ROASTED VEGETABLES & CHICKPEA BOWL WITH HUMMUS DRESSING #vegetarian #easy #food #cauliflower #mushroom

Simmered veggies resemble sweets – you can't quit eating them! These Roasted Vegetables and Chickpea Bowls are showered with hummus dressing and are ideal for a light lunch. 284 calories and 6 Weight Watchers Freestyle SP

Broiled vegetables (and flame broiled) are a fabulous method to add flavor to servings of mixed greens, pasta dishes and panini. At the point when simmered or barbecued, the kind of the vegetables escalate, including a layer of sweet and exquisite flavor that can't be duplicated with some other fixing. What's more, believe it or not, I could eat a whole bowl of cooked mushrooms alone or sweet potatoes on their. They're that acceptable.

The motivation for this dressing comes incompletely from these curry hummus turkey burgers, however for the most part from my every day propensity for blending two or three tablespoons of hummus and a few shakes of hot sauce into my plates of mixed greens in lieu of serving of mixed greens dressing. Attempt it – you won't be disillusioned!

Also try our recipe : Quesadillas #vegetarian #healthyrecipes #food #vegan #familyfood

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
• 1/8 teaspoon kosher salt

Instructions :

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.

Source : bit.ly/2SnvkLw

Read more our recipe : Cilantro Lime Dressing #vegetarian #cilantro #easy #vegan #mushroom