Pin this The first time I made these carrot noodles, my roommate walked into the kitchen and asked why I was eating confetti for lunch. I laughed and handed her a fork. Five minutes later she was at the counter with her own bowl, and we stood there crunching away in our workout clothes, feeling suspiciously healthy about something that tasted this good.
Last summer I started making these before my Sunday yoga classes because something about eating raw vegetables makes me feel lighter and more energized. My teacher actually asked me what I had been eating differently because my skin was glowing. I told her about my carrot noodle obsession and now half the class brings their own variations on Mondays.
Ingredients
- 3 large carrots, spiralized: Look for carrots with straight, thick bodies because they create the longest most satisfying noodle curls
- 1 cup cucumber, thinly sliced: English cucumbers work beautifully here since they have fewer seeds and a consistently crisp texture
- 1 cup red bell pepper, julienned: The sweetness balances the earthy carrots and adds this gorgeous jewel tone that makes the whole bowl feel celebratory
- 1 ripe avocado, sliced: Wait until it yields to gentle pressure because creaminess against the crunch is what makes each bite perfect
- 2 cups baby spinach: Use this as your base layer so the dressing can wilt it slightly into something tender and luxurious
- 2 tbsp fresh cilantro, chopped: I grow this in windowsill pots because having it fresh makes such a difference in that bright, citrusy finish
- 2 tbsp tahini: Stir the jar really well before measuring because the natural separation can make your dressing thinner than expected
- 1 tbsp lime juice, freshly squeezed: Roll the lime on your counter first to break down the fibers and you will get so much more juice
- 1 tbsp water: Start with less and add more as needed because different tahini brands have wildly different consistencies
- 1 tsp maple syrup: Just enough to take the sharp edge off the tahini without making the dressing taste like dessert
- 1 tsp soy sauce or tamari: This adds that umami depth that keeps you from missing traditional noodle dishes
- 1 small garlic clove, minced: Fresh garlic makes this dressing feel bold and vibrant but do not go overboard or it will overpower everything else
- Salt and pepper, to taste: The tahini needs quite a bit of salt to really sing so do not be shy with it
- 1 tbsp toasted sesame seeds: I toast mine in a dry skillet for just 2 minutes until fragrant because raw sesame seeds have almost no flavor
- 1 tbsp pumpkin seeds: These add such a satisfying crunch and a little extra protein that keeps you full longer
Instructions
- Create your carrot noodles:
- Set up your spiralizer and feed each carrot through using the noodle blade. Watch these beautiful orange ribbons cascade into your bowl like edible pasta.
- Build your foundation:
- Divide the spinach between two serving bowls and arrange those gorgeous carrot noodles on top like a little edible nest.
- Add the rainbow:
- Scatter the cucumber, bell pepper, and avocado across the bowls in sections rather than mixing everything together. There is something so satisfying about seeing all those colors before you dig in.
- Whisk up the magic:
- Combine the tahini, lime juice, water, maple syrup, soy sauce, garlic, salt, and pepper in a small bowl. Whisk until it transforms into this silky, creamy dressing that coats the back of your spoon.
- Bring it all together:
- Drizzle that dressing over both bowls and let it cascade down through the vegetables. The tahini will cling to everything in the most tempting way.
- Finish with crunch:
- Sprinkle the sesame seeds and pumpkin seeds over the top right before serving. This is what gives each bite that final satisfying texture.
Pin this My sister came to visit last month and saw me making these for lunch. She looked skeptical until I convinced her to try just one bite. Now she texts me photos of her own carrot noodle creations with all these creative additions she has invented. It became our thing.
Make It Yours
Sometimes I add shredded purple cabbage when I want extra crunch and this incredible deep purple color that makes the bowl look like restaurant quality. Edamame also works beautifully if you want more protein to make it a heartier meal.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the creamy tahini dressing perfectly. On weekdays I stick to sparkling water with lime but weekend lunches deserve something special.
Meal Prep Magic
I keep spiralized carrots in the fridge for three days max and they still taste fresh. The dressing actually improves after a day in the refrigerator because all the flavors meld together into something even more delicious.
- Store the dressing in a separate small container and shake vigorously before pouring
- Wait to add avocado until right before serving or it will brown unappealingly
- Keep your toasted seeds in an airtight container so they stay perfectly crisp
Pin this There is something genuinely joyful about eating a bowl that looks this beautiful and makes you feel this good from the inside out. It is the kind of meal that reminds you why you fell in love with cooking in the first place.
Recipe FAQs
- → Do I need to cook the carrot noodles?
No cooking required! The spiralized carrots are enjoyed raw, maintaining their crisp texture and natural sweetness. Simply peel, spiralize, and arrange in your bowl.
- → Can I make this ahead for meal prep?
Yes! Prepare the vegetables and spiralized carrots in advance, storing separately. Keep the dressing in a small container and toss everything together just before serving to maintain optimal freshness and texture.
- → What can I substitute for tahini?
Almond butter or cashew butter work beautifully as alternatives. Both provide creaminess though the flavor profile will shift slightly. Adjust sweetness with additional maple syrup if needed.
- → How do I adjust the dressing consistency?
Start with the listed ingredients and whisk thoroughly. If too thick, add water one teaspoon at a time until reaching desired drizzling consistency. The dressing should be smooth and easily pourable.
- → What adds protein to this bowl?
Top with grilled tofu, roasted chickpeas, or edamame for plant-based protein. Hemp seeds or nutritional sprinkled on top also boost protein content while adding extra nutrients.