Carrot Noodle Skincare Bowl (Print version)

Spiralized carrots with fresh vegetables, avocado, and tahini-lime dressing for a vibrant, nourishing bowl.

# What You Need:

→ Vegetables

01 - 3 large carrots, peeled and spiralized
02 - 1 cup cucumber, thinly sliced
03 - 1 cup red bell pepper, julienned
04 - 1 ripe avocado, sliced
05 - 2 cups baby spinach
06 - 2 tablespoons fresh cilantro, chopped

→ Dressing

07 - 2 tablespoons tahini
08 - 1 tablespoon fresh lime juice
09 - 1 tablespoon water
10 - 1 teaspoon maple syrup
11 - 1 teaspoon soy sauce or tamari
12 - 1 small garlic clove, minced
13 - Salt and pepper to taste

→ Toppings

14 - 1 tablespoon toasted sesame seeds
15 - 1 tablespoon pumpkin seeds

# How to Make:

01 - Peel carrots and spiralize into thin noodles using a spiralizer.
02 - Divide carrot noodles evenly between two serving bowls.
03 - Top each bowl with cucumber slices, red bell pepper, avocado, baby spinach, and cilantro.
04 - Whisk together tahini, lime juice, water, maple syrup, soy sauce, garlic, salt, and pepper until smooth. Add more water to reach desired consistency.
05 - Drizzle dressing over bowls and sprinkle with sesame seeds and pumpkin seeds. Serve immediately.

# Expert tips:

01 -
  • It tastes like self-care without the fuss, ready in the time it takes to listen to four songs.
  • The tahini-lime dressing is so good you'll want to put it on everything for the next week.
  • Every bite feels indulgent but you're really just eating a pile of vegetables dressed up like a fancy lunch.
  • No cooking means no cleanup beyond a bowl and a whisk, which is honestly the real win here.
02 -
  • The carrot noodles will start releasing water after about 20 minutes, so dress and eat this immediately or it turns into a soggy mess.
  • If your tahini seizes up and gets thick and clumpy when you add the lime juice, keep whisking and add the water slowly, it'll come back together.
  • Taste the dressing before you pour it because tahini brands vary wildly in saltiness and bitterness, you might need more maple syrup or lime.
03 -
  • Press the back of your spoon into the garlic with some salt before mincing it, the salt helps break it down into a paste that blends better into the dressing.
  • Toast your seeds in a dry pan until they smell nutty and start popping, it takes two minutes and makes them taste ten times better than straight from the bag.
  • If you want this to feel like a restaurant dish, arrange everything in neat sections instead of tossing it together, the visual contrast makes it taste better somehow.
Go back