Pin it I bought a spiralizer on a whim during a January health kick and it sat in the drawer for three months before I finally pulled it out one afternoon when I had nothing but carrots and a deadline. What started as desperation turned into this bowl that made me feel like I was eating sunshine. The colors alone were enough to snap me out of my mid-afternoon slump. I texted a photo to my sister and she replied with three heart-eye emojis and "recipe NOW." That's when I knew this was more than just pretty vegetables on a plate.
My friend came over one Saturday complaining about feeling sluggish and bloated, so I made this for us while she vented about her week. Halfway through her bowl she paused and said it was the first thing that had tasted good to her in days. We sat on the porch with our bowls, the lime smell mixing with the spring air, and she asked if eating healthy always felt this easy. I laughed because it doesn't, but sometimes it does, and those moments matter.
Ingredients
- Carrots: Use the thickest ones you can find because thin carrots turn into sad little threads instead of noodles, and peel them well or you'll get bitter bits.
- Cucumber: The crunch is everything here, so slice them thin but not so thin they disappear into the bowl.
- Red bell pepper: Julienne means matchsticks, and they add a sweet snap that balances the earthiness of the tahini.
- Avocado: It should yield slightly when you press it but not feel mushy, and I always buy two in case one is a dud.
- Baby spinach: This adds volume and makes you feel virtuous without tasting like you're eating a salad.
- Fresh cilantro: If you're in the cilantro-tastes-like-soap camp, swap in parsley or basil and don't look back.
- Tahini: The base of the magic dressing, make sure it's well-stirred because the oil separates and you need it smooth.
- Lime juice: Freshly squeezed is non-negotiable, the bottled stuff tastes flat and sad next to real lime.
- Maple syrup: Just a teaspoon rounds out the tanginess and makes the dressing cling to the vegetables like it belongs there.
- Soy sauce or tamari: This adds a salty umami depth that keeps the bowl from tasting one-note healthy.
- Garlic clove: One small clove minced fine, because raw garlic can take over if you're not careful.
- Toasted sesame seeds: Toast them yourself in a dry pan for two minutes, the nutty smell will make you glad you did.
- Pumpkin seeds: They add a chewy crunch that's different from the sesame seeds and makes every bite interesting.
Instructions
- Spiralize the carrots:
- Peel them first and then run them through the spiralizer, letting the noodles fall into a big bowl. If you don't have a spiralizer, use a julienne peeler and accept that it'll take a few extra minutes.
- Build your bowls:
- Divide the carrot noodles between two bowls and arrange the cucumber, bell pepper, avocado, and spinach on top in sections like a color wheel. Scatter the cilantro over everything so it looks abundant and fresh.
- Whisk the dressing:
- Combine tahini, lime juice, water, maple syrup, soy sauce, garlic, salt, and pepper in a small bowl and whisk hard until it's smooth and creamy. If it's too thick, add water a teaspoon at a time until it drizzles nicely.
- Dress and garnish:
- Drizzle the dressing over both bowls in a zigzag pattern because it looks nicer than a blob in the center. Sprinkle the sesame seeds and pumpkin seeds on top and serve right away while everything is still crisp.
Pin it One evening I made this after a long day and sat down to eat it in front of a bad reality show, and I remember thinking that taking care of yourself doesn't always have to be candles and meditation. Sometimes it's just a bowl of crunchy vegetables with a dressing you actually want to lick off the spoon, eaten in your pajamas with no one watching. That felt like permission I didn't know I needed.
Making It Your Own
This bowl is basically a template for whatever's in your fridge looking sad and underused. I've added shredded purple cabbage for more crunch, edamame for protein when I remember to buy it, and even leftover roasted sweet potato when I was feeling extra hungry. Grilled tofu cut into cubes turns this into a full meal that keeps you full past three in the afternoon. The dressing works on literally anything, so make extra and keep it in a jar for grain bowls, salads, or even as a dip for raw veggies when you're standing in front of the open fridge pretending you're not snacking.
When Things Go Sideways
If your spiralizer jams or you end up with carrot chunks instead of noodles, just slice the carrots into thin ribbons with a vegetable peeler and call it rustic. I once forgot to buy avocado and used a handful of cashews instead, which added a different kind of creaminess and nobody missed the avocado at all. The dressing can look broken and weird at first, especially if your tahini is too cold, but keep whisking and trust that it will come together. If you only have lemon instead of lime, use it, the flavor shifts slightly but it's still bright and good.
Serving and Storing
This is best eaten the moment you finish making it, when everything is crisp and the dressing is still sitting on top like a glossy ribbon. If you need to prep ahead, keep the vegetables and dressing separate in the fridge and assemble right before eating. Carrot noodles hold up better than zucchini noodles but they still get watery, so think of this as a make-and-eat situation rather than meal prep. Leftover dressing keeps for up to five days in a sealed jar and you'll find yourself putting it on everything.
- Add a handful of microgreens on top if you want to feel extra fancy without any extra effort.
- If you like heat, stir a pinch of red pepper flakes into the dressing or drizzle chili oil over the finished bowl.
- Pair this with sparkling water with a squeeze of lime, it makes the whole thing feel like a spa day you didn't have to leave home for.
Pin it This bowl won't change your life, but it might change your afternoon, and sometimes that's exactly enough. Make it when you need something that feels like a reset without any drama.
Recipe FAQs
- → Can I make this bowl ahead of time?
You can prep the vegetables and dressing separately up to 24 hours in advance. Store them in airtight containers in the refrigerator and assemble just before serving to maintain optimal freshness and crunch.
- → What can I use if I don't have a spiralizer?
Use a julienne peeler or vegetable peeler to create thin ribbons of carrot. Alternatively, you can thinly slice the carrots with a sharp knife or mandoline for a similar effect.
- → How do I make the dressing creamier?
Add water one teaspoon at a time while whisking until you reach your desired consistency. The tahini will thicken when refrigerated, so you may need to thin it slightly before serving if made ahead.
- → Can I add protein to this bowl?
Absolutely! Grilled tofu, roasted chickpeas, edamame, or tempeh work wonderfully. For a heartier meal, add hemp hearts or a handful of cashews for plant-based protein and healthy fats.
- → What other vegetables work well in this bowl?
Try adding shredded purple cabbage, thinly sliced radishes, snap peas, or cherry tomatoes. Spiralized zucchini or beets can also complement or replace some of the carrot noodles for variety.
- → Is this bowl suitable for meal prep?
Yes, with some modifications. Keep the components separate and store the dressing in a small container. Assemble and dress the bowl right before eating to prevent the vegetables from becoming soggy.