Spiralized Vegetable Bowl (Printer-friendly)

Vibrant spiralized vegetable bowl with zucchini, sweet potato, and creamy tahini sauce

# Ingredient List:

→ 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 olive oil
10 - 1 garlic clove, minced
11 - 1 teaspoon maple syrup or honey
12 - 2 to 3 tablespoons water for thinning
13 - Salt and 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. If serving raw, set aside. 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.
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.
03 - Divide spiralized zucchini, sweet potato, cherry tomatoes, baby spinach, and carrot between two serving bowls.
04 - Top each bowl with sliced grilled chicken breast or grilled tofu.
05 - Drizzle tahini sauce evenly over both bowls.
06 - Top with fresh herbs and toasted sesame seeds. Serve immediately, tossing gently to coat the noodles with sauce.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinners actually feel manageable.
  • The sauce is so creamy and tangy that you'll want to drizzle it on everything in your fridge.
  • You can swap proteins and vegetables without breaking the whole thing, so it grows with whatever you have on hand.
02 -
  • Don't skip toasting the sesame seeds—raw ones taste bitter and flat, but toasted ones taste nutty and alive.
  • The sauce thickens as it sits, so make it just before serving and taste it once more for lemon and salt, which brighten everything.
03 -
  • Toast your sesame seeds in a dry skillet for exactly two minutes—any longer and they burn and taste acrid instead of nutty.
  • If you're making this ahead for meal prep, keep the sauce separate and assemble when you're ready to eat, so the vegetables stay crisp and the herbs stay vibrant.
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