Ingredients

The following ingredients have 5 Servings
  • 1-1/4 teaspoon EACH: paprika, ground cumin
  • 3/4 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1-3/4 teaspoon chili powder ((not chilli powder))
  • Fine sea salt and freshly ground black pepper
  • 1 large sweet potato, (peeled and chopped (~3 cups; 345g))
  • 1 red pepper, (chopped )
  • 1 small yellow onion, (halved and sliced)
  • 5 tablespoons olive oil, (separated)
  • 1 can (14.5 oz.; 439g) chickpeas/garbanzo beans, (rinsed, drained, and dried)
  • 1 head broccoli, (coarsely chopped (~3 cups; 190g))
  • 13 oz. (368g) (fully cooked) smoked sausage, (cut into 1/2-inch thick slices Note 1)
  • Optional: seasoned and cooked quinoa or rice, fresh cilantro, lime wedges, avocado, sour cream, or hummus

Instruction

  • PREP: Preheat the oven to 400 degrees F. Set out a very large pan (I use this 15×21 inch pan) or use 2 smaller sheet pans. Prepare the seasoning mix by combining the paprika, garlic powder, ground cumin, ground coriander, chili powder, salt, and pepper in a small bowl and stirring together. (I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper, but add to your preference.) Set aside.
  • VEGGIE PREP: Peel the sweet potatoes and cut them into chunks. (I cut the sweet potato into coins and then each coin into 1-inch pieces.) Chop the peppers into thick squares and cut the onion into thick strips. (See video for sizing on the vegetables.)
  • FIRST VEGGIE ROAST: Place the prepared sweet potatoes, peppers, and onion on the sheet pan. Add two tablespoons olive oil (25g) and half of the seasoning mix (just eyeball it) on top. Toss to evenly coat all the veggies, space out the veggies so they aren't overlapping (the more room they have, the better they will roast) and bake for 20 minutes in preheated oven.
  • VEGGIE PREP #2: Meanwhile, prepare the remaining ingredients. Rinse and drain the chickpeas, and thoroughly dry (I like to dry in a salad spinner). Chop the broccoli into bite-sized pieces. Thinly slice the sausage.
  • SECOND VEGGIE ROAST: Remove from the oven and flip/stir all the veggies around and move to one side of the tray. On the other side of the tray, add the chickpeas, broccoli, and sausage. Add remaining 3 tablespoons (36g) oil and remaining seasoning. Toss together and space everything out to have plenty of room to roast -- See Note 3. Return to the oven and bake for another 15-20 minutes or until vegetables are crisp-tender and sausage is browned. Remove from the oven and toss everything once more.
  • ENJOY: Enjoy this dish hot out of the oven as is or over rice or quinoa. Add some fresh chopped cilantro and a squeeze of lime if desired. If desired, slice up an avocado to serve with.