One pan healthy roasted sausage, chickpeas, and veggies tossed in Mexican-inspired spices.
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 paprika, garlic powder, ground cumin, ground coriander, chili powder, 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: peel the sweet potatoes and cut into chunks. (I cut the sweet potato into coins and then each coin into 4 chunks) Chop the peppers into thick squares and cut the onion into thick strips. (See video for sizing on the vegetables)
Place the prepared sweet potatoes, peppers, and onion on the prepared sheet pan. Add two tablespoons olive oil and half of the spices on top. Toss to evenly coat all the veggies 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 veggies around and section to one side of the tray. On the other side of the tray, add the chickpeas, broccoli, and sausage. Add remaining 3 tablespoons 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.
Enjoy with rice or quinoa and fresh chopped cilantro if desired.
To meal prep: see blogpost for instructions