Roasted Delicata Squash with toasted almonds, sweetened with maple syrup and seasoned with sage and paprika, makes a perfect fall side dish. Roasted Delicata Squash Delicata squash is one of my favorite winter squashes, and when it’s in season, you’ll …
Roasted Delicata Squash with toasted almonds, sweetened with maple syrup and seasoned with sage and paprika, makes a perfect fall side dish. Roasted Delicata Squash Delicata squash is one of my favorite winter squashes, and when it’s in season, you’ll find me cooking it often. It’s in season from late August through early December, making […]
Looking for an easy side dish to add to your dinner plate this week? Well, don’t overlook these simple, no-fuss, Air Fryer Baked Potatoes. Baked potatoes are a classic comfort food that’s budget-friendly and easy to customize with your favorite toppings. And I absolutely love cooking them in the air fryer. The potato skins get nice and crispy thanks to the air fryer and the potato flesh on the inside is perfectly soft & fluffy. Keep things simple with a little bit of butter, salt, and pepper or try out some of our favorite topping ideas listed below!
Which is Faster: Oven or Air Fryer?
You may be wondering which cooking method is faster for baking potatoes, the oven or the air fryer? From my experience the air fryer is just a little bit faster than the oven, about 10 minutes faster, depending on how soft you like your potatoes to be. But here are some other great benefits to baking potatoes in the air fryer:
Using the air fryer to bake potatoes keeps you from heating up your entire kitchen with a super hot oven.
I also noticed the potato skin was crispier in the air fryer compared to the oven. And who doesn’t love a crispy potato skin!
If you’re making multiple dishes for dinner, it frees up your oven to cook other things.
And I was surprised to notice that the potato flesh on the inside was a lot fluffier and softer compared to the inside of an oven-baked potato.
Because of the super fluffy potato texture and the slightly shorter cook time, this is now my new favorite way to cook easy baked potatoes!😊
How Long To Cook Potatoes In The Air Fryer?
The cook times for air fryer baked potatoes will depend on the size of your potatoes and how tender you would like them to be. I like for my potatoes to be very tender and easily pierced with a fork or knife with no resistance. When air frying at 400°F, a ½ pound potato will take about 40-45 minutes for a soft inside texture. Larger potatoes will take slightly longer to cook.
Should I Wrap My Potato In Foil?
There’s actually no need to wrap your potatoes in foil when cooking them in the air fryer. You can simply air fry the potatoes uncovered, brushed with oil, and sprinkled with salt to get a nice crispy skin.
Baked Potato Topping Ideas
I was tempted to stuff these potatoes similar to my twice baked potatoes that I loveee, but I said to myself, “let me not get too carried away!” But just know if you wanted to take a few extra minutes to make some air fryer bacon while your potatoes are cooling off…you won’t regret it! Here are a few more great options to choose from:
Wash and dry the potatoes well, then use a fork to prick each potato several times.
Drizzle the olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt.
Place the potatoes inside the air fryer basket. Air fry at 400°F for 40-45 minutes, flipping halfway through, until the potatoes can be pierced easily with a fork or knife. Total baking time will depend on the size of your potatoes.
Once the potatoes are done air frying, remove them from the air fryer basket and allow them to cool slightly. Carefully cut the potatoes open, fluff the inside with a fork, and add your favorite toppings!
How to Make Air Fryer Baked Potatoes – Step by Step Photos
Wash and dry four 1/2 lb. russet potatoes well, then use a fork to prick each potato several times to allow steam to evaporate while they cook.
Drizzle 1 Tbsp olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt.
Place the potatoes inside the air fryer basket. Air fry at 400°F for 40-45 minutes, flipping halfway through, until the potatoes can be pierced easily with a fork or knife.
The fork should slide easily into the center of the potato with no resistance. Total baking time will depend on the size of your potatoes.
Once the potatoes are done air frying, remove them from the air fryer basket and allow them to cool slightly. Carefully cut the potatoes open, fluff the inside with a fork, and add your favorite toppings!
Enjoy as a simple side dish or load it up with some homemade chili, BBQ chicken, or your favorite protein. The combinations you can come up with are endless for baked potatoes, so get creative and have fun!
