Spiralized Vegetable Bowl (Printer-friendly)

Vibrant spiralized zucchini and sweet potato noodles with protein and tahini sauce

# What You 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

# How to Make It:

01 - Spiralize zucchini and sweet potato. For raw texture, set aside immediately. For softer noodles, sauté 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 serving vessel.
02 - In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, maple syrup or honey, and water. Season with salt and pepper. Adjust consistency with additional water as needed to achieve pourable texture.
03 - Arrange spiralized zucchini, sweet potato, cherry tomatoes, baby spinach, and carrot if using into two serving bowls, distributing vegetables evenly.
04 - Top each bowl with 3.5 ounces of sliced grilled chicken breast or prepared firm tofu.
05 - Drizzle tahini sauce evenly over each bowl, ensuring all components are lightly coated.
06 - Top each bowl with fresh chopped herbs and toasted sesame seeds for textural contrast and visual appeal.
07 - Serve immediately, gently tossing components to distribute sauce throughout noodles before consumption.

# Cooking Tips:

01 -
  • It comes together in 30 minutes flat, which means you can actually make it on a Tuesday without losing your mind.
  • The tahini sauce is silky and forgiving—thick enough to cling to the noodles but thin enough to feel like you're not drowning everything in dressing.
  • Everything in the bowl is customizable, so you're not locked into one version forever.
02 -
  • If you sauté the zucchini, don't go longer than 3 minutes or it becomes mushy—it should still have personality and texture.
  • Make the sauce first so you know the consistency is right before you commit to your vegetables, and taste it when it's just tahini and lemon before adding water, because that's when you catch if something's off.
03 -
  • Use a spiralizer with confidence—the vegetables don't need to be perfect circles, and slightly uneven noodles are actually more interesting than uniform ones.
  • If your tahini sauce breaks or separates, just add a tiny splash more water and whisk again—it always comes back together.
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