Veggie bowls always fit the bill when you are looking for a quick and easy meal that will still leave you feeling satisfied. The roasting tray for this bowl was filled up with butternut squash, potatoes, broccoli, and onion. They're fast and totally righteous.

Roasted Veggie Noodle Bowls With Lemon Tahini Dressing [Vegan, Grain-Free]



 For the Veggies:

  • Butternut Squash
  • Potatoes
  • Broccoli
  • Onion
  • Olive Oil
  • Salt
  • Garlic
  • Noodles (gluten-free or grain-free if necessary)

For the Garlic Tahini Dressing:

  • 1/4 cup tahini
  • 2 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 2-3 tablespoons water


  1. Coarsely chopped the vegetables. Then coat in olive oil, salt, and garlic. Stick them into the 450°F for 20-25 minutes or so. Par-boil the potatoes to save time and everything else does well from raw. Sauté chard and set aside.
  2. Boil noodles and set aside.
  3. Mix everything in a lidded jar and shake. Adjust spice levels as necessary.

Nutritional Information

Total Calories for Dressing Only: 416 | Total Carbs: 25 g | Total Fat: 30 g | Total Protein: 14 g | Total Sodium: 1066 g | Total Sugar: 12 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.