Spiralized carrots with crisp vegetables, avocado, and tahini-lime dressing. Vegan and gluten-free lunch bowl.
# What You'll Need:
→ 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 tbsp fresh cilantro, chopped
→ Dressing
07 - 2 tbsp tahini
08 - 1 tbsp freshly squeezed lime juice
09 - 1 tbsp water
10 - 1 tsp maple syrup
11 - 1 tsp soy sauce or tamari
12 - 1 small garlic clove, minced
13 - Salt and pepper, to taste
→ Toppings
14 - 1 tbsp toasted sesame seeds
15 - 1 tbsp pumpkin seeds
# How to Make It:
01 - Peel and spiralize the carrots into thin noodles.
02 - Arrange the carrot noodles in two serving bowls.
03 - Top each bowl evenly with cucumber slices, red bell pepper, avocado slices, and baby spinach. Sprinkle with chopped cilantro.
04 - In a small bowl, whisk together tahini, lime juice, water, maple syrup, soy sauce, minced garlic, salt, and pepper until smooth and creamy. Adjust consistency with a little more water if needed.
05 - Drizzle the tahini-lime dressing over the prepared vegetable bowls.
06 - Sprinkle with toasted sesame seeds and pumpkin seeds.
07 - Serve immediately for optimal freshness and flavor.
