Roasted Vegetables & Chickpea Bowls with Hummus Dressing

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Roasted veggies are like candy - you can't stop eating them! These Roasted Vegetable & Chickpea Bowls are drizzled with hummus dressing and are perfect for a light lunch. 284 calories and 6 Weight Watchers Freestyle SP

Serves 4

Ingredients

The vegetables

  • 12 oz. 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 tbsp olive oil
  • 1 ½ tsp curry powder
  • 1 tsp kosher salt
  • ¾ tsp paprika
  • ¾ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp ground pepper
  • 1 (14 oz.) can chickpeas, drained & rinsed
  • 4 cups (packed) spinach leaves

The dressing

  • 4 ½ tbsp plain hummus
  • 2 tsp fresh lemon juice
  • ¾ tsp hot sauce (I used Cholula)
  • 1 ½ tsp water
  • ½ tsp agave nectar
  • 1/8 tsp kosher salt

Directions

The vegetables:

  1. Preheat the oven to 425 degrees F. Lightly coat two baking sheets with cooking spray.
  2. In a large bowl, combine the sweet potato, cauliflower, carrots and onion. Pour in about ¾ of the olive oil and toss to coat.
  3. 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.
  4. Place the chickpeas in another bowl and toss with the remaining olive oil and spice mixture.
  5. 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.
  6. Switch the position of the baking sheets on the oven racks and an additional 10 minutes, or until the vegetables are tender.
  7. 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:

  1. In a bowl, whisk together the hummus, lemon juice, hot sauce, water, agave nectar and salt.

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Recipe Notes

Weight Watchers Points: 6 (Freestyle SmartPoints), 7 (Points+)

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