with this vibrant and savory bowl of goodness.

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!

If you wanted, you could add any protein of choice to this bowl. When I eat a bowl like this, you can be pretty certain the boys are enjoying grilled chicken, roast potatoes and picking and choosing their favorite veggies.

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.

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5.0 from 1 reviews
Warm Zoodle Bowl with Roasted Veggies and Tahini Sauce
This vibrant and savory bowl of veggies is Fall in a bowl! Warm zucchini noodles and warm roasted vegetables with the yummiest tahini sauce. Nourishing and delicious! Feel free to add protein of choice.
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 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)
  • 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
  • ¼ teaspoon of sea salt (add more to taste)
  • ¾ cup of warm water
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
  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.
  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 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.


2 thoughts on “Warm Zoodle Bowl with Roasted Veggies and Tahini Sauce

  1. I recently made the roasted veggies and tahini sauce from this recipe and I could not be happier. Not only did my husband and I enjoy the richness of the tahini sauce, but my two and a half year old daughter devoured all of her veggies and kept asking for more sauce! I am going to keep a batch of this sauce on hand so that I can give it to her as an alternative to her beloved vegan ranch dressing :). Thank you for sharing your recipes!

    1. Great! Love that your daughter loved it too! I love having a batch of this sauce on hand… it goes with so many things! I’ve even used it as a dipping sauce for pretzels!

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