Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large sheet pan with parchment paper or lightly oil it so the vegetables don’t stick.

In a large bowl, toss the diced sweet potatoes, broccoli florets, and chickpeas with olive oil, smoked paprika, cumin, garlic powder, and a pinch of salt and pepper. The idea is to coat everything evenly without overloading the pan.

Spread the mixture in a single layer on the sheet pan. If the pan is crowded, the vegetables may steam rather than roast, so don’t crowd them. Give them a little space to breathe.

Roast for 20 to 25 minutes, shaking the pan halfway through so the vegetables roast evenly. They’re done when the sweet potatoes are tender and the broccoli edges are lightly caramelized.

Remove from the oven and taste for seasoning. If you like, squeeze fresh lemon over the top for a bright finish. Serve as is or over grains like quinoa, farro, or brown rice, and add a handful of greens if you’d like a more filling bowl.