Description
A light and refreshing Carrot Noodle Skincare Bowl featuring spiralized carrot noodles, fresh vegetables, creamy avocado, and a zesty tahini-lime dressing. Perfect for a healthy, plant-based lunch that’s gluten-free and dairy-free.
Ingredients
Scale
Vegetables
- 3 large carrots, peeled and spiralized
- 1 cup cucumber, thinly sliced
- 1 cup red bell pepper, julienned
- 1 ripe avocado, sliced
- 2 cups baby spinach
- 2 tablespoons fresh cilantro, chopped
Dressing
- 2 tablespoons tahini
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon water
- 1 teaspoon maple syrup
- 1 teaspoon soy sauce or tamari, gluten-free if needed
- 1 small garlic clove, minced
- Salt and pepper, to taste
Toppings
- 1 tablespoon toasted sesame seeds
- 1 tablespoon pumpkin seeds
Instructions
- Prepare carrot noodles: Peel the carrots and use a spiralizer to transform them into thin, noodle-like strands for a fresh, crisp base.
- Assemble the base: Evenly divide the spiralized carrot noodles between two serving bowls to create the foundation of the dish.
- Add fresh vegetables: Layer thin cucumber slices, julienned red bell pepper, avocado slices, and baby spinach over the carrot noodles, then sprinkle chopped cilantro on top for added freshness and brightness.
- Mix dressing: In a small bowl, whisk together tahini, lime juice, water, maple syrup, soy sauce (or tamari), minced garlic, salt, and pepper until smooth and creamy; adjust with extra water if needed to reach desired consistency.
- Dress the bowls: Drizzle the creamy tahini-lime dressing evenly over the assembled vegetable bowls, ensuring every bite has a burst of flavor.
- Add toppings: Finish by sprinkling toasted sesame seeds and pumpkin seeds on top for added texture and nutty flavor.
- Serve: Serve immediately to enjoy the bowl at its freshest and most vibrant.
Notes
- To keep the avocado from browning, add it just before serving.
- You can swap out spinach for kale or arugula for a different leafy green twist.
- For a spicier kick, add a pinch of chili flakes to the dressing.
- This bowl is best eaten fresh, as the carrot noodles can release water if stored for too long.
- Use gluten-free tamari to keep it gluten-free if soy sauce is not preferred.
