Preheat oven to 400 degrees Fahrenheit.
Wash sweet potato, cut off any bad spots and cut into cubes.
Add to a baking sheet with half of avocado oil. Roast for 15 minutes.
Meanwhile, chop squash, zucchini and bell pepper.
Add into a large bowl with broccoli florets and chickpeas.
Add in spices, the rest of the avocado oil and juice and zest from lemon. Stir to combine.
Remove baking sheet from oven and add in the veggie chickpea mixture.
Roast for 30 more minutes.
Serve over brown rice or quinoa. Enjoy!