Spiralized Vegetable Bowl with Tahini (Printable)

Vibrant spiralized vegetable noodles with protein and creamy tahini sauce for a wholesome, customizable meal.

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

→ Garnish

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

# Steps:

01 - Spiralize zucchini and sweet potato. For raw noodles, set aside. For softer texture, sauté 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 bowl, whisk together tahini, lemon juice, olive oil, minced garlic, maple syrup or honey, and water. Season with salt and pepper. Adjust consistency with additional water as needed for desired thickness.
03 - Divide spiralized zucchini, sweet potato, cherry tomatoes, baby spinach, and carrot between two serving bowls.
04 - Top each bowl with sliced grilled chicken breast or tofu.
05 - Drizzle tahini sauce evenly over both bowls.
06 - Top with fresh chopped herbs and toasted sesame seeds.
07 - Serve immediately, tossing gently to coat noodles with sauce.

# Chef’s Tips:

01 -
  • It comes together in under 30 minutes, which means weeknight dinners that don't feel rushed or boring.
  • The tahini sauce is creamy and rich without any heaviness, making you feel genuinely satisfied rather than overstuffed.
  • You can prep components ahead and assemble when hunger strikes, turning it into a meal that adapts to your schedule.
02 -
  • Spiralized zucchini releases water as it sits, so don't spiralize too far ahead unless you're planning to warm it; otherwise your bowl becomes soggy within minutes.
  • Make the tahini sauce before assembling bowls so you can taste and adjust; a sauce that tastes good on its own tastes perfect when coating the vegetables.
03 -
  • If your spiralizer has different blade options, use the thinnest one for zucchini and a slightly thicker blade for sweet potato so both cook and soften at the same rate.
  • Warm the tahini sauce gently if the kitchen is cold; a cold sauce against warm vegetables creates an unpleasant temperature contrast that changes how it tastes.
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