Save The first time I spiralized carrots, I felt like I had discovered a secret kitchen hack that turned ordinary vegetables into something magical. I was meal prepping for a busy week and wanted something that would make eating vegetables feel exciting rather than obligatory. This bowl ended up being so colorful and satisfying that I forgot I was eating something healthy.
Last spring, my sister came over looking exhausted from work deadlines. I set these bowls down on the balcony table, and she actually laughed at how vibrant they looked. We ate in the sunshine while she told me about her week, and she kept pausing to say how incredible the dressing was.
Ingredients
- 3 large carrots, spiralized: The foundation becomes tender yet retains a satisfying crunch, choose firm carrots for the best noodles
- 1 cup cucumber, thinly sliced: Adds refreshing coolness and extra moisture that balances the rich tahini
- 1 cup red bell pepper, julienned: Brings sweetness and that gorgeous pop of color that makes the bowl sing
- 1 ripe avocado, sliced: Creaminess that ties everything together, do not skip this element
- 2 cups baby spinach: A mild green base that wilts slightly under the warm noodles in the best way
- 2 tbsp fresh cilantro, chopped: Bright herbal notes that cut through the rich dressing beautifully
- 2 tbsp tahini: The creamy, nutty backbone of the dressing, stir the jar well before measuring
- 1 tbsp freshly squeezed lime juice: Essential brightness that makes the whole bowl feel alive
- 1 tbsp water: Helps achieve the perfect drizzle consistency, add more if needed
- 1 tsp maple syrup: Just enough sweetness to balance the tahini and lime
- 1 tsp soy sauce or tamari: Provides depth and umami, use tamari to keep it gluten-free
- 1 small garlic clove, minced: A little goes a long way, mince it finely so no one gets a raw bite
- Salt and pepper, to taste: Finish with these to let all flavors pop
- 1 tbsp toasted sesame seeds: Toast them yourself for maximum fragrance and crunch
- 1 tbsp pumpkin seeds: Extra protein and a lovely earthy crunch throughout
Instructions
- Spiralize your carrots:
- Push the peeled carrots through your spiralizer with steady pressure, catching the long noodles in a large bowl. If any pieces break, that is perfectly fine, they still taste delicious.
- Build your bowl foundation:
- Divide the carrot noodles between two serving bowls, creating a nest that will hold all the other vegetables. Arrange cucumber slices, bell pepper strips, and spinach around the edges like you are plating something fancy.
- Add the creamy elements:
- Place avocado slices prominently on top of each bowl and scatter the fresh cilantro throughout. The colors should already be making you happy.
- Whisk the magic dressing:
- In a small bowl, combine tahini, lime juice, water, maple syrup, soy sauce, and minced garlic. Whisk until completely smooth, adding tiny splashes of water until it reaches a thick but pourable consistency.
- Season the dressing:
- Taste and add salt and pepper as needed, remembering that the dressing carries most of the flavor. It should be bright, creamy, and slightly tangy.
- Finish and serve:
- Drizzle the dressing generously over both bowls, letting it cascade through the vegetables. Sprinkle with toasted sesame seeds and pumpkin seeds for that final crunch. Serve immediately while everything is at its freshest.
Save My roommate initially looked skeptical when I presented a bowl with no actual noodles, but halfway through she was already googling spiralizers. There is something genuinely satisfying about twirling long carrot ribbons around your fork, especially when they are coated in that tangy tahini dressing.
Making It Your Own
The beauty of this bowl is how easily it adapts to what you have on hand or what your body needs. I have added roasted chickpeas when I wanted more protein, and shredded purple cabbage when I needed even more color.
Perfecting the Dressing
Sometimes tahini can be stubborn and seize up when you first add liquid. Keep whisking patiently and it will suddenly turn silky smooth. I make a double batch and keep it in the fridge for quick weekday lunches.
Serving Suggestions
This bowl works beautifully as a light dinner or impressive lunch for guests. I have served it alongside grilled fish for non-vegan friends, and it always holds its own as the star of the table.
- Pair with a crisp white wine like Sauvignon Blanc to cut through the tahini
- Add extra protein like grilled tofu if this is your main meal
- Prepare all components ahead but dress right before serving
Save Every time I make this, I am reminded that eating well does not have to be complicated or time-consuming. Sometimes the most nourishing meals are just beautiful vegetables treated with a little care and attention.
Recipe FAQs
- → Do I need to cook the carrot noodles?
No cooking required. The spiralized carrots are served raw, maintaining their crisp texture and natural sweetness. Simply peel, spiralize, and arrange them in your bowl for a refreshing crunch.
- → Can I make this bowl ahead of time?
Prepare the vegetables and dressing separately in advance. Store the cut vegetables in airtight containers and keep the dressing refrigerated. Assemble just before serving to maintain freshness and prevent sogginess.
- → What can I use instead of a spiralizer?
A vegetable peeler works well to create wide ribbons, or use a julienne peeler for thinner strands. A mandoline with a julienne blade also produces uniform noodle-like shapes from the carrots.
- → How do I store leftovers?
Store components separately for best results. Keep undressed vegetables in sealed containers for 2-3 days. The dressing lasts up to a week refrigerated. Avoid storing dressed bowls as the vegetables will become wilted.
- → Can I add protein to make it more filling?
Grilled tofu, roasted chickpeas, or edamame make excellent protein additions. You could also top with hemp seeds or nutritional yeast for plant-based protein that complements the tahini dressing.
- → What other vegetables work well in this bowl?
Shredded purple cabbage, julienned jicama, spiralized beets, or thinly sliced radishes add vibrant color and crunch. Fresh herbs like basil or mint also pair beautifully with the lime tahini dressing.