Would love OP’s recipe but here’s a generic:
Note: this was a taco recipe that i edited

Ingredients

• 1 pound Yukon gold potatoes, diced into bite-size pieces
• 1 teaspoon olive oil
• 1/2 teaspoon kosher salt, more or less to taste
• black pepper, freshly ground, to taste
• 3 cups meatless chorizo crumbles

FOR SERVING:

• 1 white onion, diced
• cilantro, chopped
• salsa

Instructions

• Preheat your oven to 400℉ (or 200℃).
• Meanwhile, dice the potatoes into bite-size pieces about 3/4-inch or so. Toss with 1 teaspoon olive oil and season with kosher salt and freshly ground black pepper on a rimmed metal baking sheet.
• Roast on the bottom rack of your preheated oven for 10 minutes.
• Remove and rotate the pan and then move it to the middle rack to finish baking for another 8 to 10 minute or until the potatoes are tender and edges are crispy. Allow the potatoes to cool -slightly before trying to remove them from pan.
• Place the vegan chorizo in a skillet, add the potatoes and heat on medium-low until warmed through.
• Fill a bowl with the chorizo mixture and top with diced white onion, minced cilantro and any other toppings your heart desires. (see note)

The taco recipe included:

Note: Although not vegan, I do like to top my tacos with this garlic yogurt sauce. SO good.

I include this because the sauce looks similar to OP’s: