Spiralized Vegetable Bowl (Print version)

Vibrant bowl featuring spiralized vegetables with protein and creamy tahini dressing

# 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 black pepper to taste

→ Garnish

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

# Directions:

01 - Spiralize the zucchini and sweet potato. For raw texture, set aside. 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 mixing bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and maple syrup or honey. Add water gradually while whisking to reach desired consistency. Season with salt and pepper, adjusting thickness with additional water as needed.
03 - Divide spiralized zucchini, sweet potato, cherry tomatoes, baby spinach, and carrot equally between two serving bowls, arranging in sections or layers.
04 - Top each bowl with sliced grilled chicken breast or grilled tofu pieces, distributing evenly.
05 - Drizzle the prepared tahini sauce evenly over both bowls, coating the noodles and vegetables.
06 - Top each bowl with fresh chopped herbs and toasted sesame seeds. Serve immediately, tossing gently before consumption to coat all components with sauce.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, making weeknight dinners feel effortless.
  • The sauce is so good you'll find yourself drizzling it on everything, not just this bowl.
  • You can swap proteins or vegetables based on what's calling to you that day.
02 -
  • Don't over-water your tahini sauce at the beginning—it's easier to thin it out than to rescue a sauce that's suddenly too runny.
  • If you're cooking your spiralized vegetables, keep the heat to medium and don't walk away; they cook faster than you'd expect and can go from tender to mushy in seconds.
03 -
  • If you're using rotisserie chicken, pull it apart by hand instead of slicing it—the irregular pieces are easier to eat with spiralized noodles and look more abundant in the bowl.
  • Toast your sesame seeds yourself in a dry skillet for thirty seconds; the difference between pre-toasted and freshly toasted is remarkable and worth the extra minute.
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