This lighter Sesame Chicken recipe features chicken breast bites in a sweet, savory, tangy, and slightly spicy sauce topped with sesame seeds and green onions. Sesame Chicken Sesame Chicken, known for its battered and deep-fried chicken and sweet- savo…
This lighter Sesame Chicken recipe features chicken breast bites in a sweet, savory, tangy, and slightly spicy sauce topped with sesame seeds and green onions. Sesame Chicken Sesame Chicken, known for its battered and deep-fried chicken and sweet- savory flavor profile, is popular in Chinese-American cuisine. It’s typically high in sugar, calories and carbs thanks […]
My family is a hummus family, through and through. My husband, stepdaughter, and I love to make White Bean Hummus, cut up a ton of veggies, and put on a big spread for a healthy snack! Now, my 3 year old daughter has joined the gang, and she’s crazy about this hummus, too. It’s a crowd-pleaser and works out to be much cheaper than store-bought hummus! You only need 5 ingredients and a food processor to make this delicious, protein-packed dip. I’m sure your family will love it just as much as mine does!
What is White Bean Hummus?
We’ve been on a white bean kick recently here at Budget Bytes (Tuscan white bean stuffed tomatoes or chicken sausage white bean skillet, anyone?!), so it only makes sense that I share my favorite white bean hummus recipe with y’all. It’s just as delicious as traditional chickpea hummus but is made with creamy white beans instead. I add canned cannellini beans, toasted garlic, lemon juice, tahini, and olive oil to a food processor and blend until smooth—that’s it!
Side note: I love following Dr. Joel Fuhrman, and one of his teachings has always stuck with me: G-BOMBS! Fit in greens, beans, onions, mushrooms, berries, and seeds daily, and you’re on the road to excellent health. This easy white bean hummus recipe combines a few of those requirements, so it’s always in my refrigerator as an easy-to-grab snack!
Ingredients for White Bean Hummus
Aside from the cannellini beans, this recipe stays true to the classic ingredients found in regular hummus. Here’s what you’ll need to make this homemade white bean hummus recipe:
Cannellini Beans: Most of us probably have a few tins of this creamy white bean in the pantry, making it a great option for a last-minute dip! Drain and rinse the beans before using. Butter beans, navy, and Great Northern beans could also work.
Tahini: This is a paste made from ground sesame seeds. It’s one of the main ingredients in most hummus recipes and adds a nutty, slightly bitter flavor. You can usually find it in the nut butter or international aisle of your grocery store.
Garlic: Crush your garlic cloves to release all that delicious flavor. We’ll toast them in a skillet before blending to mellow out the sharpness.
Olive Oil: Use it to cook the garlic and to add richness to the hummus.
Lemon Juice: Adds a bright acidity that balances out the creaminess of the beans and tahini.
Water: Use some cold water to thin out the hummus to your desired consistency.
Seasonings: Salt and black pepper enhance the flavors of this white bean hummus.
Serving Suggestions
This white bean dip is the best snack to take on the go! I dip everything from carrots and celery to crackers and pita bread in it. If you’re serving this hummus at a party, try drizzling some extra olive oil, fresh herbs, and crushed red pepper on top (as I did in these photos!). Here are a few more ideas for serving this creamy cannellini bean hummus:
This recipe for white bean hummus makes about 4 cups, so there’s a good chance you’ll have leftovers. Store it in an airtight container in the refrigerator for up to 5 days. You can also drizzle a thin layer of olive oil on top of the hummus before storing to help keep it fresher for longer, but this is optional.
Gather all your ingredients and set aside until time to use.
In a small frying pan, combine smashed garlic cloves and olive oil. Cook on medium low heat to gently cook the garlic, swirling it in the pan occasionally to infuse the olive oil. After about 4 minutes or when the garlic has some light color on it, remove pan from heat.
In a food processor, combine cannellini beans, tahini, olive oil and garlic from the frying pan, lemon juice, salt and pepper. Process until smooth, streaming in cold water as-needed to help blend and smoothen the hummus.
