This is typically my ‘go to’ Sunday breakfast, but it is also a quick and easy dinner idea. Combine potatoes, onions, garlic, jalapeños and mushrooms in a casserole dish with a touch of olive oil, sea salt and pepper. Roast @425 for about 45 minutes. Stir vegetable every 15 minutes or so. Add tomatoes and your choice of greens at the end to wilt. Served with my Creamy Cashew Sauce, Sriracha, avocados and Vegan Parmesan Cheez. You can substitute just about any vegetable that you like. Add fresh herbs to boost the flavor!