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}

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Roasted Vegetables & Chickpea Bowls with Hummus Dressing

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

4.84 from 18 votes

Print Pin Rate

Course: Entrees

Cuisine: Middle Eastern

Keyword: Gluten Free, Vegan, Vegetarian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: Servings

Calories: 373kcal

Author: Dara Michalski | Cookin' Canuck

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
⅛ 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

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

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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.

Comments

4.84 from 18 votes (6 ratings without comment)

Roasted Vegetables & Chickpea Bowl with Hummus Dressing

Tips for making these roasted vegetables & chickpea bowls: