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It’s easy to forget to look after yourself at this time of year. I mean, I love me a list but lately it seems never ending. There’s just so much going on; holiday prep, end of year concerts, cleaning out the spare room for guests, all those last minute jobs at work… you get the picture. That’s why, for today’s post I wanted to share my Zucchini Noodle Bowl with Tahini Dressing. It’s a great way to nourish your body whilst keeping things simple and fun.
As much as I love beautiful, well thought-out photos of food today’s delicious chaotic mess was brought to you by – what I’ve got in my fridge. 😉
Thrown together using roasted sweet potato from last night’s dinner, the last handful of rocket, and some raw zucchini my intention here is to inspire you to create your very own “take care of myself” bowl of scrumptious.
For me, the secret to creating said bowl of scrumptious is texture. Combine lightly toasted seeds, raw and cooked veggies, some kind of green leaf and a kick-a$$ dressing. This will give you a simple, light lunch that’s both nurturing and tastes rad.
This also explains why I gave my zucchini the spiralizer treatment. Turning zucchini into noodles gives the dish a whole other vibe.
Of course, if inventing your own “take care of myself” bowl of scrumptious feels like too much at the moment you can just make mine. ‘Cause even though my Zucchini Noodle Bowl with Tahini Dressing started out as an accident it’s going on regular rotation for me now – it’s just that good.
Zucchini Noodle Bowl with Tahini Dressing
Serves 1
1 cup baby rocket
1 small zucchini (turned into noodles using a spiralizer)
1/4 red capsicum (diced)
small amount of red onion (thinly sliced)
1/2 cup roasted sweet potatoes
1 tbs pepitas (toasted)
1/2 tbs dried cranberries
1tbs tahini dressing (find recipe here)
Method:
- To roast your sweet potato, start by preheating your oven to 200C fan-forced. Line an oven tray with baking paper and set aside.
- Wash and scrub your sweet potato then cut into cubes. Spread the sweet potato cubes out evenly on the oven tray, drizzle with olive oil and sprinkle with salt and pepper.
- Cook for around 25 – 30 minutes or until golden. Set aside to cool slightly.
- To assemble your bowl, start with the baby rocket on the bottom. Next comes the red onion and capsicum. The zucchini noodles come next followed by your roasted sweet potato, toasted pepitas, and dried cranberries.
- Finish it all off with a drizzle of my creamy tahini dressing.
