Spiralized Vegetable Bowl with Tahini

My spiralizer sat unused in a kitchen drawer for months until a friend mentioned she'd been eating vegetable noodles for lunch without missing pasta one bit. Skeptical but curious, I pulled it out on a random Tuesday evening when my fridge held zucchini, sweet potato, and leftover chicken. What emerged was this bright, nourishing bowl that felt like comfort food dressed in greens, and suddenly I understood why she couldn't stop talking about it.

I made this for my mom on a Saturday afternoon when she was visiting, and she ate it while sitting on my kitchen counter asking a hundred questions about the sauce. By her third bite she was already thinking about variations, which is how I knew this simple bowl had crossed from recipe to the-thing-I-make-when-I-want-to-feel-good territory.

Ingredients

• Medium zucchini, spiralized: The delicate noodles cook in seconds and absorb sauce beautifully; I learned to salt them lightly and let them sit if I want them firmer rather than watery.
• Medium sweet potato, spiralized: These noodles hold their shape better than zucchini and bring natural sweetness that plays well against the tahini tang.
• Cherry tomatoes, halved: They burst slightly when warm and release juice that mingles with the sauce, adding brightness and acidity.
• Baby spinach: A handful wilts from the warmth of everything else, no cooking required, which means more nutrients stay intact.
• Small carrot, spiralized or julienned (optional): If you add this, you get another layer of sweetness and a slightly firmer texture that keeps things interesting.
• Grilled chicken breast or firm tofu, 200 g: The protein anchor that makes this a full meal; chicken brings savory depth while tofu soaks up every bit of sauce like a sponge.
• Tahini: The foundation of your sauce, bringing nutty richness and creaminess without dairy.
• Lemon juice: One tablespoon cuts through the tahini's density and wakes everything up on your palate.
• Olive oil: A tablespoon emulsifies the sauce and adds its own subtle flavor.
• Garlic clove, minced: Don't skip this tiny piece; it's what makes the sauce taste intentional rather than one-note.
• Maple syrup or honey, 1 teaspoon: Just enough to balance the lemon without making anything sweet, creating complexity.
• Water, 2 to 3 tablespoons: The secret to a pourable sauce instead of a paste; add gradually as you whisk.
• Fresh parsley or cilantro: Sprinkled on top for a grassy freshness that changes the whole eating experience.
• Toasted sesame seeds: These add a subtle nuttiness and a slight crunch that makes each bite more interesting.

Instructions

Spiralize your vegetables:

Run your zucchini and sweet potato through the spiralizer, letting the noodles fall onto a clean cutting board or directly into bowls. If you like softer noodles with slightly less crunch, warm them gently in a nonstick skillet with a drizzle of olive oil for 2 to 3 minutes, stirring occasionally until they just begin to soften.

Build your sauce:

In a small bowl, whisk tahini with lemon juice, olive oil, minced garlic, and maple syrup until combined. The mixture will be thick at first, so add water one tablespoon at a time while whisking, until you reach a consistency that drizzles smoothly. Taste and adjust salt and pepper until it feels balanced.

Assemble your bowls:

Arrange spiralized zucchini and sweet potato noodles in two serving bowls, creating a loose nest. Add halved cherry tomatoes, a handful of baby spinach, and spiralized carrot if using, scattering them naturally rather than making perfect sections.

Top with protein:

Slice your grilled chicken breast into bite-sized pieces or cut your grilled tofu into cubes, then distribute evenly between the two bowls. The warm protein will gently warm the raw spinach without cooking it.

Dress and garnish:

Pour the tahini sauce over each bowl in a gentle drizzle, letting it settle into the noodles. Sprinkle with chopped fresh herbs and toasted sesame seeds, then serve immediately while everything still has its distinct textures and temperatures.

Save

This bowl has become my answer to the question of what to eat when I want nourishment without effort, vibrant colors without fuss. There's something deeply satisfying about spiralizing, watching those thin ribbons pile up, knowing a wholesome meal is just moments away.

Customizing Your Bowl

The beauty of this recipe is that it genuinely welcomes changes without losing its character. I've made it with rotisserie chicken when I was short on time, with marinated tofu when I wanted richer flavor, with beets instead of sweet potato when I had them on hand. Each version tastes thoughtfully constructed rather than improvised, which is rare for a dish this flexible.

Sauce Variations That Work

The tahini sauce sets the mood for the entire bowl, so experimenting here changes everything while keeping the vegetable base consistent. Almond butter creates a slightly sweeter version, peanut butter brings earthiness, and even a simple lemon-garlic olive oil works if you're out of tahini and in a hurry. The key is balancing acid, fat, and seasoning, which means you can trust your instincts once you've made it once.

Making This Meal Your Own

After making this bowl a dozen times, I've realized it's less a strict recipe and more a framework for eating well. The spiralized vegetables are your canvas, the protein is your anchor, and the sauce is your voice telling the story of what you wanted to taste that day. Some nights I add avocado slices for creaminess, other times a crumble of feta cheese, and once I tossed in pomegranate seeds because they were beautiful and somehow it worked.

• Prep your spiralized vegetables the morning of and store them in the fridge, ready to assemble in minutes when you're hungry.
• Double the tahini sauce and keep it in a jar for other grain bowls, roasted vegetables, or even drizzled over toast.
• Toast your own sesame seeds in a dry skillet for about two minutes; the difference in flavor compared to pre-toasted ones is worth the tiny effort.

Save

This spiralized vegetable bowl is the meal I reach for when I want to nourish myself without overthinking, when I want something that tastes intentional but doesn't demand hours in the kitchen. Make it once and you'll understand why it lives in my rotation.

Recipe FAQs

→ Can I make the spiralized vegetables ahead of time?

Yes, you can spiralize the vegetables up to 2 days in advance. Store them in airtight containers lined with paper towels to absorb excess moisture. Keep zucchini and sweet potato separate to prevent the sweet potato from transferring moisture to the more delicate zucchini noodles.

→ What's the best way to cook spiralized sweet potatoes?

Sweet potato noodles benefit from light cooking. Sauté them in a nonstick skillet over medium heat with a drizzle of olive oil for 2-3 minutes until just tender. Avoid overcooking as they can become mushy. Alternatively, roast them at 400°F for 8-10 minutes, tossing halfway through.

→ Can I substitute the tahini in the sauce?

Absolutely. Peanut butter or almond butter work well as substitutes, though they'll slightly alter the flavor profile. If using peanut butter, add a splash more lemon juice to balance the richness. For a nut-free version, try sunflower seed butter or Greek yogurt thinned with additional lemon juice and water.

→ How do I prevent the zucchini noodles from getting watery?

Pat spiralized zucchini dry with paper towels before assembling. Avoid dressing the bowl until ready to serve—if sitting dressed too long, the salt in the sauce will draw out moisture. For meal prep, store the sauce separately and toss just before eating.

→ What other proteins work well in this bowl?

Beyond grilled chicken and tofu, try sliced steak, shrimp, salmon fillets, or even a soft-boiled egg. For plant-based options, chickpeas, edamame, or tempeh add protein and texture. Leftover rotisserie chicken makes this even faster—simply slice and add cold or briefly warmed.

→ Is a spiralizer necessary or are there alternatives?

A spiralizer creates the best noodle shape, but you can use a julienne peeler for thinner strands or a regular vegetable peeler for wide ribbon-like noodles. A mandoline with a julienne blade also works. The texture will vary slightly, but all methods deliver delicious results.