Spicy Roasted Vegetables (plus a bonus doodle)

I was originally thinking my first cooking post should be something more impressive.  But the boyfriend and I made a simple dinner, and I thought I would share.  Let me just start by saying that I am well aware that potatoes are NOT the first thing you think of when you think "Asian."  I get it.  But (a) we didn't have any rice and (b) it's a really subtle flavor, so just go with it.  The boyfriend made meat, as he is wont to do: tonight he made pork tenderloin, sliced into 1" medallions, marinated in teriyaki sauce (store bought), then cooked in his beloved grill pan (it took about half an hour if you're curious).  I, of course was in charge of Not-Meat.

Spicy Roasted Vegetables
1 Russet potato
1 bell pepper, any color but green
3 Tbsp. vegetable oil
1 tsp. sugar (I used white because that's all that was available, but I bet brown would be even better)
1 tsp. hoisin sauce
1/2 tsp. Sriracha (if you like it spicy, use 1 tsp.)
    salt
    garlic powder

1. Preheat oven to 400 F.
2. Chop potato and bell pepper into approximately 1" dice.  Don't worry overmuch about precision, the goal is just to make sure the veggies are in large enough pieces that they won't burn; this is a particular concern where softer veggies like bell peppers are concerned-- heartier ones like potatoes are more resilient, and frankly benefit greatly from some crispiness.
3. Put potatoes on an ungreased baking sheet.  Reserve the peppers in a small bowl.  I mean it.
4. In another small bowl, mix together oil, sugar, hoisin, and Sriracha using a whisk or a fork.
5. Immediately pour half the mixture over the potatoes, half over the peppers.  Do this quickly or the oil will start to separate again.
6. Toss the veggies in their respective containers to coat (potatoes should be in a single layer).  Season lightly with salt and garlic powder, toss again.
7. Bake potatoes for 10 minutes.  Remove from oven, flip, and add peppers.  Mix the potatoes and the peppers and spread them out in a single layer.
8. Bake vegetables for an additional 20 minutes, stopping to flip again halfway through.
9. Remove from oven and season again with salt and garlic to taste.  Vegetables should be tender.

Feel free to add more vegetables as you see fit.  However, please be advised of the following: 

(a) you will need to make more oil mixture-- the recipe is designed for it to coat the specified quantity lightly and will not accommodate more vegetables; 

(b) if you add more veggies, cook any other root vegetables or other sturdy ones like broccoli with the potatoes, and cook the delicate ones with the peppers.

Here's a bonus doodle I made when I should have been working.  Inspired by my blog name.