Cook the sweet potato cubes by boiling for 5-6 minutes (or microwaving on high for 4-5 minutes) until just fork-tender. A fork should pierce through with slight resistance. Drain well and set aside.

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the sliced chicken sausage and cook for about 5 minutes, stirring occasionally, until edges are browned and slightly crispy.

Add the broccoli florets, sliced zucchini, and cooked sweet potatoes to the skillet with the sausage. Stir to combine evenly.

Sprinkle the garlic powder, black pepper, and smoked paprika over the mixture, then drizzle with soy sauce or coconut aminos. Toss well to coat everything evenly.

Continue cooking for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp and heated through. Remove from heat and serve in bowls, garnishing with parmesan or nutritional yeast if desired.