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Curried Roasted Vegetable and Chickpea Bowls with Zesty Hummus Dressing

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.
2
40 min
TOTAL TIME
394
CALORIES
$1.41
PER SERVING
Curried Roasted Vegetable and Chickpea Bowls with Zesty Hummus Dressing
Ingredients
VEGETABLES
4 SERVINGS
Olive Oil
2 tbsp olive oil
Garlic Powder
1/2 tsp garlic powder
Kosher Salt
1 tsp kosher salt
Spinach Leaves
4 cups spinach leaves
packed
Sweet Potato
12 oz sweet potato
peeled and diced
Cauliflower Florets
2 cups cauliflower florets
Carrots
2 whole carrots
peeled and sliced
Red Onion
1/2 whole red onion
chopped
Curry Powder
1 1/2 tsp curry powder
Paprika
3/4 tsp paprika
Ground Cumin
3/4 tsp ground cumin
Canned Chickpeas
14 oz canned chickpeas
drained and rinsed
Ground Pepper
1/2 tsp ground pepper
DRESSING
Water
1 1/2 tsp water
Agave Nectar
1/2 tsp agave nectar
Lemon Juice
2 tsp lemon juice
Kosher Salt
1/4 tsp kosher salt
Hot Sauce
3/4 tsp hot sauce
Plain Hummus
4 1/2 tbsp plain hummus
Directions
VEGETABLES
15 min
PREP TIME
25 min
COOK TIME
40 min
TOTAL TIME
1
Preheat the oven to 425 degrees F. Lightly coat two baking sheets with cooking spray.
2
In a large bowl, combine the diced sweet potato, cauliflower florets, sliced carrots, and chopped red onion.
3
Add the olive oil to the bowl and toss to coat the vegetables.
4
In a small bowl, mix together the curry powder, kosher salt, paprika, cumin, garlic powder, and ground pepper.
5
Sprinkle the spice mixture over the vegetables and toss to coat.
6
In a separate bowl, mix the drained and rinsed chickpeas with half of the spice mixture.
7
Spread the seasoned vegetables evenly across the baking sheets, and roast for 15 minutes.
8
After 15 minutes, remove the baking sheets from the oven, divide the seasoned chickpeas between them, and mix with the vegetables.
9
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
10
In a small bowl, whisk together the plain hummus, fresh lemon juice, hot sauce, water, agave nectar, and kosher salt.
ASSEMBLY
11
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
VEGETARIAN
VEGAN