Preheat oven to 400 degrees F. Peel and cut the 3 potatoes into wedges (for a medium potato, cut lengthwise then cut each piece into 3). Rinse them and pat dry. Arrange them on a baking tray lined with parchment paper. Sprinkle them with oil, salt and pepper to taste, and spread out on tray. Cover with foil and place into oven. Bake for 20 minutes, then remove the foil and flip, and bake until tender.
Meanwhile, on a second tray, place the 3 cups broccoli florets. Sprinkle them with oil, salt and pepper and toss to coat. Place them into the oven after the potatoes have been in for 25 minutes. Remove once broccoli has started to lightly brown and are fork tender.
Place the Beyond Meat Patties into a medium mixing bowl and add the seasonings (½ tsp. kosher salt, ¾ tsp. garlic powder, ½ tsp. onion powder, ¼ tsp. paprika, ¼ tsp. cumin, ½ tsp. coriander, ¼ tsp. ground cinnamon).
Thoroughly mix with a fork. Shape into 8 thick burger patties. In a large pan over medium heat, arrange the patties (or cook in two batches), about 3-4 minutes per side (they should be golden brown - but careful not to overcook).
Meanwhile, in a small bowl, whisk together the sauce ingredients (1/4 cup vegan mayo or Greek yogurt, juice of 1/2 lemon, 1 tsp. dijon mustard,1/2 tsp. kosher salt, ¼ tsp. onion powder, ½ tsp. garlic powder, 1 Tbsp. maple syrup, 1/8 tsp. cayenne).
Serve patties with crispy potatoes, roasted broccoli, and drizzle with creamy sauce. Top with optional pomegranate seeds and chopped fresh cilantro or parsley.