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Baked Beet Falafel Vegan Quinoa Bowl

thestingyvegan.com
  • minutes
  • Serves 4

INGREDIENTS

1/2 cup

dry chickpeas, soaked overnight then drained- $0.25

1

large beet, peeled and coarsely grated (about 1 ½ cup) - $0.38

Half a medium onion, coarsely chopped – $0.15

5 cloves

garlic, roughly chopped, divided - $0.15

1 tbsp

ground cumin - $0.15

2 tsp

coriander - $0.10

1 1/2 tbsp

flour – $0.02

2 tsp

sea salt, divided - $0.08

Pepper, to taste - $0.03

1/2 cup

raw cashews, soaked overnight or in hot water for 15 minutes - $1.15

1/2 cup

unsweetened plant milk - $0.12

2 tbsp

lemon juice - $0.11

2 1/2 tbsp

fresh dill - $0.75

2 1/2 tbsp

horseradish - $0.20

1 cup

quinoa - $1.28

1

bunch of asparagus (125 grams / 4.5 oz), tough ends snapped off and cut in half - $1.75

1

cucumber, sliced - $0.45

1

avocado, sliced - $1.00

4

radishes, sliced - $0.28

1

small bag of mixed salad greens - $0.99

25

cherry tomatoes, halved - $1.39