Nothing makes me happier than days I can roast some veggies and make a vibrant and savory bowl of goodness like this one!
Dinner becomes the roasted veggies (which may also include some roasted potatoes), warm zoodles for me, grilled chicken for the boys and some tahini sauce and avocado. It is so warming and nourishing and cozy!
And the best part, is that we always make extra so that we have some for the next day’s lunch or dinner. Remember my Tip #2 of “Top 5 Tips for Easy Meal Planning”? Cook once, eat twice!
And this bowl is unbelievably delicious!
The details… Warm Garlicky Lemon 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.
The best part (aside from having extras for the next day!)? It is surprisingly quick and easy to make!
All the vegetables roast as the same time.
While the vegetable roast, you make the tahini sauce. And when you are ready to serve you saute the zucchini noodles.
More on the Tahini Sauce.
The Tahini Sauce is a staple in our house. It’s super easy to make, creamy and so tasty!
Plus it’s made with just 5 ingredients: tahini, garlic, fresh lemon juice, salt and water.
Lastly I quick saute some zucchini noodles. I am often asked if I eat zucchini noodles raw or cooked. In this kind of bowl, I always cook them because I want something warming and they don’t have a sauce.
They are simply sauteed with a little olive oil, lots of garlic, some salt, pepper and lemon juice. Plus I stir in some sesame seeds. They cook up in 5 minutes or less! And they are sooooo delicious!
Nothing like the combination of lemon, garlic and olive oil!
Another question I am often asked is if I make or purchase the zucchini noodles already spiralized?
I do both depending on availability and time.
I really like to spiralize my own because I think they are fresher tasting. I use a Paderno Spiralizer for the Zucchini Noodles (Amazon Affiliate link). The Zoodles or Zucchini noodles are super easy to make using a spiralizer.
One last thought. If you wanted, you could add any protein of choice to this bowl.
When I make a bowl like this, you can be pretty certain the boys are enjoying grilled chicken, roast potatoes and picking and choosing their favorite veggies. You could also just add some roasted chickpeas or roasted tofu.
Hope you love it as much as we do!
Scroll down for recipe and leave a comment if you try.
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.
Author: Healthy Gluten-Free Family
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)
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
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
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.
Tahini Sauce can be made ahead and stored in a sealed container in the refrigerator for several days.
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.
Preheat oven to 400°F and line 3 baking sheets with parchment paper.
Spiced Butternut Squash:
In a large bowl add oil, cumin, paprika, and sea salt and mix to combine.
Add Butternut Squash and toss to cover in oil-spice mixture.
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.
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
In a medium bowl, mix a 1-2 tablespoons of oil with the turmeric until well combined.
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.
Place cauliflower in a single layer on the prepared baking sheet. Sprinkle with salt and pepper to taste.
Bake 30 minutes or until starting to brown and get crispy on edges.
Garlicky and Lemony Zoodles (recommended to saute when ready to serve)
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.
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.
Remove from heat and Stir in sesame seeds.
Place all ingredients in a food processor and process until smooth, You may have to stop and scape down the sides.
Taste and adjust as desired. Add more water for a thinner sauce, more lemon juice for a brighter and tangier sauce.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...