Roasted veggies are like candy - you can't stop eating them! These Roasted Vegetables & Chickpea Bowls are drizzled with hummus dressing and are perfect for a light lunch. 284 calories and 6 Weight Watchers Freestyle SP
Roasted Vegetables & Chickpea Bowl with Hummus Dressing
Roasted vegetables (and grilled) are a fantastic way to add flavor to salads, pasta dishes and panini. When roasted or grilled, the flavor of the vegetables intensify, adding a layer of sweet and savory flavor that can't be replicated with any other ingredient. And, truth be told, I could eat an entire bowl of roasted mushrooms on their own or sweet potatoes on their. They're that good.
The inspiration for this dressing comes partly from these curry hummus turkey burgers, but mostly from my daily habit of mixing a couple of tablespoons of hummus and several shakes of hot sauce into my salads in lieu of salad dressing. Try it - you won't be disappointed!
Tips for making these roasted vegetables & chickpea bowls:
- For these bowls, I used sweet potato, cauliflower, red onion and some pretty multi-colored carrots. Other good options would be parsnips, mushrooms, broccoli or beets.
- Below, I go into detail about how to roast vegetables, so I won't belabor that point here. Let's just say that it's as simple as can be - a hot oven, a little olive oil and plenty of seasoning.
- I went for a curry flavor profile for this recipe, using a mixture of curry powder, cumin, paprika and garlic powder. The curry flavor is also mirrored in the dressing.
- For a dose of protein, I added some chickpeas. The first time I made this recipe, I roasted the chickpeas for the same amount of time as the vegetables. However, this produced tough skins and slightly dried out chickpeas. While I love crispy roasted chickpeas for snacking, they really require a longer roasting time. Instead, I decided to simply warm the chickpeas by adding them in the last 10 minutes of the roasting process.
- The dressing comes together in under a minute. Simply whisk together some hummus, lemon juice, curry powder, a dash of hot sauce (my favorite is Cholula - affiliate link), water, agave and salt.
How to roast vegetables:
- Preheat the oven to 425 degrees F. This is the temperature that I find works the best for roasting vegetables.
- Start by cutting the vegetables into even pieces. The more evenly the vegetables are chopped or diced, the more evenly they will cook.
- Toss the vegetables with olive oil, and season well with salt and pepper. Add any herbs or spices that you prefer. For example, if you want a classic herb flavor, use rosemary, thyme, oregano and/or sage. If a southwestern flair is what you're after, use cumin, paprika, oregano and chili pepper.
- Transfer the vegetables to a large baking sheet. If the vegetables are crowded, divide between two baking sheets. The goal is to partially brown the vegetables for extra flavor, and if the vegetables are crowded, they will steam rather than brown.
- Roasting time is dependent on a couple of things: Size of the vegetables pieces and the density of the specific vegetable. For example, a 1-inch piece of sweet potato will take longer to cook than a 1-inch piece of cauliflower. Compensate for this by cutting the denser vegetables into smaller pieces. The vegetables should be fork tender when they're done roasting.
Other oven roasted vegetables recipes:
Easy Roasted Mushrooms with Rosemary & Garlic {Cookin' Canuck}
Roasted Vegetables Lasagna Rolls {Cookin' Canuck}
Balsamic Roasted Vegetable & Quinoa Salad {The Real Food Dietitians}
Roasted Vegetable Enchiladas {Cookie + Kate}
Printable Recipe
Roasted Vegetables & Chickpea Bowls with Hummus Dressing
Ingredients
The Vegetables:
- 12 ounces sweet potato peeled & cut into ½-inch pieces
- 2 cups cauliflower florets
- 2 carrots peeled & cut into ½-inch pieces
- ½ red onion quartered through the root & cut into chunks
- 2 tablespoons olive oil
- 1 ½ teaspoons curry powder
- 1 teaspoon kosher salt
- ¾ teaspoon paprika
- ¾ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon ground pepper
- 14 ounce can of chickpeas, drained & rinsed
- 4 cups packed spinach leaves
The Dressing:
- 4 ½ tablespoons plain hummus
- 2 teaspoons fresh lemon juice
- ¾ teaspoon hot sauce I used Cholula
- 1 ½ teaspoon water
- ½ teaspoon agave nectar
- â…› teaspoon kosher salt
Instructions
The Vegetables:
- Preheat the oven to 425 degrees F. Lightly coat two baking sheets with cooking spray.
- In a large bowl, combine the sweet potato, cauliflower, carrots and onion. Pour in about ¾ of the olive oil and toss to coat.
- In a small bowl, stir together the curry powder, kosher salt, paprika, cumin, garlic powder and ground pepper. Sprinkle about ¾ of the mixture over the vegetables and toss to coat.
- Place the chickpeas in another bowl and toss with the remaining olive oil and spice mixture.
- Divide the vegetables between the two baking sheets and roast for 15 minutes. Divide the chickpeas between the baking sheets and stir to mix with the vegetables.
- Switch the position of the baking sheets on the oven racks and an additional 10 minutes, or until the vegetables are tender.
- Divide the spinach between 4 bowls, then top each with 1 cup of roasted vegetable/chickpea mixture and 1 tablespoon plus 1 teaspoon dressing. Serve.
