Pesto Zucchini Noodle Bowl

The Ingredients

  • 5 cups zucchini noodles
  • 1 cup packed carrot ribbons (we used a vegetable peeler to make them)
  • ⅔ cup grape tomatoes, halved
  • 1 cup packed basil leaves
  • ¼ cup olive oil
  • 3 Tbsp. pumpkin seeds
  • 2 Tbsp. lemon juice
  • 2 tsp. Paleo Powder FODMAP All Purpose Seasoning
  • ½ tsp. salt

The Process

  1. Use a knife to finely chop up the basil leaves and pumpkin seeds (you can also use a small food processor and pulse until the pumpkin seeds are chopped finely)
  2. Combine the finely cut pumpkin seeds and basil in a bowl with the olive oil, lemon juice, Paleo Powder FODMAP All Purpose Seasoning, and salt.
  3. Toss the zucchini noodles, carrot ribbons and grape tomatoes in the pesto. Garnish with fresh basil and pumpkin seeds.


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