Spiralized Vegetable Bowl (Printable Version)

Vibrant spiralized vegetable bowl with zucchini, sweet potato, protein, and tangy tahini sauce.

# Components:

→ 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 tbsp tahini
08 - 1 tbsp fresh lemon juice
09 - 1 tbsp olive oil
10 - 1 garlic clove, minced
11 - 1 tsp maple syrup or honey
12 - 2 to 3 tbsp water
13 - Salt and black pepper to taste

→ Garnish

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

# Preparation steps:

01 - Spiralize zucchini and sweet potato. For raw texture, set aside immediately. For 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.
02 - In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, maple syrup or honey, and water until smooth. Season with salt and pepper. Adjust consistency by adding additional water if sauce is too thick.
03 - Divide spiralized zucchini, sweet potato, cherry tomatoes, baby spinach, and carrot between two serving bowls, arranging vegetables in even layers.
04 - Top each bowl with 3.5 oz sliced grilled chicken breast or tofu, distributing evenly across the vegetables.
05 - Drizzle tahini sauce evenly over both bowls, ensuring all vegetable noodles are coated.
06 - Top each bowl with fresh chopped herbs and toasted sesame seeds. Serve immediately, tossing gently to distribute sauce throughout the noodles.

# Expert Advice:

01 -
  • It transforms everyday vegetables into something that feels special without any complicated techniques.
  • The tahini sauce is so good you will want to drizzle it on everything for the rest of the week.
  • You can prep the components ahead and toss them together in minutes when hunger strikes.
  • It works equally well with whatever protein you have on hand or none at all if you want to keep it light.
02 -
  • Zucchini noodles release water as they sit, so if you are prepping ahead, keep them separate and assemble just before serving to avoid a soggy bowl.
  • The tahini sauce thickens in the fridge, so always loosen it with a splash of water and give it a good stir before drizzling.
  • Sweet potato noodles are sturdier raw than zucchini, but a quick saute makes them much easier to twirl and eat.
03 -
  • Toast your sesame seeds in a dry skillet until they smell nutty and start to pop, it only takes two minutes and makes a huge difference.
  • Use a Y-peeler to create ribbons instead of spirals if you do not have a spiralizer, they work just as well and look equally beautiful.
  • Double the tahini sauce recipe because you will want to use it on salads, grain bowls, and roasted vegetables all week long.
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