Black bean noodles are loaded with healthy fiber and protein. If you don't have black bean noodles, feel free to substitute with your favorite whole-grain or veggie-noodle option!
1 head cauliflower, floretted
1 head of broccoli, floretted
2 large carrots, cut into rings
1 small butternut squash, peeled and cut into cubes
1T olive oil
Preheat the oven to 375 degrees. Spread parchment paper onto two baking sheets.
Place all veggies into a large mixing bowl and coat with the olive oil. Add the spices and toss. Lay out the veggies onto the baking sheets and place in oven. Roast for 45 minutes, flipping half way through.
In a small bowl, add all the sauce ingredients excluding the diced sun-dried tomatoes, and set aside.
Bring a large pot of water to a boil. When the water is boiling and the vegetables have about five minutes left, add the noodles and cook following the package's instructions.
When the veggies are done, return to the mixing bowl. Add the sauce and sun-dried tomatoes. Stir to coat and lay out on the baking sheet once more. Switch the oven to broil and broil on high for about five minutes. (We're trying to add a little color.)
Strain the noodles.
Once the veggies are done, dish out the noodles and veggies into four bowls. Dig in!