Pin it The first time I made these carrot noodles, my roommate walked into the kitchen and asked why I was eating confetti. She had a point, there were orange ribbons everywhere, but once she tried a bite she stopped laughing. The way the tahini dressing clings to each spiralized strand makes every forkful feel like youre eating something decadent, not just a pile of vegetables.
Last summer I served this at a rooftop dinner when it was too hot to even think about turning on the stove. Everyone hovered around the bowl, asking what made the dressing so addictive, and I watched my friend who claims to hate carrots go back for thirds. Theres something about eating something this vibrant that makes you feel nourished from the inside out.
Ingredients
- 3 large carrots, spiralized: Look for the fattest carrots you can find, they spiralize better and hold up to the dressing without getting soggy
- 1 cup cucumber, thinly sliced: English cucumbers work beautifully here since their skin is tender and they have fewer seeds
- 1 cup red bell pepper, julienned: The sweetness balances the earthiness of the carrots and adds this incredible jewel tone pop
- 1 ripe avocado, sliced: Let it get perfectly soft so it melts into the other ingredients slightly as you eat
- 2 cups baby spinach: Use this as your base layer, it wilts just enough from the dressing to feel cooked without any heat
- 2 tbsp fresh cilantro, chopped: If youre one of those people who thinks cilantro tastes like soap, basil works surprisingly well too
- 2 tbsp tahini: The good stuff matters here, stir the jar thoroughly before measuring
- 1 tbsp lime juice: Fresh is absolutely non negotiable, bottled stuff makes the dressing taste flat
- 1 tbsp water: Start with this and add more if your tahini is particularly thick
- 1 tsp maple syrup: Just enough to round out the sharpness without making it sweet
- 1 tsp soy sauce or tamari: This adds the umami depth that keeps the dressing from being one note
- 1 small garlic clove, minced: Grate it on a microplane so it dissolves completely into the dressing
- Salt and pepper: Taste as you go, some soy sauces are saltier than others
- 1 tbsp toasted sesame seeds: Toast them in a dry pan for literally thirty seconds, the difference in flavor is massive
- 1 tbsp pumpkin seeds: These add this incredible nutty crunch that makes every bite interesting
Instructions
- Spiralize your carrots:
- Push each carrot through the spiralizer with steady pressure, letting the ribbons fall into a large bowl, and dont worry if some break into shorter pieces.
- Build your bowl foundation:
- Divide the carrot noodles between two bowls, then arrange cucumber and peppers in little sections so each bowl looks like a rainbow exploded.
- Layer the soft elements:
- Tuck avocado slices and spinach into the nooks between the crunchier vegetables so every forkful gets a mix of textures.
- Whisk the magic sauce:
- Combine tahini, lime juice, water, maple syrup, soy sauce, and garlic in a small bowl, whisking until it turns into this glossy, pourable caramel colored dressing.
- Bring it all together:
- Drizzle that gorgeous dressing over both bowls, letting it cascade down through the vegetable layers, then shower everything with seeds.
Pin it 
Pin it My sister texted me at 11 PM one night saying she just made this for dinner and couldnt believe something so simple tasted so good. Thats the thing about this bowl, it looks like something youd order at a trendy cafe but comes together faster than you can decide what to watch on Netflix.
Making It Yours
Sometimes I throw in roasted chickpeas when I want something that feels more like a meal, or add pickled red cabbage when I need extra brightness. The recipe is more of a template than a rulebook.
Texture Secrets
Thinly slice the cucumber on a bias instead of just rounds, it creates more surface area for the dressing to cling to. And if you want extra protein without changing the vibe, hemp seeds blend right in while adding this subtle nuttiness.
Timing Everything
The real secret is spiralizing the carrots first so they can air dry while you prep everything else, which keeps them from getting waterlogged. I also toast all my seeds at once and keep them in a jar, so this bowl comes together even faster.
- Whisk the dressing directly in the serving bowl you plan to use for less cleanup
- Massage a tiny bit of salt into the carrot noodles to soften them slightly if you prefer
- Room temperature vegetables make this taste so much better than cold ones straight from the fridge
Pin it 
Pin it Hope this bowl brings as much brightness to your table as its brought to mine. Happy cooking.
Recipe FAQs
- → Do I need to cook the carrot noodles?
No, the spiralized carrots are served raw for maximum crunch and freshness. They maintain a satisfying texture similar to al dente pasta while preserving all their nutrients and vibrant color.
- → Can I make the tahini dressing ahead?
Absolutely. The dressing can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator. You may need to add a splash of water before serving if it thickens.
- → What can I use instead of a spiralizer?
A vegetable peeler works well to create wide ribbons, or you can use a julienne peeler for thinner strands. Both methods create beautiful textures that work perfectly with the dressing.
- → How do I prevent the avocado from browning?
Add the avocado right before serving, or toss the slices with a little lime juice from the dressing to slow oxidation. The citrus helps maintain their vibrant green color.
- → Can I add protein to make it more filling?
Grilled tofu, roasted chickpeas, or edamame make excellent protein additions that complement the fresh flavors without overpowering the delicate balance of vegetables and dressing.
- → Is this suitable for meal prep?
Yes, but store the dressing separately and add it just before eating. The prepared vegetables will stay fresh for 3-4 days in the refrigerator when kept in a sealed container.