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:

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.