Place cut sweet potato on a steamer basket, add water to pot and steam until potatoes are tender, 10-12 minutes. Cool.
In a food processor, combine the garbanzo beans, rice, nutritional yeast, poultry seasoning, turmeric, salt, and pepper. Pulse mixture until semi smooth, add sweet potatoes and mix until well combined and smooth.
Using a 1 oz scoop, form into balls and flatten into a “nugget” and roll in panko crumbs, setting the nuggets on prepared baking sheet.
Bake for 30-40 minutes until nuggets are firm and golden brown. Serve with Honey Mustard Dressing.