Spiralized Veggie Bowl with Creamy Tahini Dressing
Spiralized carrot and beet noodles roasted until slightly tender and sweet and raw zoodles make the base of this easy salad. Topped with quinoa, garbanzo beans and a tangy creamy tahini dressing. This easy spiralized veggie bowl recipe is easy to make ahead and works great for take to work lunches!
Scrub beets and carrots. Use your spiralizer to make noodles. Keep the noodles separate from each other.
Place the beet and carrot noodles side by side on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Cook for 10 minutes, moving them around halfway through the cooking time. Remove and allow to cool slightly.
While the carrots and beets are cooking, wash the zucchini and then use spiralizer to create zoodles. Set the zucchini noodles aside for later.
Make the dressing
Mix together the yogurt, tahini, lemon juice, garlic, cumin, paprika and a dash or two of cayenne pepper if desired.
Taste and add salt and pepper. Add ¼ cup water to dressing to thin it out. Add more if you prefer an even thinner consistency.
Assemble the salad
Place the cooked veggie noodles and zucchini noodles in a bowl or plate. Top with onion slices, bell pepper slices, quinoa and chickpeas. Serve up with dressing and sprinkle with sesame seeds.
Expert Tips to Make Spiralized Veggie Bowl:Keep the carrots and beets separate on the baking sheet. This way if one of the veggies needs to cook longer, you can easily remove the veggies that are ready. In this recipe, the spiralized carrots and beets are cooked in a short time so they maintain a little crunch. Feel free to cook longer if you prefer a more tender veggie noodle.Use a microplane or fine grater to grate the garlic. You want it to be a super fine texture so it mixes in with the other dressing ingredients.Use fresh lemons for the juice in the dressing for the best and brightest flavor. Bottled lemon juice contains added preservatives which I find interferes with the flavor.