Save I stumbled onto carrot noodles during a random weeknight experiment when I had zero pasta in the pantry but a bag of carrots staring back at me. The first bite made me laugh at how satisfying those crunchy ribbons could be. Now this bowl has become my go-to when I want something that feels indulgent but leaves me light and energized. My friend Sarah actually thought I was eating pasta when she Instagrammed it.
Last spring my sister was visiting during her whole foods reset phase and I threw this together using whatever was in the crisper drawer. She took one photo of the bowl against my kitchen window and the lighting caught every color so perfectly that she now makes it for her roommates every Sunday meal prep. Watching people dig into something this vibrant never gets old.
Ingredients
- 3 large carrots spiralized: Pick the fattest carrots you can find since they spiralize into sturdier noodles that hold up better under the dressing
- 1 cup cucumber thinly sliced: English or Persian cucumbers work best here since their skin is thinner and they are less watery
- 1 cup red bell pepper julienned: The red pepper adds this gorgeous pop of color and a sweet crunch that balances the earthy carrots
- 1 ripe avocado sliced: Let it get almost too ripe so it becomes this luxurious creamy element in every bite
- 2 cups baby spinach: Use this as your bed so the dressing can wilt it slightly and make it tender without cooking
- 2 tbsp fresh cilantro chopped: Cilantro haters can swap in fresh basil but the bright herbal note really cuts through the tahini
- 2 tbsp tahini: Stir your tahini jar well before measuring since the natural separation can make the bottom thick and pasty
- 1 tbsp lime juice freshly squeezed: Bottled lime juice never has that same bright punch so please take the two minutes to squeeze a fresh lime
- 1 tbsp water: Start with this and add more if needed to get that drizzle able consistency
- 1 tsp maple syrup: Just enough to take the edge off the lime and tie everything together without making it taste like dessert
- 1 tsp soy sauce or tamari: This adds a subtle umami depth that most plant based bowls are missing
- 1 small garlic clove minced: Use a microplane if you have one so the garlic practically dissolves into the dressing
- Salt and pepper: The tahini needs salt to really sing so do not be shy with it
- 1 tbsp toasted sesame seeds: Toast them in a dry pan for two minutes first and the difference is night and day
- 1 tbsp pumpkin seeds: These add such a satisfying crunch and a little protein boost too
Instructions
- Spiralize your carrots:
- Set up your spiralizer and push those carrots through using the noodle blade. The sound it makes is so satisfying and you end up with these gorgeous orange ribbons that pile up like a little veggie mountain.
- Build your bowl foundation:
- Divide the carrot noodles between two bowls then layer in spinach first so the warm carrots can slightly soften it. The colors start stacking up beautifully at this point.
- Add the rainbow toppings:
- Arrange cucumber ribbons red pepper strips and avocado slices on top like you are plating something fancy. Sprinkle the fresh cilantro over everything for that final bright pop.
- Whisk up the magic sauce:
- Combine tahini lime juice water maple syrup soy sauce garlic and a generous pinch of salt and pepper in a small bowl. Whisk until it turns into this glossy creamy dressing that coats the back of a spoon perfectly.
- Drizzle like you mean it:
- Pour that dressing over both bowls letting it cascade down through all the layers. The tahini will cling to the carrot noodles and tuck into all the little veggie crevices.
- Finish with crunch:
- Sprinkle the toasted sesame seeds and pumpkin seeds over the top as the final touch. They add this nutty toasted flavor that makes every bite interesting.
- Serve it fresh:
- Dig in right away while the carrots still have their signature crunch and the avocado is perfectly creamy. The longer it sits the more the dressing softens everything which is also pretty delicious.
Save 
Save This bowl became my lunch staple during a particularly stressful month at work when I was trying to eat more plants and less takeout. Something about the act of spiralizing vegetables and arranging them so beautifully felt like a form of self care. My coworker actually asked me to make her one after seeing it on my desk three days in a row.
Making It Your Own
I have found that thinly sliced radishes add this gorgeous pink color and a peppery bite that plays so well with the creamy tahini. Shredded purple cabbage is another favorite addition for that extra crunch and it turns the bowl into this incredible edible rainbow. Do not be afraid to use whatever vegetables look best at the market since the dressing works with practically anything crisp and fresh.
Protein Boosters
Edamame is my go to protein addition here since it is already in bite sized pieces and soaks up the tahini dressing like a dream. Crispy roasted chickpeas add this incredible crunch factor and make the bowl feel more substantial. Grilled tofu cubes marinated in a little extra lime and soy sauce take this from light lunch to staying power dinner.
Dressing Magic
This tahini lime dressing has become my universal sauce for everything from grain bowls to roasted vegetables to salad wraps. The ratio is so forgiving and you can swap the maple syrup for honey or agave depending what you have in the pantry. I have even thinned it out with more water to use as a dip for raw veggies during snack time.
- Double the dressing and keep it in a jar in the fridge for quick meals all week
- Add a teaspoon of sriracha if you want a little heat to cut through the creamy tahini
- The dressing actually tastes better after a day so the flavors can really meld together
Save 
Save Hope this bowl brings as much color and joy to your table as it has to mine. Every crunchy creamy bite reminds me that healthy food can also be the kind of food you actually crave.
Questions & Answers
- → Do I need to cook the carrot noodles?
No cooking is required for the carrot noodles. They're served raw, which maintains their crisp texture and fresh flavor. The spiralizing process makes them tender enough to eat without any heat treatment.
- → Can I prepare the tahini-lime dressing ahead of time?
Yes, the dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Give it a good whisk before serving, as it may thicken slightly when chilled.
- → What vegetables work well as substitutions?
You can replace cucumber with thinly sliced radishes, swap red bell pepper for shredded purple cabbage, or add shredded beets for extra color. Zucchini noodles also work well mixed with the carrots.
- → How do I prevent the avocado from browning?
Slice the avocado just before serving, or toss the slices with a little lime juice from the dressing to slow oxidation. If preparing ahead, wait to add avocado until you're ready to eat.
- → Can I add protein to make it more filling?
Absolutely. Grilled tofu, roasted chickpeas, edamame, or even cooked quinoa make excellent additions. The notes suggest chickpeas or tofu work particularly well with these flavors.
- → What if I don't have a spiralizer?
You can use a julienne peeler to create thin carrot strips, or simply slice the carrots into very thin rounds using a sharp knife. The texture will be slightly different but still delicious.