Spiralized Vegetable Bowl (Printer-friendly)

Vibrant spiralized vegetables with protein and creamy tahini sauce

# Required Ingredients:

→ 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 Steps:

01 - Spiralize zucchini and sweet potato. For raw preparation, 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-crisp.
02 - Combine tahini, lemon juice, olive oil, minced garlic, and maple syrup in a small bowl. Whisk until smooth and well combined. Add water gradually while whisking to achieve desired consistency. Season generously with salt and pepper.
03 - Divide spiralized zucchini, sweet potato, cherry tomatoes, baby spinach, and optional carrot evenly between two serving bowls, arranging in sections.
04 - Top each bowl with 3.5 ounces of sliced grilled chicken breast or prepared tofu.
05 - Drizzle tahini sauce evenly across both bowls, distributing approximately half the sauce per serving.
06 - Sprinkle fresh chopped parsley or cilantro and toasted sesame seeds over each bowl.
07 - Serve immediately while ingredients maintain optimal temperature and texture. Gently toss the noodles with sauce before eating to ensure even coating.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, which means weeknight dinners that don't feel like a compromise.
  • The tahini sauce is so good you'll want to drizzle it on everything else you make.
  • It's completely customizable—swap proteins, play with spiralized vegetables, use whatever herbs you have on hand.
02 -
  • Don't make the sauce too thick—it should flow and coat the noodles, not sit in a lump on top like frosting.
  • Season your protein generously before it hits the bowl; the sauce alone won't carry all the flavor.
03 -
  • Make the tahini sauce the night before and store it in the fridge—it actually tastes better the next day when flavors settle.
  • Pat your spiralized vegetables dry before sautéing so they brown instead of steam.
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