Save My skin was dull, my energy was low, and I was tired of heavy meals that left me sluggish. A friend who worked at a wellness cafe told me about eating for glow, not just fullness. She made me this bowl one afternoon, and I remember staring at the bright orange spirals thinking they looked too pretty to be lunch. But after one bite of that creamy, tangy dressing clinging to the carrot noodles, I was sold.
I started making this bowl on Sundays when I needed a reset after a long week. My partner would walk into the kitchen, see the rainbow of vegetables spread across the counter, and ask if I was meal prepping for a magazine shoot. The truth is, it just naturally looks that good. We'd sit outside with our bowls, and for those 20 minutes, everything felt lighter.
Ingredients
- Large carrots, peeled and spiralized: Choose firm, thick carrots for the best noodles, thin or bendy ones break apart too easily in the spiralizer.
- Cucumber, thinly sliced: This adds a refreshing crunch that balances the creaminess of the avocado and dressing.
- Red bell pepper, julienned: The sweetness of red pepper brings a subtle contrast to the tangy lime, plus it makes the bowl even more vibrant.
- Ripe avocado, sliced: Use a perfectly ripe avocado, it should yield gently to pressure but not feel mushy.
- Baby spinach: Tender greens that don't need any prep, just rinse and pile them in.
- Fresh cilantro, chopped: This herb brightens everything, but if you're in the cilantro tastes like soap camp, try fresh mint or basil instead.
- Tahini: The creamy, nutty base of the dressing, make sure to stir it well before measuring because it separates in the jar.
- Lime juice, freshly squeezed: Bottled juice doesn't have the same zing, fresh lime makes the dressing come alive.
- Maple syrup: Just a touch of sweetness to balance the acidity and saltiness.
- Soy sauce or tamari: This adds umami depth, use tamari if you need it gluten free.
- Garlic clove, minced: One small clove is enough, too much raw garlic can overpower the delicate flavors.
- Toasted sesame seeds: Toasting them yourself for a minute in a dry pan makes a huge difference in flavor.
- Pumpkin seeds: They add a satisfying crunch and a subtle earthy taste.
Instructions
- Spiralize the carrots:
- Peel your carrots and run them through the spiralizer, watching those bright orange ribbons pile up. If you don't have a spiralizer, a julienne peeler works too, it just takes a little longer.
- Build your bowls:
- Divide the carrot noodles between two bowls, then arrange the cucumber, bell pepper, avocado, and spinach on top in sections so each bite has variety. Scatter the cilantro over everything like confetti.
- Make the dressing:
- In a small bowl, whisk together the tahini, lime juice, water, maple syrup, soy sauce, and minced garlic until it's smooth and pourable. If it's too thick, add another teaspoon of water at a time until it reaches a drizzle consistency.
- Dress and finish:
- Drizzle the dressing generously over both bowls, then sprinkle the toasted sesame seeds and pumpkin seeds on top. Serve immediately while everything is crisp and fresh.
Save One evening, I made this bowl for a friend who was going through a rough patch and didn't have much appetite. She took one bite, looked up, and said it tasted like hope. I laughed, but I knew what she meant. Sometimes food that's this bright and fresh reminds you that good things still exist.
Making It Your Own
If you want more protein, toss in some grilled tofu cubes or a handful of roasted chickpeas. I've also added shredded purple cabbage for extra crunch and color, and edamame when I have it in the freezer. Almond butter works in place of tahini if that's what you have on hand, though the flavor will be a little sweeter and less earthy.
Storage and Freshness
This bowl is best eaten fresh, but you can prep the components ahead of time. Keep the spiralized carrots, sliced veggies, and dressing in separate containers in the fridge for up to two days. Assemble and dress right before eating so nothing gets soggy. The avocado should be sliced fresh to avoid browning.
Pairing and Serving Ideas
This bowl is light enough to be a starter before a heavier main, or hearty enough on its own for a midday meal. A crisp Sauvignon Blanc pairs beautifully if you want a glass of wine, or try sparkling water with a squeeze of lime. I like to serve it with a side of rice crackers when I need a little extra something to round it out.
- Double the dressing recipe and save half for salads or grain bowls later in the week.
- If you don't have a spiralizer, use a vegetable peeler to make wide carrot ribbons instead.
- Taste the dressing before you pour it, you might want a little more lime or a pinch more salt depending on your tahini brand.
Save This bowl has become my go to whenever I need to feel like I'm taking care of myself without any fuss. It's proof that eating well doesn't have to be complicated or time consuming, just thoughtful and colorful.
Questions & Answers
- → Can I prepare this bowl in advance?
While the components can be prepped ahead, it's best to assemble and dress the bowl just before eating to maintain the crisp texture of the vegetables and prevent sogginess.
- → What can I use instead of tahini?
Almond butter, sunflower seed butter, or peanut butter work well as substitutes. Adjust the dressing consistency with extra lime juice or water as needed for your preferred thickness.
- → How do I add more protein to this dish?
Grilled tofu, roasted chickpeas, tempeh, or edamame are excellent protein additions that complement the fresh vegetables and tahini dressing beautifully.
- → Is this bowl suitable for meal prep?
Yes, prepare the vegetables and dressing separately, storing them in airtight containers. Keep the avocado separate until serving to prevent browning, and assemble fresh when ready to eat.
- → What wine pairs well with this bowl?
A crisp white wine like Sauvignon Blanc complements the fresh vegetables and zesty lime dressing perfectly, enhancing the light, refreshing nature of the meal.
- → Can I make this gluten-free?
Yes, this bowl is naturally gluten-free. Simply use tamari instead of regular soy sauce, and always verify that tahini and other ingredients don't contain gluten or cross-contamination.