- 4 medium sized yukon gold potatoes, diced
- half a head of cauliflower, chopped into bite-sized pieces
- olive oil
- 1 pouch of simmer sauce (like Tasty Bite, we used Good Korma)
- 1 can chick peas, drained and rinsed
Preheat oven to 450
Toss potatoes and cauliflower with olive oil and salt. Spread out into a foil lined baking sheet and bake for 30 minutes or until golden brown on top.
Pour sauce into a big pan or wok and heat on low
When veggies are done, scrape them into the pan and add chick peas. Stir to coat evenly.
Add sriracha to your desired heat level. Add a splash of water if the sauce is too thick.
Simmer for about 5 minutes. Serve over rice.