Place the sweet potato in a saucepan and cover with water. Bring to a boil and simmer until the sweet potato is soft and can easily be stabbed with a fork. Once cooked, drain the water and mash the sweet potato. Stir through the olive oil and season with salt and pepper.
In the meantime, combine the chicken mince, garlic, parsley, salt and pepper in a bowl. Form the mixture into even sized meatballs.
Heat the olive oil in a pan and cook the meatballs for 10 minutes, turning occasionally so all sides are golden and the meatballs are cooked through. Remove from the heat.
In the same pan, add the garlic and sauté for 1 minute to golden.
Add the broccoli and zucchini to the pan, season with salt and pepper and cook for 5 minutes to soften.
Next, add the spinach to the pan and cook for another 2-3 minutes to wilt.
Plate up the mashed sweet potato, sautéed greens and meatballs.