Step 1

Preheat oven to 425F. Combine all ingredients in a medium bowl and mix well. Transfer to a sheet pan lined with parchment paper.

Step 2

In the same bowl used above, combine the carrots, olive oil, garlic powder, turmeric, paprika, maple syrup, and salt. Mix well and transfer to the sheet pan from the previous step.

Step 3

Using the same bowl, combine the zucchini, olive oil, and a sprinkle of salt and pepper, mix well. Transfer to the sheet pan.

Step 4

Bake everything for 15 minutes. Flip/stir everything and bake for another 15-20 minutes, until potatoes are tender and chickpeas are crisp.

Step 5

Preheat olive oil in a large skillet over medium-high heat. Add the minced garlic and kale. Sauté, stirring often, until kale wilts. Sprinkle kale with 1 tsp lemon juice, and a pinch of salt and pepper. Continue sautéing until kale is tender. Taste and adjust seasoning if necessary.

Step 6

Combine all ingredients (in a blender or using a whisk.) Thin with water if necessary. Taste and adjust seasoning.

Step 7

Divide kale between 2 bowls. Top each bowl with 1/2 of the roasted potatoes, 1/2 of the carrots, and 1/2 of the zucchini. Top with 1/2 of the chickpeas and a drizzle of hummus dressing.