Pin It I bought a spiralizer on impulse during a kitchen sale, thinking it would collect dust like half my gadgets. Then one afternoon, I had a pile of carrots about to go soft and zero appetite for anything heavy. I spiralized them just to see what would happen, tossed them with whatever looked bright in the fridge, and made a dressing from the tahini jar I'd been ignoring. That bowl turned into my go-to whenever I want something that feels like self-care on a plate.
I brought this to a potluck once, worried it looked too plain next to all the casseroles and baked pastas. Within ten minutes, three people asked for the recipe, and someone's teenager who claimed to hate vegetables went back for seconds. One friend texted me the next day saying she'd already made it twice. That's when I realized this bowl had a quiet magic that didn't need to announce itself.
Ingredients
- Large carrots, peeled and spiralized: The star of the show, they turn into sweet, crunchy noodles that hold dressing beautifully without getting soggy.
- Cucumber, thinly sliced: Adds a refreshing snap and helps balance the richness of the avocado and dressing.
- Red bell pepper, julienned: Brings sweetness and a pop of color that makes the bowl look like something from a cafe.
- Ripe avocado, sliced: The creamy element that ties everything together, choose one that yields slightly to gentle pressure.
- Baby spinach: Soft, mild greens that don't overpower but add volume and nutrients without effort.
- Fresh cilantro, chopped: A handful of this brightens the whole bowl, but you can swap parsley if cilantro tastes like soap to you.
- Tahini: The nutty, creamy base of the dressing, make sure to stir it well in the jar because it separates.
- Lime juice, freshly squeezed: The acidity that wakes everything up, bottled juice won't give you the same zing.
- Maple syrup: Just a touch to balance the tartness and bring out the tahini's natural sweetness.
- Soy sauce or tamari: Adds depth and a subtle umami note, use tamari if you need it gluten-free.
- Garlic clove, minced: One small clove is enough to give the dressing backbone without overwhelming the fresh vegetables.
- Toasted sesame seeds and pumpkin seeds: The finishing touch that adds crunch and makes every bite a little more interesting.
Instructions
- Spiralize the carrots:
- Run your peeled carrots through the spiralizer, letting the curly noodles fall into a bowl. If you don't have a spiralizer, a julienne peeler or even a regular peeler making long ribbons works just fine.
- Build your bowls:
- Divide the carrot noodles between two bowls, creating a nest-like base that will hold all the toppings. Arrange the cucumber, bell pepper, avocado, and spinach on top in sections so each bowl looks like a little edible rainbow.
- Finish with cilantro:
- Scatter the chopped cilantro over everything, letting it fall where it wants. This is one of those moments where messy actually looks better than perfect.
- Whisk the dressing:
- In a small bowl, combine tahini, lime juice, water, maple syrup, soy sauce, garlic, salt, and pepper, whisking until it's smooth and pourable. If it's too thick, add water a teaspoon at a time until it drizzles easily.
- Dress and garnish:
- Drizzle the dressing generously over both bowls, then sprinkle with sesame seeds and pumpkin seeds. Serve right away while everything is crisp and the avocado is still bright green.
Pin It There was an evening last spring when I made this after a long day and ate it outside as the sun went down. The crunch of the vegetables, the creamy dressing, the way the lime tasted sharper in the cool air, it all felt like hitting a reset button. That bowl reminded me that taking care of yourself doesn't have to be complicated or time-consuming, sometimes it's just about putting something vibrant and alive in front of you.
Making It Your Own
This bowl is a template more than a rigid recipe, so feel free to swap in whatever vegetables are calling to you. I've used shredded purple cabbage, blanched snap peas, and even thinly sliced radishes depending on what's in season. If you want more protein, grilled tofu, roasted chickpeas, or even a soft-boiled egg will turn this into a more substantial meal without losing that fresh, light feeling.
Dressing Variations
The tahini-lime dressing is my favorite, but I've also made this with a ginger-miso version and a creamy almond butter dressing when I ran out of tahini. The key is keeping that balance of fat, acid, and a little sweetness so the raw vegetables don't taste one-dimensional. Once you nail that ratio, you can experiment endlessly and every version will work.
Storage and Prep Ahead
You can spiralize the carrots and prep all the vegetables a day ahead, storing them separately in airtight containers lined with paper towels to absorb moisture. The dressing keeps in the fridge for up to four days, just give it a good stir before using because it will separate. Assemble the bowls right before eating so everything stays crisp and the avocado doesn't brown.
- Keep the dressing in a small jar so you can shake it instead of whisking it again.
- If you're packing this for lunch, store the dressing separately and pour it on right before eating.
- Leftover carrot noodles make a great addition to spring rolls or grain bowls later in the week.
Pin It This bowl has become my answer to those days when I want to feel nourished without any fuss. I hope it does the same for you.
Recipe Questions & Answers
- → Can I prepare this bowl in advance?
You can spiralize the carrots and chop vegetables up to 2 hours ahead, storing them separately in airtight containers. Prepare the dressing ahead and refrigerate. Assemble the bowl just before serving to keep vegetables crisp and prevent the dressing from making noodles soggy.
- → What's the best way to spiralize carrots?
Peel carrots first and trim to fit your spiralizer blade. Use gentle, even pressure while spiralizing to create uniform noodles. For easier handling, spiralize lengthwise rather than widthwise. If you don't have a spiralizer, use a vegetable peeler or julienne peeler for similar results.
- → How can I add more protein to this bowl?
Grilled or baked tofu, roasted chickpeas, or edamame are excellent protein additions. You can also top with hemp seeds, pumpkin seeds, or add a dollop of tahini-based yogurt. For non-vegan options, consider grilled chicken or a poached egg.
- → Is this bowl suitable for meal prep?
Store components separately for best results. Keep spiralized carrots, chopped vegetables, and dressing in separate containers for up to 2 days. Assemble just before eating to maintain texture and freshness. Dressing can be made 3-4 days ahead.
- → What wines pair well with this dish?
Crisp white wines like Sauvignon Blanc complement the bright citrus notes and fresh vegetables beautifully. Alternatively, try a light Pinot Grigio or Albariño. For non-alcoholic options, sparkling water with fresh herbs or herbal iced tea work wonderfully.
- → Can I substitute the tahini dressing?
Absolutely. Almond butter, sunflower seed butter, or peanut butter are excellent replacements. For a lighter option, use Greek yogurt mixed with lime juice and garlic. Coconut aminos or tamari can replace soy sauce for different flavor profiles or allergy concerns.