Spiralized Root Vegetable Noodles with Garlic Tahini Dressing

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant salad of spiralized root vegetables tossed in a creamy, garlicky tahini dressing for a fresh, crunchy meal. This Middle Eastern-inspired vegan recipe, ready in about 15 minutes, pairs spiralized carrot, spiralized beet, spiralized parsnip for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 3 Middle Eastern cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cups spiralized carrot
1 cup spiralized beet
1 cup spiralized parsnip
3 tbsp tahini
2 tbsp lemon juice
2, minced garlic cloves
3 tbsp warm water
2 tbsp extra virgin olive oil
1 tsp maple syrup
1/2 tsp salt
1/4 tsp, freshly ground black pepper
2 tbsp chopped fresh mint
1 tbsp, for garnish toasted sesame seeds

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 2 minced garlic cloves, 3 tbsp warm water, 2 tbsp extra virgin olive oil, 1 tsp maple syrup, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until smooth and creamy.
Step 2: In a large mixing bowl, combine 2 cups spiralized carrot, 1 cup spiralized beet, and 1 cup spiralized parsnip. Pour the garlic tahini dressing over the vegetables and toss thoroughly until evenly coated.
Step 3: Let the salad sit for 10 minutes at room temperature to allow flavors to meld and the vegetables to soften slightly. Just before serving, sprinkle with 2 tbsp chopped fresh mint and 1 tbsp toasted sesame seeds for a fresh and nutty finish.