zoodles Archives | Stephanie Dreyer

zoodles Archives | Stephanie Dreyer

January 6, 2019

You don’t have to cook everything from scratch or spend hours in the kitchen to make a delicious, homemade meal. I’d never been able to get a home cooked meal on the table every weeknight if I followed those “rules”!

This Zoodles with Roasted Chickpeas & Pesto recipe is an example of just that. I used a store bought pesto and roasted the chickpeas on Sunday during one of my batch cooking sessions so the total meal was on my table in less than 20 minutes!

The zoodles store well for 1-2 days so I always spiralize a big batch and eat the leftovers for a quick and healthy weekday lunch.

Try this recipe for Zoodles with Roasted Chickpeas & Pesto for an uber healthy and homemade meal that you can make in 20 minutes or less with a little help from the store.

Zoodles with Roasted Chickpeas & Pesto

Serves 4


  • 1 cup of store-bought pesto (such as Trader Joe’s Vegan, Kale & Cashew Pesto)
  • 1 cup of cherry tomatoes, sliced
  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon of sea salt
  • 1 tablespoon Italian Herbs blend
  • 4 zucchini squash, spiralized
  • Freshly grated Parmesan cheese, such as Violife


  1. Preheat the oven to 400 degrees.
  2. Spread the chickpeas on a baking sheet lined with a parchment paper. Toss with the oil, salt, and herbs. Roast for 20-30 minutes.
  3. Divide the zoodles between 4 serving plates and top each pile with 1/4 cup of pesto, 1/4 cup of chickpeas and 1/4 cup of sliced tomatoes.
  4. Garnish with Parmesan cheese.

January 10, 2018

Vegan bowls are one of my favorite lunch meals. They are easy to prepare and quick for the lunch rush I am inevitably juggling as I race to get my work and to-do list completed before I pick up the kids from school. Most times I make a bowl, I just pull together whatever ingredients, leftover veggies, or legumes I have in the fridge or pantry (it’s a really great way to eat up your leftovers!). Sometimes, I will put a little more thought into my bowl obsession and plan my veggies and proteins ahead of time, like my BBQ Tofu Bowl. Today’s Green Goddess Zucchini Noodle Bowl recipe is one of those bowls, but it won’t take you more than 15 minutes to throw together.

This Green Goddess Zucchini Noodle Bowl is light, fresh, and ready in just 10 minutes with 4 ingredients! #dairyfree #veganbowl #greengoddess

In my opinion, the secret to any great vegan bowl is the dressing or sauce. The new Green Goddess Salad Dressing from Trader Joe’s is the inspiration for this bowl. It’s all natural and vegan, containing just a few ingredients: avocado, green onion, cold pressed lemon juice, chives, parsley, basil, garlic, water, apple cider vinegar, and an olive oil blend. Two tablespoons are only 20 calories so indulge in a generous pour over the rest of this bowl’s ingredients.

This Green Goddess Zucchini Noodle Bowl is light, fresh, and ready in just 10 minutes with 4 ingredients! #dairyfree #veganbowl #greengoddess

I chose spiralized zucchini noodles for the base of this bowl and topped them with sliced radishes, chopped chives and tomatoes (I was out of cherry, so I used roma instead). That’s it! Super easy. Super healthy. Super delicious! Give it a try and let me know what you think!

Green Goddess Zucchini Noodle Bowl

This Green Goddess Zucchini Noodle Bowls is light, fresh, and ready in just 10 minutes with 4 ingredients! 

Prep Time 10 minutes
Total Time 10 minutes
Servings 1


  • 1 zucchini, spiralized
  • 1/4 cup cherry tomatoes, halved
  • 1 radish, thinly sliced
  • 2 tbsp chives, snipped
  • 2 tbsp Trader Joe's Green Goddess salad dressing


  1. 1. Layer all ingredients into a bowl, starting with the zucchini and adding the other vegetables and herbs on top.

  2. 2. Drizzle dressing on top.

This Green Goddess Zucchini Noodle Bowl is light, fresh, and ready in just 10 minutes with 4 ingredients! #dairyfree #veganbowl #greengoddess

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