Spiralized Vegetable Bowl (Printable)

Vibrant bowl with spiralized zucchini and sweet potato noodles, protein, and flavorful tahini sauce.

# What Goes In:

→ 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 It:

01 - Spiralize the 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, then set aside.
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 achieve desired consistency. Season with salt and pepper to taste.
03 - Divide spiralized zucchini, sweet potato noodles, cherry tomatoes, baby spinach, and spiralized carrot evenly between two serving bowls.
04 - Top each bowl with 3.5 oz sliced grilled chicken breast or 3.5 oz tofu.
05 - Drizzle tahini sauce evenly over each bowl, distributing from center to edges.
06 - Top each bowl with chopped fresh herbs and toasted sesame seeds. Serve immediately while components are fresh.
07 - Gently toss all ingredients to coat noodles evenly with sauce before consuming.

# Expert Advice:

01 -
  • The whole thing comes together in 30 minutes, which means dinner on busy nights without the guilt of takeout.
  • You can eat it hot or at room temperature, toss it cold the next day, or swap ingredients based on what's in your fridge.
  • That tahini sauce tastes indulgent but actually makes the meal feel lighter and more satisfying than cream-based dressings.
02 -
  • Don't overcook the spiralized vegetables if you sauté them; they go from tender to mushy in about 30 seconds, and I learned this by watching a whole batch turn into mush.
  • Make the sauce first and taste it before serving, because tahini's earthiness needs that lemon and garlic to shine, and skipping the seasoning step means a bland bowl no matter what else you do.
03 -
  • If you're meal prepping, spiralize and store vegetables separately from the sauce; they stay fresher and the noodles don't get soggy.
  • A squeeze of tahini sauce mixed into room-temperature leftover bowls the next day somehow tastes even better than it did fresh, like the flavors finally figured out how to talk to each other.
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