Spiralized Vegetable Bowl (Printer-friendly)

Vibrant spiralized zucchini and sweet potato noodles with protein and tahini

# 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 freshly ground black pepper to taste

→ Garnish

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

# How-To Steps:

01 - Spiralize zucchini and sweet potato. For raw noodles, set aside immediately. For softer texture, sauté each separately in nonstick skillet over medium heat with light olive oil drizzle for 2 to 3 minutes until just tender. Set aside.
02 - In small mixing bowl, combine tahini, lemon juice, olive oil, minced garlic, and maple syrup. Whisk until smooth. Add water gradually while whisking to reach desired consistency. Season with salt and pepper to taste.
03 - Divide spiralized zucchini, sweet potato, cherry tomatoes, baby spinach, and optional carrot equally between two serving bowls, arranging in sections.
04 - Top each bowl with 3.5 oz sliced grilled chicken breast or prepared tofu, distributing evenly across vegetables.
05 - Drizzle tahini sauce evenly over both bowls, coating noodles and vegetables thoroughly.
06 - Sprinkle fresh herbs and toasted sesame seeds over each bowl. Serve immediately, tossing gently to coat all components with sauce.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, even if you're spiralizing by hand like I sometimes do when I'm procrastinating on other tasks.
  • The tahini sauce is so creamy and forgiving that it works whether you use grilled chicken, tofu, or even leftover roasted vegetables.
  • You can eat it warm, room temperature, or cold the next day without it falling apart—perfect for meal prep or when your schedule gets chaotic.
02 -
  • Spiralized vegetables release water as they sit, so if you're making this more than an hour ahead, spiralize them just before serving or store them in a colander with a paper towel underneath to catch the moisture.
  • The tahini sauce thickens as it sits, so mix it together just before serving—if it does thicken, whisk in another tablespoon of water to bring it back to life.
03 -
  • If you don't own a spiralizer, use a vegetable peeler to create thin ribbons of zucchini and sweet potato, or simply julienne them with a sharp knife—the taste and satisfaction remain exactly the same.
  • Toast your own sesame seeds in a dry skillet for two minutes before using them; the difference in flavor between toasted and raw is dramatic and worth the tiny extra effort.
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