Coat cauliflower, Brussels, sweet potato cherry tomatoes, and onion in avocado oil, and season with garlic powder, salt and pepper
Spread evenly across two parchment lined cookie sheets
Bake at 400 for 45 minutes, tossing halfway through
Heat 1/2 tsp avocado oil on a skillet at medium heat
Add the sausages, and cook for 5 minutes, flipping halfway through
For the sauce, add all ingredients to a blender and blend until smooth
Assemble roasted veggies and sausage into a bowl and top with cilantro, pomegranate seeds and sauce