Preheat your oven to 400°F (200°C). Toss diced sweet potatoes and Brussels sprouts with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 25-30 minutes.

Heat olive oil in a non-stick skillet over medium-high heat. Add chicken sausage and cook for 5-7 minutes until browned. Stir in lemon zest, juice, parsley, and oregano.

In a mixing bowl, whisk almond milk, chia seeds, maple syrup, and vanilla extract. Let sit for 5 minutes, then refrigerate for at least 30 minutes until thickened. Layer chia pudding with mixed berries and Greek yogurt before serving.

In a large bowl, whisk eggs with almond milk, salt, and pepper. Cook diced bell peppers in skillet for 3-4 minutes, add spinach until wilted, then pour in egg mixture. Cook until mostly set but still moist. Stir in feta if using.

Serve the protein scramble, chicken sausage, roasted hash, and berry parfaits on platters.