Beet Hippie Bowls with Horseradish Cream

• Vegetarian
• Gluten free

• Produce

  • 3 Beets, large
  • 2 tbsp Flat leaf parsley, fresh
  • 1 clove Garlic
  • 3 handfuls Kale
  • 2 tbsp Thyme, fresh leaves
  • 1 bunch Young carrots

• Canned Goods

  • 1/2 cup Coconut milk, full-fat

• Condiments

  • 2 tbsp Horseradish
  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1 1/2 cups Quinoa, prepared red

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 Salt and pepper
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Cashews, raw unsalted

• Dairy

  • 1 Horseradish cream

Found on themostlyvegan.com

Description

Ingredients

• 1 1/2 cups prepared red quinoa
• 3 large beets, peeled and sliced into half moons
• 1 bunch young carrots, sliced in half lengthwise
• 3 handfuls kale, roughly torn
• 2 tablespoons fresh thyme leaves, divided
• 1 tablespoon extra virgin olive oil, divided
• salt and pepper
• HORSERADISH CREAM
• 1/2 cup raw unsalted cashews, soaked for 2 - 24 hours
• 1/2 cup full fat coconut milk (add 1/4 cup more for a runnier dressing)*
• 2 tablespoons lemon juice
• 2-4 tablespoons freshly grated horseradish (add gradually and test for spiciness)
• 2 tablespoon fresh flat leaf parsley, roughly chopped
• 1 clove garlic
• 1/4 teaspoon black pepper
• 1/4 teaspoon sea salt

Directions

• Preheat oven to 425 F. Line a cookie sheet with parchment paper and toss beets with 2 teaspoons olive oil and a tablespoon of thyme leaves. Season with salt and pepper. Roast for 30-35 minutes, until edges turn crispy. Toss carrots with remaining teaspoon of olive oil and tablespoon of thyme. Season with salt and pepper. Heat a large saute pan over medium-high heat. Add carrots and cook until fork tender, about 10 minutes, tossing frequently to brown on all sides. When carrots are done, remove from pan and lower heat to medium. Add kale and saute until just wilted, about 2 minutes. To make Horseradish Cream, combine drained cashews, coconut milk, lemon juice, horseradish, garlic and salt and pepper in a high speed blender. Mix until very smooth, about 2 minutes, then add parsley. Blend for 10 seconds more. Divide quinoa, beets, carrots, and kale between two bowls. Drizzle with horseradish cream.