Adjust salt and pepper to your liking and serve with fresh vegetables, toasted pita or crackers. Enjoy!
how to make White Bean Hummus – step by step photos
Gather all your ingredients and set aside until time to use.
In a small frying pan, combine 3 smashed garlic cloves and 3 Tbsp olive oil. Cook on medium low heat to gently cook the garlic, swirling it in the pan occasionally to infuse the olive oil.
After about 4 minutes or when the garlic has some light color on it, remove pan from heat.
In a food processor, combine 2 cans cannellini beans, ½ cup tahini, the olive oil and garlic from the frying pan, 4 Tbsp lemon juice, ¼ tsp salt and 1 tsp black pepper.
Process until smooth, streaming in ¼ cup cold water as-needed to help blend and smoothen the hummus.
Adjust salt and pepper to your liking and serve with fresh vegetables, toasted pita or crackers. Enjoy!
Who knew making hummus at home could be so simple? This creamy white bean hummus is the perfect snack or appetizer for the whole family!
Whether you’re a fan of tender, crisp, or extra crispy bacon, this simple method of cooking bacon in the oven is easy. There’s no stovetop mess, and it frees up your stove for cooking other breakfast items! How to Bake Bacon in Oven There’s…
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Between working full-time, mom life, and taking care of our farm, I am busy 110% of the time. When my family’s looking for a surefire way to get me to hit the pause button, tacos are always the answer! And these vegan Cauliflower Tacos with Romesco Sauce are a go-to slam dunk for us! The roasted cauliflower is perfectly tender-yet-crisp, and the homemade romesco sauce is tangy and incredibly easy to make. Seriously, this is a flavor combination worth trying—trust me!
What is Romesco Sauce?
Romesco is a seriously delicious sauce from the Catalonia region of Spain. It’s traditionally made with red peppers, tomatoes, garlic, and almonds and was originally created by fishermen to pair with their catch of the day. I take this already flavorful sauce one step further by adding smoked paprika, lemon juice, and cayenne pepper, which adds a bright, smoky tang. My easy romesco sauce recipe also uses canned tomato sauce, so we only need to roast some bell peppers and whip everything up in a food processor! I keep the texture chunky because I love the crunch the almonds add to these roasted cauliflower tacos.
Ingredients for Cauliflower Tacos
Here’s what you’ll need to make this cauliflower tacos recipe:
Cauliflower: Choose the largest cauliflower you can find at the grocery store. More cauliflower florets = more tacos! Avoid cauliflower with soft or brown spots, as that’s a sure sign of being past its prime.
Flour Tortillas: I use the smaller street-style tortillas, but feel free to use any tortillas you prefer.
Red Bell Pepper: Roasted to perfection and adds a delicious sweetness to the romesco sauce.
Olive Oil: Helps the bell peppers and cauliflower florets to crisp up when roasted. I also add some to the sauce to add flavor and emulsify it.
Parsley: Italian flat-leaf parsley adds a fresh and herbaceous flavor to the tacos. Mince some for the sauce, then sprinkle whole parsley on top as a garnish.
Lemon: Adds brightness and acidity to the sauce. Save some lemon wedges to serve on the side.
Seasonings: Smoked paprika, garlic powder, salt, black pepper, and cayenne pepper add the best flavor to the cauliflower florets and sauce. They’re also pantry staples that you probably already have on hand!
Garlic Cloves: Fresh garlic cloves are a must for the romesco.
Slivered Raw Almonds: This is a classic addition to the sauce and adds a delicious nutty flavor. Slivered almonds have been blanched to remove the tannic skins and have a light crunch. You’ll probably find these in the baking aisle at your grocery store. Regular unsalted almonds will also work. If you don’t like almonds or have a nut allergy, you can use sunflower seeds—check my note in the recipe card below!
Tomato Sauce: Canned tomato sauce is an easy shortcut for adding extra tomato-y flavor. I use an 8-ounce can of plain tomato sauce, but you can also use homemade.
White Vinegar: Adds a slight tanginess (and is budget-friendly!). You can also use red wine vinegar or apple cider vinegar. Vinegar is one of my favorite secret ingredients to make flavors really pop in almost any recipe!
