Spiralized Vegetable Bowl (Printable)

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

# 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 olive oil
10 - 1 garlic clove, minced
11 - 1 teaspoon maple syrup or honey
12 - 2 to 3 tablespoons water, for thinning
13 - Salt and black pepper to taste

→ Garnish

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

# How-To:

01 - Spiralize zucchini and sweet potato. Use raw for crispness or sauté separately in a nonstick skillet over medium heat with a drizzle of olive oil for 2 to 3 minutes until just tender. Set aside.
02 - In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and maple syrup. Season with salt and pepper. Thin with additional water as needed to reach desired consistency.
03 - Divide spiralized zucchini, sweet potato noodles, cherry tomatoes, baby spinach, and carrot between two serving bowls.
04 - Top each bowl with 3.5 ounces of sliced grilled chicken breast or grilled tofu.
05 - Drizzle tahini sauce evenly over each bowl.
06 - Top with fresh herbs and toasted sesame seeds. Serve immediately, tossing gently to coat noodles with sauce.

# Expert Advice:

01 -
  • Everything comes together in under thirty minutes, which means you can make it on a Tuesday night without feeling like youre doing too much.
  • The spiralized vegetables give you that noodle experience without any heaviness, and the tahini sauce ties it all together with a creamy, tangy richness.
  • You can swap the protein, change the vegetables, or adjust the sauce based on what you have, so it never gets boring.
  • It looks impressive in the bowl, like something youd order at a cafe, but its shockingly simple to pull off at home.
02 -
  • Pat the zucchini noodles dry with a clean kitchen towel or paper towel before using them, because zucchini releases water as it sits and can make your bowl watery if you skip this step.
  • Dont overcook the sweet potato noodles or theyll turn to mush, just a quick saute until theyre barely tender is all you need.
  • If your tahini sauce seizes up and looks grainy when you add the lemon juice, keep whisking and add water a little at a time until it smooths out again.
  • Taste the sauce before you drizzle it over the bowl, because tahini brands vary in saltiness and you might need to adjust the seasoning more than you expect.
03 -
  • Toast the sesame seeds in a dry skillet over medium heat for two to three minutes, shaking the pan frequently, until they smell nutty and turn golden, because it makes a huge difference in flavor.
  • If you dont have a spiralizer, use a julienne peeler or even a regular vegetable peeler to make thin ribbons, they wont look exactly the same but theyll taste just as good.
  • Warm your serving bowls slightly before assembling everything, especially if youre sauteing the noodles, so the dish stays at the right temperature while you eat.
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