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Adventurer Bowl with Garlic Tahini Sauce

Adventurer Bowl with Garlic Tahini Sauce

Servings: 1
Servings 1


For the salad:

  • 1 roasted beet
  • 1 large handful of kale
  • 2 large sliced baby portabellas
  • 1/2 cup of organic corn
  • 1/2 avocado
  • 1 teaspoon of garlic
  • 2 tbsp chopped onions
  • 2 tbsp Pepitas 
  • 1/4 cup GO Veggie! Dairy Free Mexican Shreds


  • Sauté the garlic and onion in a skillet.
  • Add the frozen corn and mushroom slices. 
  • Add washed kale. 
  • Add the beets, avocado, pepitas and cheese. 
  • Top with as much or as little of the sauce as you like. 
  • Feel free to add chicken if you are a meat eater.
    Recipe by Sarah Dussault, Sarah Fit