The Dressing:
- In a bowl, whisk together the hummus, lemon juice, hot sauce, water, agave nectar and salt.
Video
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Karen Manasco
Dara, thank you for this recipe. I am eating it, or rather, shoveling it in as I type this. LOL.
I didn't have cauliflower on hand, but I did have a bag of Brussels sprouts, out of Agave, but did have honey, and added a bit of chicken breast. Otherwise, verbatim.
Easy to make, comes together quickly, and the roasting period gives ample time for cleanup before dinner.
The sweet potatoes were so creamy! Will make again. Thank you.
Dara
I'm so glad to hear that, Karen! This is one of my go-to recipes. It never gets old for me!
Kara
This is hands down one of the most favorite meals in my household. The flavors are perfect and a big bowl of this is so comforting. I printed this recipe out and put it in my cookbook. So glad I came across this page!
Dara
That's so great to hear, Kara! Thank you for taking the time to comment.
Paige
people who are here reading these comments.. deciding if you want to make this... MAKE IT. Please. I seriously don’t like vegetables and have been trying every recipe I can to make them palatable for my Oreo-loving tongue.... and this was not only palatable.. but delicious. I forgot to add agave/honey to the sauce, I didn’t have spinach, but I added cilantro... so. Good. I’m so happy!
Dara
I'm thrilled to hear this, Paige! Thank you for the rave review. 🙂
Sandra
Made this over kale (massaged it with the hummus dressing) and for veggies, I added a zucchini, an aubergine, some broccoli. As such, I doubled the spices for the extra veggies. I also topped it with some crumbled feta cheese. Came out absolutely delicious! I definitely want to make this with a variety of veggies and maybe use some halloumi next time... Great recipe and great base for lots of creativity!
Erin
Can I substitute the agave nectar for honey? Or do you have any other suggestions for substitutes?
Dara
Either agave nectar or honey work well!
Brittany L Matson
Wow! This recipe is AWESOME! I love the spices used for the veggies and chick peas and man did it make my house smell amazing when they were roasting. I work in a medical office and made it to bring in and share. The doctor I work for is very healthy and rarely eats things that the staff bring in but I told her what I had made and she wanted to try it! Well.....she LOVED it, so much so she asked that I send her the recipe! Anyway I will definitely be making this again and again. Woo Hoo
Dara
I'm so thrilled to hear that, Brittany! It's a favorite here, too.
Suzanne Holt
Made this recipe last night and it was amazing! It took me awhile to prepare but was definitely worth it.
Dara
That's great to hear!
Kim
Because of health concerns, our little family has recently begun to eat a more plant-based diet. Honestly , been a change that I wasn’t very happy about, but we are getting the hang of it. Anyway , THIS recipe is my favourite of all the many new recipes I’ve tried and the one I actually look forward to when it is on our weekly meal plan. It is so delicious that I forget how amazingly healthy it it. Thanks Dara, from a fellow Canuck!
Dara
Hi Kim, I'm sorry to hear about the health concerns, but so happy that this recipe is able to fit into your plant-based diet!
Brianna
I made this (minus the chickpeas because my husband isn't into them) tonight and it was delicious! I'll be making it again very soon (possibly tomorrow). Thank you so much for this delicious, healthy recipe!
AB
Silly question, but this is meant to be eaten hot right?
Dara
Not a silly question at all! I like to eat it hot, but it's also good at room temperature. If you have leftover roasted veggies, store them in the fridge, then reheat in the microwave before serving.
Frances
This is mykind of salad, I oould eat it every day. Loved the spice blend., made it up to use on individual servings. I roast a bunch of veggies for various uses at one time and then use them for a few days in different ways., so they didn't get the spice treatmenet till I decided to make this as I had all of the mentioned items. I didn't use oil and just did a squeeze of lemon juice on vegies tossed a teaspoon or two of the seasoning and served over a bed of spinach. I found Oasis roasted red pepper hummus that supposedly has 28 calories in two tabs so I just used some of that over the salad. Great!
Donna
I'm going to try this no matter what, but you have two different calorie counts listed, 284 and 373. I am curious which is correct.
Thanks, Donna
Suzy
These bowls are calling my name! Love all the veggies. And that drizzle of hummus is bomb!
Sues
I love everything about these bowls!! One of those meals where you are eating healthy, but don't actually feel like you're eating healthy because it tastes SO good!
Beth Pierce
This was delicious! I just love curry so I knew this was a winner! Thanks for the fabulous recipe!
donna
This is delicious with the combination of spices. Really over the top delicious. I put this over your cauliflower rice with carnalized onions and spinach. We loved it.
Charlie
This sounds really good, although I'll have to take the curry out.
I'm going to try it, after a trip to the grocery store :~D
Thanks for sharing
Rachael
This was delicious!!! Thank you for sharing 🙂
Dara
I'm so glad to hear you enjoyed it, Rachael!
Hofterzielbeek
Loved making this. This was an amazing salad. Thanks for sharing the recipe.
Jeanne
Chickpeas aren't in your ingredient list. Is it 1 can, rinsed and drained?
Dara
Yes! Thank you for catching that, Jeanne. All fixed now.