Buddha Bowl Pasta
- Ingredients for 2 portions
- For the bowl
- 125 g Lizza Low Carb Pasta
- 1/2 zucchini
- 3 small carrots
- 1 red pepper
- 2 handfuls of lettuce
- 2 pre-cooked beetroots
- 1 avocado
- Some fresh cress
- 1 tbsp xylitol
- 2 tsp olive oil
- 1 tsp dried basil
- For the sauce
- 1 avocado
- 2 tbsp vegan yogurt
- 1 clove of garlic
- 1 tsp vinegar
- Handful of fresh basil
- Salt and pepper
- pinch of freshly ground black pepper
Preparation:
- Peel the carrots and cut into thin slices.
- Cut the bell pepper into strips.
- Cut the zucchini into zoodles with a spiralizer or potato peeler.
- Cut the beetroot into cubes.
- Cut the avocado into slices.
- Wash the lettuce.
- Fry the carrots in 1 tsp of olive oil and 1 tsp of xylitol, deglaze with a little water and simmer for a few minutes until the carrots are slightly firm to the bite.
- Fry the zoodles in 1 tsp of oil, mix with the dried basil.
- For the sauce, put all the ingredients in a blender and mix until you get a creamy sauce.
- Cook the Lizza pasta according to the instructions on the package.
- Arrange all ingredients in a bowl and serve with the sauce and fresh cress.
