Preheat oven to 400 degrees F and spray a 9x13-inch baking dish with non-stick cooking spray. Set aside. At the same time, line a large baking sheet with parchment paper.
In a large mixing bowl toss the cubed sweet potatoes with 2 tablespoons olive oil and a pinch of salt and pepper. Transfer to the prepared baking sheet, spreading the sweet potatoes in a single, even layer. Bake for approximately 20-25 minutes, or until potatoes are soft and edges are just starting to crisp.
As the sweet potatoes bake, heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and cook for 3-4 minutes, stirring frequently, or until onions start to soften. Stir in the garlic and cook for 1 minute more, stirring constantly.
Add the sausage to the skillet with the onions and garlic and use a wooden spoon or spatula to break it apart into smaller pieces (this gets easier as cooking progresses). Continually work to break the sausage into smaller pieces until the sausage and onion have combined and the sausage is nearly cooked.
Add the bell pepper and cauliflower to the skillet. Stir well to combine. Cook the sausage with the veggies until veggies just start to soften. Remove from heat and stir in the chopped kale.
Combine the sausage mixture with the roasted sweet potatoes in a large mixing bowl and set aside.
In a separate bowl combine the eggs with Mariani Walnutmilk and whisk well to combine.
Transfer the combined sausage and sweet potato mixture to the prepared baking dish. Carefully pour egg mixture over the sausage and potatoes. Bake in the preheated oven for 25-30 minutes, or until eggs are cooked and the center is set.
Garnish with fresh parsley and serve immediately or enjoy as leftovers for up to 3-4 days.