Adapted from Chelsea's Messy Apron
3/4 teaspoon garlic powder
1 teaspoon ground coriander
Fine sea salt and freshly ground black pepper
1 large sweet potato,
5 tablespoons avocado oil,
1 can (14.5 ounces) chickpeas/garbanzo beans,
1 head broccoli,
13 ounces (fully cooked) smoked sausage,
Optional: 1 cup uncooked rice or quinoa (we like jasmine or basmati rice best!)
Preheat the oven to 400 degrees F. Line a very large sheet pan with parchment paper for easier clean up.
Prepare the seasoning mix by combining the garlic powder, ground coriander, salt, and pepper in a small bowl and stirring together. I use about 1/2 teaspoon salt and 1/4 teaspoon pepper but add to your preference. Set aside.
Prep the veggies: cut the sweet potatoes into chunks. (I cut the sweet potato into coins and then each coin into 4 chunks)
Place the prepared sweet potatoes on the prepared sheet pan. Add two tablespoons oil and half of the spices on top. Toss to evenly coat and bake for 20 minutes in preheated oven.
Meanwhile, prepare the remaining ingredients. Drain the chickpeas and set aside. Chop the broccoli. Slice the sausage.
Remove from the oven and flip/stir all the potatoes around and section to one side of the tray. On the other side of the tray, add the chickpeas, broccoli, and sausage. Add remaining oil and remaining seasoning. Toss together and then toss everything on the tray together. Return to the oven and bake for another 15-20 minutes or until vegetables are crisp tender and sausage is browned.
Meanwhile, prepare rice or quinoa if desired. If preparing brown rice, start the preparation earlier.