Zucchini noodles with tahini sauce and roasted veggies

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 129.3
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 69.5 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 5.7 g

View full nutritional breakdown of Zucchini noodles with tahini sauce and roasted veggies calories by ingredient
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Introduction

This is a tasty low cal vegan alternative to a pasta dih. This is a tasty low cal vegan alternative to a pasta dih.
Number of Servings: 4

Ingredients

    1.0 dash Pepper, black
    1.0 dash Salt
    1.0 lemon yields Lemon Juice
    1.0 cup Green Beans (snap)
    2.0 cup, chopped or diced Broccoli, fresh
    2.0 cup Cauliflower, raw
    200.0 Grams Zucchini
    0.5 cup (8 fl oz) Water, tap
    4.0 tbsp simple truth tahini

Directions

Preheat oven to 450 . Cut the zucchini and the cauliflower into florets. Cut the ends off of the green beans and cut them into bite-size pieces. Season vegetables with salt and pepper. You could also add a little garlic powder. Place the vegetables on a baking sheet and roast for 15 to 20 minutes. While the vegetables are roasting whisk together the tahini a half a cup warm water and the lemon juice. Season the tahini generously with salt and pepper. Set that aside. Spiralized zucchini and microwave it for 45 seconds then toss with that the tahini sauce. Add the vegetables and toss. You can also garnish with finely chopped green onions and toasted sesame seeds and serve immediately. Serving Size: Makes 4 to 6 servings.

Number of Servings: 4.0

Recipe submitted by SparkPeople user TCRANE522.

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