Begin by dicing the sweet potatoes into uniform ½-inch cubes and trimming the Brussels sprouts, slicing them in half.

In a large skillet, heat 2 tablespoons of olive or avocado oil over medium heat until shimmering.

Add the diced sweet potatoes to the skillet in a single layer and sauté for 8-10 minutes until tender and golden brown.

Once sweet potatoes are ready, add halved Brussels sprouts, onions, and bell peppers. Season with smoked paprika, garlic powder, onion powder, thyme, salt, and pepper.

If using cooked bacon or tofu, fold it in during the last 5 minutes of cooking.

Remove from heat and garnish with fresh herbs, avocado, and hot sauce before serving.