Spicy Beet Potato Salad Bowls - Kosher.com

Ingredients

• 4–6 red potatoes, sliced and chopped
• 2 tablespoons (30 ml) veggie broth or water
• Tuscanini Fine Sea Salt or kosher salt, to taste
• pepper, to taste
• 2 cups (240 grams) beets, sliced and cooked (or use Gefen Organic Beets and skip the cooking)
• 3 tablespoons (45 ml) Gefen Olive Oil, divided, plus more for topping
• 1 teaspoon minced garlic
• 2 green onions or 1/4 – 1/2 cup (40–50 grams) chopped red onions
• 1/2 teaspoon smoked paprika or cayenne
• 3–4 tablespoons (45-60 ml) Gefen Almond Milk or coconut milk or cream
• 1/2 lemon, juiced
• 1 jalapeño, plus extra for topping
• handful of roasted, salted or smoked almonds, crushed
• lemon slices
• cilantro
• Vegan cheese or sour cream [Ed. note: Omit vegan cheese for Passover]
• tabasco