Spiralized Vegetable Bowl (Printable Version)

Vibrant bowl featuring spiralized zucchini and sweet potato noodles with protein and flavorful tahini sauce.

# What You'll Need:

→ Vegetables

01 - 1 medium zucchini, spiralized
02 - 1 medium sweet potato, spiralized
03 - 1 cup cherry tomatoes, halved
04 - 1 cup baby spinach
05 - 1 small carrot, spiralized or julienned (optional)

→ Protein

06 - 7 oz grilled chicken breast, sliced or 7 oz firm tofu for vegetarian option

→ Sauce

07 - 2 tablespoons tahini
08 - 1 tablespoon fresh lemon juice
09 - 1 tablespoon extra virgin olive oil
10 - 1 garlic clove, minced
11 - 1 teaspoon maple syrup or honey
12 - 2 to 3 tablespoons water
13 - Salt and black pepper to taste

→ Garnish

14 - 2 tablespoons fresh parsley or cilantro, chopped
15 - 1 tablespoon toasted sesame seeds

# Directions:

01 - Spiralize the zucchini and sweet potato. For raw preparation, set aside immediately. To achieve softer noodles, sauté each separately in a nonstick skillet over medium heat with a light drizzle of olive oil for 2 to 3 minutes until just tender. Transfer to a plate.
02 - In a small mixing bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and maple syrup or honey. Gradually add water, 1 tablespoon at a time, to reach desired consistency. Season with salt and black pepper to taste.
03 - Divide spiralized zucchini and sweet potato equally between two serving bowls. Arrange cherry tomatoes, baby spinach, and spiralized carrot (if using) around the noodles in each bowl.
04 - Top each bowl with 3.5 ounces of sliced grilled chicken breast or an equal portion of prepared tofu.
05 - Evenly drizzle the prepared tahini sauce over each bowl, ensuring all components are lightly coated.
06 - Garnish each bowl with fresh chopped herbs and toasted sesame seeds. Serve immediately while vegetables maintain their texture, gently tossing the contents to distribute sauce throughout.

# Expert Hints:

01 -
  • It tastes indulgent while feeling genuinely nourishing, no guilt required.
  • The whole thing comes together in 30 minutes, making weeknight dinners feel less like an obligation and more like a treat.
  • You can customize it endlessly depending on what's in your fridge or how hungry you are.
02 -
  • Raw zucchini releases water as it sits, so if you're not eating immediately, sauté it briefly or dress the bowl just before serving to avoid a soggy mess.
  • The tahini sauce thickens as it cools, so make it slightly thinner than you think you want it—you can always drizzle more, but you can't thin it back down easily.
03 -
  • Toast your sesame seeds yourself in a dry skillet for about two minutes—they'll smell nutty and toasty, completely different from store-bought toasted seeds.
  • If tahini isn't available or you're out, almond or peanut butter diluted with a little extra lemon juice and water creates a similar effect with a different character.
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