Spiralized Vegetable Bowl (Printable)

Vibrant bowl with spiralized zucchini, sweet potato noodles, protein, and tangy tahini sauce for a nourishing meal.

# 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 tbsp tahini
08 - 1 tbsp fresh lemon juice
09 - 1 tbsp olive oil
10 - 1 garlic clove, minced
11 - 1 tsp maple syrup or honey
12 - 2 to 3 tbsp water for consistency
13 - Salt and black pepper to taste

→ Garnish

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

# Directions:

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 tender.
02 - Whisk together tahini, lemon juice, olive oil, minced garlic, and maple syrup or honey in a small bowl. Season with salt and pepper. Gradually add water 1 tablespoon at a time until desired consistency is reached.
03 - Divide spiralized zucchini, sweet potato, cherry tomatoes, baby spinach, and carrot evenly between two serving bowls.
04 - Top each bowl with sliced grilled chicken breast or prepared tofu pieces.
05 - Drizzle tahini sauce evenly over each bowl, coating the noodles and vegetables thoroughly.
06 - Sprinkle fresh herbs and toasted sesame seeds over the top of each bowl.
07 - Serve immediately while vegetables maintain their texture. Toss gently before eating to coat noodles evenly with sauce.

# Expert Hints:

01 -
  • It's ready faster than you'd expect, so weeknight dinners suddenly feel doable even when you're running behind.
  • The tahini sauce is absolutely addictive—people ask for it separately because it works on everything from salads to roasted vegetables.
  • You can customize it wildly depending on what's in your fridge, which means it never gets boring.
  • It's naturally gluten-free and works beautifully for vegetarians without any awkward substitutions or missing that protein satisfaction.
02 -
  • Don't spiralize your vegetables more than a few hours ahead because the zucchini will release water and make everything soggy—prep them fresh just before assembly.
  • If your tahini sauce breaks or looks too thick, you can fix it by whisking in a little more water very gradually, one teaspoon at a time, rather than pouring it in all at once.
  • Toasting the sesame seeds yourself transforms them from good to essential—they become nutty and fragrant and worth the thirty seconds of effort.
03 -
  • Buy a quality spiralizer that feels sturdy in your hands—the cheap plastic ones get frustrating fast and won't handle sweet potato consistently.
  • Make the tahini sauce the night before and let it sit in the fridge, which actually makes the flavors meld and taste better than fresh.
  • If you're meal prepping, keep the components separate until you're ready to eat because the spiralized vegetables release water and will make everything soggy.
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