Begin by cutting the sweet potatoes into equal-sized cubes. Place them in a pot of boiling water and cook for about 10 minutes until tender. Drain and set aside to cool.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add sliced chicken sausage and cook for about 5 minutes until browned.

Once browned, add cooked sweet potatoes, broccoli, and zucchini to the skillet. Stir gently to combine.

Drizzle with 2 tablespoons of soy sauce or coconut aminos. Sprinkle in garlic powder, black pepper, and smoked paprika. Mix thoroughly.

Continue to cook for 5 to 7 minutes, stirring occasionally until vegetables are tender-crisp.

Remove from heat and serve hot, optionally garnish with grated Parmesan or nutritional yeast.