Carrot Noodle Skincare Bowl (Printable)

Spiralized carrot noodles with cucumber, bell pepper, avocado, and tahini-lime dressing. Vegan, gluten-free, and ready in 20 minutes.

# 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

# Directions:

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 bowls.
06 - Sprinkle with toasted sesame seeds and pumpkin seeds.
07 - Serve immediately for optimal freshness and vibrant presentation.

# Expert Hints:

01 -
  • It takes twenty minutes and makes you feel like youve done something genuinely good for your body without any guilt or compromise.
  • The colors are so vibrant that even your pickiest friends will pull out their phones before they pick up their forks.
  • Every bite is crunchy, creamy, tangy, and satisfying all at once, which is rare in a meal with zero cooking involved.
  • You can prep the vegetables ahead and toss everything together right before serving, making it perfect for busy weeknights or last-minute guests.
02 -
  • Do not spiralize the carrots more than an hour ahead or they will start to weep and lose their crisp texture, which is half the charm of this dish.
  • If your tahini is too thick or separated, stir in a tablespoon of warm water before you start the dressing, or you will end up with clumps instead of a smooth pour.
  • Taste the dressing before you drizzle it and adjust the lime or maple syrup to your preference, because different tahini brands vary in bitterness.
03 -
  • Run your spiralizer under warm water immediately after use, or the carrot pulp will dry and become nearly impossible to scrub off later.
  • If your tahini dressing breaks or looks grainy, add a tiny splash of warm water and whisk vigorously until it comes back together into a smooth, creamy consistency.
  • For a richer, more filling bowl, add a scoop of cooked quinoa or brown rice at the bottom before piling on the carrot noodles and toppings.
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