# 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 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 zucchini and sweet potato. For raw texture, set aside immediately. For softer noodles, heat olive oil in nonstick skillet over medium heat and sauté spiralized vegetables separately for 2 to 3 minutes until just tender. Transfer to serving vessels.
02 - Combine tahini, lemon juice, olive oil, minced garlic, and maple syrup or honey in small bowl. Whisk until smooth. Gradually add water, 1 tablespoon at a time, whisking continuously until desired consistency achieved. Season with salt and pepper to taste.
03 - Divide spiralized zucchini, sweet potato, cherry tomatoes, fresh spinach, and optional carrot evenly between two serving bowls, arranging vegetables in sections for visual appeal.
04 - Top each bowl with 3.5 ounces sliced grilled chicken breast or prepared tofu, distributing protein evenly across vegetable base.
05 - Pour tahini sauce evenly over each prepared bowl, distributing across all vegetables and protein components.
06 - Top each bowl with fresh herb garnish and toasted sesame seeds. Serve immediately with gentle tossing to ensure even sauce coating throughout noodles.
