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Big Pile of Roasted Vegetables.
Buy a bag of potatoes or other cheap vegetables. Peel (if needed) and chop into bite-sized chunks. Toss with olive oil, salt, and pepper. Roast at 400°F. Check for doneness/brownness after 30 minutes, and 10 minute increments if they need longer.
Hits all the notes of cheap, easy, tasty, healthy, and filling. Toss with more spices if you want, or add more sauces after. My current favorite is just potatoes with hot honey. You can improve the texture of potatoes by par-boiling them, then tossing them to rough up the exterior so they end up way crispier after roasting.
This is great! I also do the same with any combination of broccoli, cauliflower, Brussels sprouts, pumpkin, sweet potato, onions, bell peppers, eggplant and zucchini. Diced or grated firm tofu works too, but needs more spices to add some flavor.
The only tricky part is balancing the cut size so everything is cooked at the same time.