Save to Pinterest I discovered this bowl on an ordinary Tuesday afternoon when my spiralizer finally arrived and I was determined to use it on something besides zucchini. The carrots transformed into these delicate, almost noodle-like strands, and suddenly I had something that felt restaurant-worthy but entirely made in my kitchen. The moment I tasted that tahini-lime dressing pooling over the raw vegetables, I realized I'd stumbled onto something I'd be making constantly.
I made this for my roommate during a particularly exhausting week, and watching her face light up when she took the first bite reminded me why I cook. She kept asking if it was really just carrots as the base, and that genuine surprise felt like the best compliment.
Ingredients
- Carrots, peeled and spiralized (3 large): Use firm, straight carrots for easier spiralizing, and don't skip the peeling because the thin noodles cook slightly from friction and peeled ones stay crisper.
- Cucumber, thinly sliced (1 cup): The crispness here is essential, so slice them just before serving and pat dry if they seem watery.
- Red bell pepper, julienned (1 cup): The sweetness balances the dressing beautifully, and the bright color is half the appeal of this bowl.
- Ripe avocado, sliced (1): Choose one that yields slightly to thumb pressure, and slice it right before assembly so it doesn't brown.
- Baby spinach (2 cups): The tender leaves wilt slightly under the warm dressing, creating a pleasant contrast to the raw vegetables.
- Fresh cilantro, chopped (2 tbsp): Don't skip this even if you're skeptical, the herbaceous sharpness ties everything together.
- Tahini (2 tbsp): Stir the jar well before measuring because the oil separates, and quality matters here since it's the star of the dressing.
- Lime juice, freshly squeezed (1 tbsp): Bottled juice turns this flat, so squeeze it fresh even if it feels like an extra step.
- Water (1 tbsp): This loosens the dressing to the right consistency, though you might need a splash more depending on your tahini's thickness.
- Maple syrup (1 tsp): It's a whisper of sweetness that rounds out the acidity without making this taste dessert-like.
- Soy sauce or tamari (1 tsp): Use tamari if you need gluten-free, and this umami element is quietly crucial.
- Garlic clove, minced (1 small): Raw garlic is sharp here, so mince it finely and don't skimp if you love garlic like I do.
- Salt and pepper, to taste: Taste as you go because the dressing needs a final seasoning adjustment once everything combines.
- Toasted sesame seeds (1 tbsp): Toast them yourself if you can because the difference in flavor is noticeable and worth two minutes of your time.
- Pumpkin seeds (1 tbsp): These add a subtle earthiness and keep the bowl interesting with their slight crunch.
Instructions
- Spiralize your carrots:
- Peel them first so the noodles stay pristine, then use steady pressure through the spiralizer and don't rush it. You want those delicate strands to stay intact, not shredded.
- Build your base:
- Divide the carrot noodles between two bowls and arrange them so they lay somewhat flat rather than bunched up. This matters for presentation and how the dressing coats everything.
- Layer your vegetables:
- Add cucumber, bell pepper, avocado, and spinach in whatever arrangement appeals to you, then scatter cilantro across the top. I like keeping the colors distinct rather than tossing everything together because it's more beautiful that way.
- Whisk the dressing:
- Combine tahini, lime juice, water, maple syrup, soy sauce, and garlic in a small bowl and whisk until smooth and creamy. If it's too thick, add water a teaspoon at a time until it reaches a pourable consistency.
- Season and taste:
- Add salt and pepper, then taste it before pouring over your bowls because this is where small adjustments make the whole dish sing.
- Dress and garnish:
- Drizzle the dressing generously over each bowl, then finish with toasted sesame seeds and pumpkin seeds scattered across the top. Serve immediately because the longer it sits, the softer everything becomes.
Save to Pinterest There was a moment while eating this with a friend when she said it tasted like what vegetables should taste like if you found them at the best farmer's market on the best day. That comment stuck with me because it captured exactly what this bowl is about.
Making It A Meal
This bowl walks a beautiful line between side and main dish. If you're serving it as lunch like I usually do, I sometimes add grilled tofu for protein, which picks up the flavor of the dressing beautifully. Chickpeas work wonderfully too if you want something with more substance, and they add a creamy texture that plays well against all the crunch.
About The Dressing
I spent an embarrassing amount of time perfecting this tahini-lime ratio, and I learned that the magic is in the balance between the nutty tahini, sharp lime, and just enough soy sauce to add depth. If tahini isn't your thing, almond butter creates a similar creaminess with a subtly different flavor that some people actually prefer. The dressing keeps for three days in the refrigerator, which means you can make a batch and use it on salads, grain bowls, or even drizzle it over roasted vegetables.
Flavor Variations That Work
This bowl is forgiving enough to become different things depending on what you have on hand. I've made it with shredded purple cabbage for extra crunch, added edamame for more protein, and once used ginger instead of garlic in the dressing when I was out of garlic and it was surprisingly good.
- Swap the tahini for coconut aminos if you're avoiding soy, and the bowl stays completely gluten-free.
- Add a handful of microgreens on top for peppery brightness if you want to get fancy.
- Roast the carrots quickly under the broiler if you ever want a warm version, though the raw version is the real star.
Save to Pinterest This became the recipe I reach for when I want something that feels indulgent but isn't, and that's a rare thing to find. Make it once and you'll understand why it lives in heavy rotation in my kitchen.
Common Recipe Questions
- → How do I spiralize carrots properly?
Peel the carrots first, then use a spiralizer to create even, thin noodles. If you don’t have one, a vegetable peeler can make long ribbons that work similarly.
- → Can I substitute the tahini in the dressing?
Yes, almond butter is a great alternative that maintains creaminess and offers a slightly different flavor profile.
- → What adds crunch to the bowl?
Toasted sesame seeds and pumpkin seeds sprinkled on top provide a satisfying crunch contrasting with the soft vegetables.
- → Is this bowl suitable for gluten-free diets?
Yes, using gluten-free tamari or soy sauce ensures gluten-free compliance, and the other ingredients are naturally gluten-free.
- → How can I add more protein to this dish?
Incorporate grilled tofu, chickpeas, or edamame for extra protein without compromising the light texture and fresh flavors.
- → How do I store leftovers to keep freshness?
Keep the carrot noodles and dressing separate in airtight containers in the fridge. Combine them just before serving to preserve texture and flavors.