UBT Budget Bites: First Taste

Roasted sweet potato and cauliflower tacos are a flavorful way to save some cash.

September 03, 2020
Roasted sweet potatoes and cauliflower
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We asked people across UBT to share their favorite meals on a budget — and now we’re sharing them with you! Our first is an easy vegan staple that makes for a great weeknight dinner from Eric in Marketing. Plus, even though this meal is meat- and dairy-free, it’s savory and satisfying. The added bonus of the cashew crema doesn’t hurt, either.

Check out Eric’s recipe and the cost breakdown below.

Eric from the marketing team

 

Roasted Sweet Potato Cauliflower Tacos
Total cost of meal: $8 – $12
Serves ~4

Cauliflower and Sweet Potato Filling

  • 1 large sweet potato ($0.96 ea.)
  • 1 small head cauliflower ($3.39 ea.)
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 1 lime, juiced ($0.67 ea.)
  • 1 14-ounce can black beans ($1.49 ea.)
  • 1-4 tortilla shells ($1.67 per 10ct bag)

Chipotle Lime Cashew Crema (optional)

  • ¼ cup roasted unsalted cashews
  • 1 chipotle pepper from adobo sauce
  • 1 clove garlic
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ½ cup water
  • 1 lime juiced

Recipe

  1. Preheat your oven to 425°.
     
  2. Cut your cauliflower into small florets and your sweet potato into small 1-inch or smaller squares. (Note: You do not need to skin the sweet potato.) Cut the lime in half/quarters.
     
  3. In a large bowl, toss the cauliflower and sweet potato with all of the spices (chili powder, smoked paprika, garlic powder, oregano, salt) and the juice from the lime.
     
  4. Line a baking sheet with parchment paper and then spread the cauliflower and sweet potato evenly across the baking sheet. (Note: Parchment paper is not required; it just makes for easier cleanup and less sticking!)
     
  5. Toss the baking sheet in the oven for roughly 30 minutes, stirring everything up about halfway through. Drain and rinse the black beans; then, in the last five minutes of cooking, make a spot on the baking sheet to add the black beans to cook.
     
  6. Optional: The cashew crema is delicious, or you can pick up some salsa on sale to substitute. Soak the cashews in hot water for at least 15 minutes and then blend all the ingredients in a food processor or blender until smooth.
     

That’s it! Assemble your taco how you like and add anything else you may want, like lime wedges. I also like to make some rice and refried beans, which are cheap and will go a long way. Store any leftovers for a quick meal later in the week. Feel free to get creative and/or just buy what’s on sale. You can also try different vegetables with the same process. Most importantly, have fun!

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