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Heat barbecue to medium-high heat (425°F).
Sweet Potatoes Depending on how much space you have on your grill, you may want to make these in the oven. Toss the sweet potatoes with olive oil, salt and pepper.
Using a vegetable grilling basket or plate, cook the sweet potatoes, stirring often, for 15-20 minutes, or until cooked through.
Sausage: Pierce with a knife and grill for 10-15 minutes, turning every 2-3 minutes, until cooked through.
Mixed veggies: Toss veggies with olive oil and salt and pepper.
Grill on a vegetable grilling basket or plate, stirring every 2-3 minutes, until cooked through (10 or so minutes).
Pre-heat oven to 425°F. Line a baking sheet with parchment and set aside.
Arrange sweet potato cubes on the baking sheet, and bake for 15 minutes.
Give them a stir and return to the oven for another 10 or so minutes, until they are easily pierced with a fork.
Add the vegetables and sausages to a separate sheet pan, and cook for 10-15 minutes, until cooked through.
Divide the sweet potatoes, sausages and vegetables evenly between four meal prep containers.
Shake together all ingredients tahini dressing ingredients. Add additional water until thinned to your desired consistency.
Portion out tahini dressing into condiment containers, or you may drizzle over the bowls immediately.