Spiralized Vegetable Bowl (Printable Version)

Vibrant spiralized zucchini and sweet potato with protein and tahini sauce.

# Needed Ingredients:

→ 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 extra virgin olive oil
10 - 1 garlic clove, minced
11 - 1 teaspoon maple syrup or honey
12 - 2 to 3 tablespoons water
13 - Salt and black 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 immediately. 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 just tender.
02 - In a small mixing bowl, whisk together tahini, lemon juice, olive oil, minced garlic, maple syrup or honey, and water until smooth. Season with salt and black pepper. Adjust consistency by adding additional water if needed for desired coating consistency.
03 - Divide spiralized zucchini, sweet potato, cherry tomatoes, baby spinach, and carrot evenly between two serving bowls, creating an organized base layer.
04 - Top each bowl with 3.5 oz of sliced grilled chicken breast or firm tofu positioned evenly across the vegetables.
05 - Drizzle the prepared tahini sauce evenly over each bowl, ensuring all vegetable strands are partially coated.
06 - Sprinkle each bowl with fresh chopped parsley or cilantro and toasted sesame seeds for aromatic complexity and textural contrast.
07 - Serve immediately while vegetables maintain their textural integrity. Toss gently at the table to evenly distribute sauce throughout the bowl before consuming.

# Expert Advice:

01 -
  • It comes together in 30 minutes, which means weeknight dinners stop feeling like a negotiation with yourself.
  • The tahini sauce is genuinely addictive and works on basically anything, so you'll find yourself making it again and again.
  • You can swap proteins and vegetables based on what's in your fridge, so it never feels boring or repetitive.
02 -
  • The tahini sauce thickens as it sits, so make it just before serving and don't be shy about adding water to get it to the right consistency—too thick and it clings to the spoon instead of coating the noodles.
  • Raw zucchini noodles release water, so if you're not sautéing them, pat them dry with a kitchen towel or they'll make the entire bowl watery and sad.
03 -
  • Marinate your tofu or chicken for even 15 minutes in a simple mixture of soy sauce, ginger, and garlic, and suddenly the entire bowl tastes like you spent hours on it.
  • Keep the raw zucchini noodles separate from the cherry tomatoes until the last moment, otherwise the tomato juice will soften them into mush—this is the kind of detail that matters when you're serving something this delicate.
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