Spiralized Vegetable Bowl (Printable Version)

Vibrant spiralized vegetables with protein and creamy tahini dressing

# 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:

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-crisp.
02 - In a small mixing bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and maple syrup or honey. Add 2 to 3 tablespoons water gradually while whisking to achieve desired consistency. Season with salt and pepper to taste.
03 - Divide spiralized zucchini, sweet potato, cherry tomatoes, baby spinach, and carrot equally between two serving bowls.
04 - Top each bowl with 3.5 oz sliced grilled chicken breast or prepared tofu cubes.
05 - Drizzle tahini sauce evenly over each bowl, distributing it across all components.
06 - Sprinkle chopped fresh herbs and toasted sesame seeds over each bowl.
07 - Serve immediately while vegetables maintain optimal texture, tossing gently to coat noodles with sauce before consuming.

# Expert Tips:

01 -
  • Raw or lightly cooked noodles give you that satisfying crunch without making you miss traditional pasta.
  • The tahini sauce ties everything together so effortlessly, and honestly tastes better than it has any right to.
  • You can prep this in less time than ordering takeout, and it actually feels indulgent.
02 -
  • Don't spiralize vegetables too far in advance unless you're okay with them releasing water—pat them dry right before assembly if you want that crisp texture.
  • The tahini sauce thickens as it sits, so whisk in a little extra water right before serving if it's been sitting for more than a few minutes.
03 -
  • Toast your own sesame seeds in a dry pan for thirty seconds just before serving—the aroma and crunch are worth the extra minute.
  • Keep the sauce components separate until right before eating if you're packing this for lunch; the noodles stay fresher and won't get soggy overnight.
Return