Carrot Noodle Skincare 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 lime juice, freshly squeezed

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 - Divide the carrot noodles between 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. Add more water if needed to achieve desired consistency.

05 - Drizzle the prepared dressing over each bowl.

06 - Sprinkle with toasted sesame seeds and pumpkin seeds.

07 - Serve immediately for optimal freshness and texture.

# Expert Tips:

01 -

It comes together in twenty minutes flat, which means lunch doesn't require a time commitment that eats into your actual day.
The tahini-lime dressing is addictively creamy without any cream, and once you nail it, you'll find yourself drizzling it on everything.
Somehow this manages to be both impressive enough for company and casual enough to eat alone standing at your kitchen counter.

02 -

Don't prep this more than a few hours ahead—the carrot noodles start releasing water and the avocado begins browning, and suddenly you're eating something that looks sadder than it should.
The tahini dressing thickens as it sits, so if you're making it in advance, thin it with an extra splash of water right before serving.

03 -