Preheat oven to 180 C and line a baking tray with baking paper (or use a good non stick tray!). Cut potato and sweet potato into chunks, coat in a drizzle of olive oil, season with garlic powder, salt & pepper, and place in the oven on the tray. Roast for about 15 minutes. While these are roasting, slice the capsicum into thick strips and cut the sprouts in half, and coat in olive oil, garlic powder and salt & pepper as well. Add them to the tray and roast the whole lot of veggies again for about 20-25 minutes longer, or until cooked through and browning at the edges.
Cut the chorizo into slices approximately 5mm thick. Heat a frypan to a moderate-high heat and cook the chorizo - you don't usually need to add much oil to the pan, if any, as the chorizo cooks in its own fat.
Once the chorizo is almost cooked through, reduce heat to low and add in the maple syrup and apple cider vinegar. Coat the chorizo and cook for a further 2-3 minutes until the glaze thickens slightly.
To make the yoghurt sauce, simply combine all of the ingredients together and season with salt and pepper. Add a little water if you want a thinner sauce.
Serve up the bowls by dividing up the vegetables, chorizo, chickpeas and yoghurt sauce between two individual serving bowls (though I like to serve the yoghurt sauce as a dipping sauce on the side). Drizzle over any glaze leftover in the frypan, too. Any excess vegetables can be popped in an airtight container in the fridge to use for another meal.
*Use any vegetables you like in these bowls - I also love oven baked cauliflower, broccoli, zucchini and red onion in this recipe. You can also use different legumes like cannellini beans or brown lentils.
*Make sure you check that the chorizo sausage is gluten free - some sausages are made with wheat flour or wheat products somehow packed in there, though a chorizo sausage shouldn't have this.