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Rainbow Veggie Noodle Bake with Yogurt Dill Tahini

  • Author: Flora & Vino
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 2-3 servings


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!




  • 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


  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Add the sweet potato, beet noodles, and chickpeas to a baking sheet and drizzle with optional avocado oil and a pinch of sea salt.
  3. Bake for 10-15 minutes, until slightly tender.
  4. 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.
  5. Bake for an additional 5-10 minutes, until veggies are desired tenderness.
  6. While the vegetables are baking, prepare the ingredients for the yogurt dill tahini by adding all ingredients to a bowl and whisking to combine.
  7. 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