Carrot Noodle Skincare Bowl (Printable version)

Spiralized carrots with fresh vegetables, avocado, and creamy tahini-lime dressing for a light, healthy lunch.

# Ingredient List:

→ 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 Steps:

01 - Peel carrots and spiralize them 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 fresh cilantro.
04 - Whisk together tahini, lime juice, water, maple syrup, soy sauce, minced garlic, salt, and pepper until smooth and creamy. Adjust consistency with additional water if needed.
05 - Drizzle dressing over bowls and sprinkle with toasted sesame seeds and pumpkin seeds. Serve immediately.

# Expert Advice:

01 -
  • You get all the satisfaction of slurping noodles without the post lunch heavy feeling that sends you back to the coffee machine
  • The tahini lime dressing is the kind of sauce you will want to put on everything else in your refrigerator
02 -
  • I learned the hard way that spiralizing carrots the night before makes them limp and sad so always do this right before you plan to eat
  • The dressing thickens up in the refrigerator so add another teaspoon of water before serving leftovers
03 -
  • If you do not have a spiralizer, a julienne peeler creates similar noodles just slightly shorter and more delicate
  • Grilled tofu or chickpeas turn this from a light lunch into something that keeps you full until dinner
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