Save to Pinterest My spiralizer sat untouched in the cupboard for nearly a year before I finally pulled it out on a restless Wednesday evening. I had bought it on impulse, convinced I'd transform into someone who ate zucchini noodles for breakfast, but it gathered dust instead. Then a friend mentioned how she spiralized sweet potatoes for her toddler, and something clicked. That night, I spiralized everything I could find—zucchini, carrots, even a stubborn beet that stained my cutting board pink—and tossed it all into a bowl with leftover grilled chicken and a tahini sauce I whisked together without measuring. It was messy, unplanned, and honestly one of the best dinners I'd made in weeks.
I made this for my sister when she visited last spring, and she was skeptical at first—she is not a vegetable noodle person, she warned me. But after the first bite, she went quiet, then asked for seconds. We sat on the back porch with our bowls, the late afternoon sun warming our shoulders, and she admitted she had been stuck in a dinner rut. By the time she left, she had ordered her own spiralizer online. Now she texts me photos of her bowls every few weeks, each one a little different, a little more hers.
Ingredients
- Zucchini: Choose firm, medium-sized zucchini because they spiralize cleanly and do not turn mushy when lightly sautéed or left raw.
- Sweet Potato: This adds natural sweetness and a hearty texture that contrasts beautifully with the lighter zucchini, and spiralizing it thin helps it cook quickly.
- Cherry Tomatoes: Halving them releases their juice, which mingles with the sauce and adds bursts of brightness in every bite.
- Baby Spinach: Toss it in raw or let it wilt slightly from the warmth of the other ingredients for a tender, mild green element.
- Carrot: Optional but worth it for color and a bit of crunch, especially if you leave it raw.
- Grilled Chicken or Tofu: Use whatever protein you have on hand or prefer, both soak up the tahini sauce and make the bowl filling.
- Tahini: The base of the sauce, it brings nutty richness and a creamy texture that coats the noodles without feeling heavy.
- Lemon Juice: Brightens the tahini and balances its earthiness, adding just enough tang to wake up your palate.
- Olive Oil: Helps the sauce come together smoothly and adds a fruity note that complements the vegetables.
- Garlic: One small clove minced fine is enough to give the sauce a gentle kick without overpowering the other flavors.
- Maple Syrup or Honey: A teaspoon is all you need to round out the acidity and add a whisper of sweetness.
- Fresh Herbs: Parsley or cilantro add a pop of color and a fresh, herbaceous finish that makes the bowl feel complete.
- Toasted Sesame Seeds: They add a nutty crunch and a visual cue that something special is happening in the bowl.
Instructions
- Spiralize Your Vegetables:
- Run the zucchini and sweet potato through your spiralizer, working slowly to avoid tangles. If you want softer noodles, heat a drizzle of olive oil in a nonstick skillet over medium heat and sauté each type separately for two to three minutes until just tender.
- Make the Tahini Sauce:
- In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, and maple syrup or honey until combined, then add water a tablespoon at a time until the sauce is pourable and smooth. Season with salt and pepper, tasting as you go.
- Build Your Bowls:
- Divide the spiralized zucchini, sweet potato, cherry tomatoes, baby spinach, and carrot between two serving bowls, arranging them in little piles or mixing them together. Top each bowl with sliced grilled chicken or tofu.
- Dress and Garnish:
- Drizzle the tahini sauce generously over each bowl, then sprinkle with fresh parsley or cilantro and toasted sesame seeds. Serve immediately, tossing gently so every noodle gets a bit of sauce.
Save to Pinterest One evening, I made this bowl for myself after a long day and ate it standing at the counter, too hungry to wait. The tahini dripped onto my wrist, the sesame seeds scattered across the cutting board, and I realized I was smiling. It was not about perfection or presentation—it was about the crunch of the carrot, the sweetness of the potato, the way the sauce tied everything together. That is when I understood this recipe was not just dinner, it was a small act of care I could give myself anytime.
Choosing Your Protein
I have made this bowl with rotisserie chicken from the grocery store, leftover grilled tofu, and even canned chickpeas when I had nothing else. The beauty is that the tahini sauce is so flavorful it elevates whatever protein you choose. If you are using tofu, press it well and marinate it in a bit of soy sauce, garlic, and olive oil before pan-frying until golden. For chicken, a simple seasoning of salt, pepper, and a squeeze of lemon is all you need.
Adjusting the Sauce
The first time I made the tahini sauce, I did not add enough water and ended up with a thick paste that sat on top of the noodles like a stubborn blob. Now I know to thin it until it is just pourable, almost like a creamy salad dressing. If you prefer a bolder flavor, add an extra clove of garlic or a pinch of cumin. If you want it sweeter, another drizzle of maple syrup works wonders.
Serving Suggestions
This bowl is stunning on its own, but I have served it alongside a crisp white wine like Sauvignon Blanc and it felt like a special occasion. Sometimes I add avocado slices for creaminess or crumbled feta for a salty tang. If you want more crunch, toss in some toasted almonds or pumpkin seeds.
- Serve it cold the next day as a packed lunch, the flavors meld together beautifully overnight.
- Double the tahini sauce and keep extra in the fridge for drizzling on roasted vegetables or grain bowls throughout the week.
- Try spiralized beets or cucumber for a fun twist on color and texture.
Save to Pinterest This bowl has become my go-to when I want something fresh, colorful, and satisfying without spending an hour in the kitchen. It reminds me that cooking does not have to be complicated to be delicious.
Recipe FAQs
- → Can I make the spiralized vegetables ahead of time?
Yes, you can spiralize the vegetables 1-2 days in advance and store them in airtight containers in the refrigerator. Keep the tahini sauce separate and add it just before serving to maintain the best texture.
- → What other vegetables work well for spiralizing?
Beets, cucumbers, carrots, butternut squash, and bell peppers all spiralize beautifully. Mix and match based on seasonal availability and personal preference for endless variety.
- → How can I make this bowl vegan?
Simply use firm tofu instead of chicken and substitute maple syrup for honey in the tahini sauce. The result remains protein-rich and completely plant-based while keeping all the vibrant flavors.
- → Is a spiralizer necessary for this dish?
While a spiralizer creates perfect noodles, you can use a julienne peeler or mandoline as alternatives. For vegetables like sweet potatoes, simply cutting them into thin matchsticks works well too.
- → Can the tahini sauce be made nut-free?
Sunflower seed butter makes an excellent nut-free substitute for tahini. The flavor profile remains similar with a slightly sweeter note, and it still provides that rich, creamy texture.
- → How long does this bowl keep in the refrigerator?
Stored separately, the prepared vegetables and sauce stay fresh for 3-4 days. For meal prep, keep components in individual containers and assemble when ready to eat for the best texture and flavor.