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

To the pasta

Preparation:

  1. Peel the carrots and cut into thin slices.
  2. Cut the bell pepper into strips.
  3. Cut the zucchini into zoodles with a spiralizer or potato peeler.
  4. Cut the beetroot into cubes.
  5. Cut the avocado into slices.
  6. Wash the lettuce.
  7. 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.
  8. Fry the zoodles in 1 tsp of oil, mix with the dried basil. 
  9. For the sauce, put all the ingredients in a blender and mix until you get a creamy sauce.
  10. Cook the Lizza pasta according to the instructions on the package.
  11. Arrange all ingredients in a bowl and serve with the sauce and fresh cress.
Ingredients for Keto Buddha Bowl Pasta