Adventurer Bowl with Garlic Tahini Sauce
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
For the sauce:
- 2 tbsp tahini
- 1 tbsp miso
- 2 tbsp coconut aminos
- 1 teaspoon chopped garlic
- 1-2 teaspoons water to desired consistency
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