Cooklist AI

Curried Roasted Vegetable and Chickpea Bowls with Zesty Hummus Dressing

Name: Curried Roasted Vegetable and Chickpea Bowls with Zesty Hummus Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; ½ teaspoon garlic powder; 1 ½ teaspoon water; ½ teaspoon agave nectar; 1 teaspoon kosher salt; 4 cups packed spinach leaves; 2 teaspoons fresh lemon juice; ¼ teaspoon kosher salt; ¾ teaspoon hot sauce; 12 ounces sweet potato, peeled and diced; 2 cups cauliflower florets; 2 carrots, peeled and sliced; ½ red onion, chopped; 1 ½ teaspoons curry powder; ¾ teaspoon paprika; ¾ teaspoon ground cumin; 14-ounce can of chickpeas, drained and rinsed; 4 ½ tablespoons plain hummus; ½ teaspoon ground pepper

Savor the scrumptious flavors of curry-spiced roasted vegetables and chickpeas, served atop a bed of fresh spinach and drizzled with a zesty hummus dressing. This nutritious and satisfying dish will become your go-to for quick, healthy lunches.



40 min

TOTAL TIME

394

CALORIES

$1.41

PER SERVING

Curried Roasted Vegetable and Chickpea Bowls with Zesty Hummus Dressing

Ingredients

VEGETABLES

4 SERVINGS

2 tbsp olive oil

1/2 tsp garlic powder

1 tsp kosher salt

4 cups spinach leaves

packed

12 oz sweet potato

peeled and diced

2 cups cauliflower florets

1 1/2 tsp curry powder

3/4 tsp paprika

3/4 tsp ground cumin

14 oz canned chickpeas

drained and rinsed

1/2 tsp ground pepper

DRESSING

4 1/2 tbsp plain hummus

Directions

VEGETABLES

15 min

PREP TIME

25 min

COOK TIME

40 min

TOTAL TIME

Preheat the oven to 425 degrees F. Lightly coat two baking sheets with cooking spray.

In a large bowl, combine the diced sweet potato, cauliflower florets, sliced carrots, and chopped red onion.

Add the olive oil to the bowl and toss to coat the vegetables.

In a small bowl, mix together the curry powder, kosher salt, paprika, cumin, garlic powder, and ground pepper.

Sprinkle the spice mixture over the vegetables and toss to coat.

In a separate bowl, mix the drained and rinsed chickpeas with half of the spice mixture.

Spread the seasoned vegetables evenly across the baking sheets, and roast for 15 minutes.

After 15 minutes, remove the baking sheets from the oven, divide the seasoned chickpeas between them, and mix with the vegetables.

Switch the position of the baking sheets on the oven racks and roast for an additional 10 minutes, or until the vegetables are tender.

DRESSING

In a small bowl, whisk together the plain hummus, fresh lemon juice, hot sauce, water, agave nectar, and kosher salt.

ASSEMBLY

Divide the spinach leaves among 4 serving bowls. Top each bowl with equal portions of the roasted vegetable and chickpea mixture, then drizzle with the zesty hummus dressing.

Health Info

Macros

92g

CARBS

16g

FAT

25g

PROTEIN

Allowed on these diets

GLUTEN FREE

LACTOSE FREE

MEDITERRANEAN