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Roasted Vegetables & Chickpea Bowl with Hummus Dressing -
Ingredients
  • subheading: 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
  • subheading: 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
Steps
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