Quick 1-pan meal with three kinds of veggie noodles, chickpeas, and an oil-free almond milk yogurt tahini with fresh dill. Perfect for meal prep!
Are you binge-watching any good shows lately?
I recently started Lucifer, which has been thoroughly entertaining to me during the move.
It was the first comforting thing I watched in the new place, surrounded by takeout and piles and piles of freshly moved *stuff*.
With the “move” is technically over; all of said *stuff* is in one place but mentally I still feel like a moving truck with boxes waiting to be unpacked.
Which means dinner needs to be something that DOESN’T require a lot of unpacking, you feel me?
This Rainbow Veggie Noodle Bake with Yogurt Dill Tahini is warm, comforting, and so easy to throw together for weeknight dinners!
The inspiration for this recipe came from a recipe from the Tone It Up Nutrition Plan.
Ever since I saw veggie noodles spread across a baking sheet accented with herbs and white sauce I knew I had to recreate something like it for the blog.
Veggie noodles baked?!
Genius.
Especially since I so often buy several packages at the store over the weekend, only to forget about them in the back of the fridge until Friday.
Womp womp womp.
If you’ve never tried roasting veggie noodles before, you’re in for a treat.
I love using these convenient veggie noodles straight from the packaging because they’re pre-cut and ready to roast in their noodle form.
I used Cece’s Veggie Co. Noodled:
The real bonus here is that their delicate shape allows them to roast in less time than the usually chunks!
I love the combination of beet, sweet potato, and zucchini noodles, but feel free to add an extra color to the veggie rainbow or substitute in your favorite veggie noodle.
I think butternut squash, turnip noodles, or daikon radish noodles would be great here, too!
So we have a pretty vegetable noodles and chickpea protein base going.
Now we season them simply with optional avocado oil and a bit of Himalayan sea salt and garlic.
The sweet potato and beet noodles require more baking time than the zucchini noodles, so bake them separate first before adding on the zoodles.
I used about 2 cups of veggie noodles for each veggie, but you can add more or less depending on how many servings you anticipate needing.
The veggie noodles with shrink drastically in size while roasting, so keep that in mind as you portion out your tray for baking.
The yogurt dill tahini sauce on top makes this dish feel fancy even though it’s so simplistic in nature.
All you need is:
- Unsweetened almond milk yogurt
- Tahini
- Fresh lemon
- Dill
- garlic powder
- Himalayan sea salt
You can easily whisk this sauce together in a mixing bowl while the veggies are baking so it’s ready to go when the timer goes off.
I like to spoon mine over the baking sheet straight out of the oven so the hot veggie noodles and chickpeas melts the yogurt tahini into a luscious runny sauce.
Try making this Rainbow Veggie Noodle Bake with Yogurt Dill Tahini for an easy weeknight meal for the family.
It’s perfect for a warm dinner ready in under 30 minutes with minimal prep.
If you can’t find veggie noodles near you and don’t want to make your own, try subbing diced veggies here instead, increasing the bake time as needed to achieve the same great flavor.
If you’re not into chickpeas, swap in your favorite protein of choice instead or serve over quinoa or grains.
Leftovers reheat well combined with leftover yogurt dill tahini for an easy warm meal for days to come.
Enjoy!
If you make this Rainbow Veggie Noodle Bake with Yogurt Dill Tahini, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
For more one-pan meals, check out my 1-Pan Chickpea Ratatouille, “Cheezy” Chickpea Sheet Pan Meal, and Minty Moroccan Tray Dinner with Harissa & Tahini.
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Rainbow Veggie Noodle Bake with Yogurt Dill Tahini
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 2-3 servings
Description
Quick 1-pan meal with three kinds of veggie noodles, chickpeas, and an oil-free almond milk yogurt tahini with fresh dill. Perfect for meal prep!
Ingredients
RAINBOW VEGGIE NOODLE BAKE
- 2 cups Cece’s Veggie Co. Noodles Organic Beet Noodles
- 2 cups Cece’s Veggie Co. Noodled Organic Sweet Potato Noodles
- 2 cups Cece’s Veggie Co. Noodled Organic Zucchini Noodles
- 2 tsp avocado oil (optional)
- 1/4 tsp garlic powder
- Himalayan sea salt, to taste
- 1 15 oz. can chickpeas, drained and rinsed
YOGURT DILL TAHINI
- 6 oz. unsweetened almond milk yogurt
- 1 TBSP runny tahini
- 1/4 cup dill, freshly chopped
- 1/8 tsp garlic powder
- 1/2 lemon, squeezed
- pinch of Himalayan sea salt
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Add the sweet potato, beet noodles, and chickpeas to a baking sheet and drizzle with optional avocado oil and a pinch of sea salt.
- Bake for 10-15 minutes, until slightly tender.
- Remove pan from the oven and create space for the zucchini noodles. Add another pinch of Himalayan sea salt and a drizzle of avocado oil.
- Bake for an additional 5-10 minutes, until veggies are desired tenderness.
- While the vegetables are baking, prepare the ingredients for the yogurt dill tahini by adding all ingredients to a bowl and whisking to combine.
- To serve, divide veggie noodles and baked chickpeas between 2-3 plates and top with yogurt dill tahini. Serve immediately. Store leftovers separately in the fridge for 3-5 days, though best when fresh.
- Category: One-Pan Meal, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free
This post is brought to you by Cece’s Veggie Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
[…] Kirchmaier uses the one-pan method to limit the amount of cleanup. She spreads out beet noodles, sweet potato noodles, and zucchini noodles on a baking sheet with some chickpeas, for good measure. But the options are endless when it comes to this meal. “Feel free to add an extra color to the veggie rainbow, or substitute in your favorite veggie noodle. I think butternut squash, turnip noodles, or daikon radish noodles would be great here, too,” she writes on her blog. […]