Heat the oven or grill to 425.
Thinly slice 1 small Onion.
Trim the ends off 1/2 lb. green beans. Cut in 2 inch pieces.
Wash sweet potatoes and peel, then dice to make 3 C.
Drain and rinse 1 Can of garbanzo beans, then pat dry.
Toss the vegetables with 2 T. olive oil, 1/2 t. each cumin powder, turmeric, coriander and garlic powders plus salt and pepper. Add a dash or more of cayenne pepper to your taste.
Arrange the vegetables and beans in a single layer on a baking sheet. Roast until the sweet potatoes and beans are brown on the bottom, then use a spatula to turn and mix them. Continue cooking until they are tender.