Spiralized Vegetable Bowl (Printable)

Vibrant bowl with spiralized zucchini, sweet potato noodles, protein, and creamy 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
13 - Salt and pepper to taste

→ Garnish

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

# Steps:

01 - Spiralize the zucchini and sweet potato. For raw texture, set aside. For softer noodles, sauté separately in a nonstick skillet over medium heat with a light drizzle of olive oil for 2 to 3 minutes until 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 by adding additional water if needed.
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 herbs and toasted sesame seeds.
07 - Serve immediately, tossing gently to coat noodles with sauce.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, and you can prep everything while your protein cooks.
  • The tahini sauce is nutty and creamy without any cream, making it feel indulgent but genuinely nourishing.
  • You can build it your way—swap proteins, add your favorite vegetables, or adjust the sauce to your taste without ruining anything.
02 -
  • If your tahini sauce breaks or gets too thick, it's because the ratio is off—just add water a teaspoon at a time until it's silky again, and this has saved me more times than I care to admit.
  • Raw spiralized vegetables release water as they sit, so don't dress the bowl too far in advance or you'll end up with a soggy situation; the sauce coating helps protect them a little, but timing matters.
03 -
  • Toast your sesame seeds in a dry skillet for two minutes before adding them—you'll hear them start to pop and smell their warm nuttiness, and that's when you know they're perfect.
  • Keep your spiralizer clean and dry between uses, and invest in one with multiple blade sizes because the variety actually gets used more than you'd think.
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