What Else Can I Add?
I can happily eat these tacos all day long as they are, but I’d never say no to extra toppings or fillings! Here are some ideas to get you started:
Avocado slices, pickled red onions, or chopped kalamata olives for additional toppings
Shredded cheese (cheddar, Monterey Jack, Mexican blend, or a vegan alternative) for a melty finish
Bulk each cauliflower taco up with black beans, white beans, pinto beans, tofu, or your favorite protein
Crush the garlic cloves before adding them to the food processor. Doing this makes the garlic flavor even stronger! To crush garlic, place the peeled clove on a cutting board and lightly press down on it with the flat side of your knife (be careful!). You can also use the bottom of a heavy glass or jar.
You can toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes if desired. I don’t normally do this, but it would add a nice toasty flavor.
I like my almonds to remain fairly whole in the romesco, so I only pulse the mixture a few times in the food processor. You just want to chop them up a bit and mix everything together, but you can blend it longer if you want smoother consistency—romesco is very versatile!
Try to keep the cauliflower florets somewhat similar in size. This will help them cook evenly in the oven. Slice larger florets in half/quarters and keep an eye on any smaller ones so they don’t burn. (Although some of the extra crispy ones are addictively delish!)
How to Store Leftovers
Each component in this recipe stores well, so get your meal prep on and make a double batch! Lunch for days with minimal effort? Yes, please! Keep the roasted cauliflower in an airtight container in the fridge for up to 4 days, and store the romesco in an air-tight container for up to a week. You can microwave both to reheat, but for the crispest cauliflower, reheat it in the oven or an air fryer at 350°F for a few minutes. Romesco sauce is also delicious when served chilled.
In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, garlic powder and salt.
Add quartered and seeded red bell peppers to bowl and toss.
Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.
Then, to the same mixing bowl, add cauliflower florets and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet and bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.
When red bell peppers are done roasting, finish making your Romesco sauce: combine roasted bell peppers, 1 Tbsp olive oil, garlic cloves, tomato sauce, white vinegar, lemon juice, 1 tsp smoked paprika, cayenne pepper, salt and black pepper in food processor. Pulse until well-combined but still chunky.
Add minced parsley and slivered almonds to the food processor and pulse a few times.
Warm flour tortillas in a dry pan until lightly toasted.
Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!
*Slivered almonds are typically located in the baking aisle. Regular unsalted almonds will work in a pinch. If you have a nut allergy, you can use sunflower seeds, but I would use slightly less so the flavor doesn’t overpower the rest of the sauce.**Reserve the other half of your lemon and cut it into small wedges to serve with your tacos! I included the full price of the lemon for this purpose.
how to make Cauliflower Tacos with Romesco Sauce – step by step photos
Quarter and seed 2 red bell peppers. In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, ¼ tsp garlic powder, and ¼ tsp salt.
Add quartered and seeded red bell peppers to bowl and toss.
Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.
Then, to the same mixing bowl, add the florets from 1 large head of cauliflower and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet.
Bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.
When red bell peppers are done roasting, finish making your Romesco sauce: combine roasted bell peppers, 1 Tbsp olive oil, 2 crushed garlic cloves, 1 8oz can of tomato sauce, 2 Tbsp white vinegar, ½ Tbsp lemon juice, 1 tsp smoked paprika, ½ teaspoon cayenne pepper, ¼ tsp salt and black pepper in food processor. Pulse until well-combined but still chunky.
Add 2 Tbsp minced Italian flat parsley and ½ cup slivered almonds to the food processor and pulse a few times.
Warm 1 package of flour tortillas in a dry pan until lightly toasted.
Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with 1 Tbsp extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!
Bring all the street food vibes to your kitchen with these easy vegan cauliflower tacos and romesco sauce. But be warned—you’ll be making this sauce for everything!
This Asian Grilled Chicken recipe is the perfect excuse to grill or use your indoor grill pan, an easy high-protein dinner idea! Asian Grilled Chicken I love to make this tasty Asian-inspired grilled chicken recipe when the weather is warm, as it’s exc…
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