Begin by boiling or microwaving the sweet potato slices until they are just tender, but not mushy. Drain the sweet potatoes and set them aside.

Heat the olive oil in a skillet over medium-high heat.

Add the sliced chicken sausage and cook until browned and crisped around the edges, about 5 minutes.

Toss the broccoli, zucchini, and cooked sweet potatoes into the skillet with the sausage. Stir to combine evenly.

Add the soy sauce or coconut aminos, garlic powder, black pepper, and smoked paprika. Stir well to ensure the seasonings are distributed.

Continue cooking for 5 to 7 minutes, stirring occasionally, until vegetables are tender-crisp and everything is heated through.

Remove from heat, transfer to serving bowls, and if desired, garnish with grated parmesan or nutritional yeast. Serve hot.