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Export 16 ingredients for grocery delivery
Step 1
Preheat the oven to 425 degrees F. Lightly coat two baking sheets with cooking spray.
Step 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.
Step 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.
Step 4
Place the chickpeas in another bowl and toss with the remaining olive oil and spice mixture.
Step 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.
Step 6
Switch the position of the baking sheets on the oven racks and an additional 10 minutes, or until the vegetables are tender.
Step 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.
Step 8
In a bowl, whisk together the hummus, lemon juice, hot sauce, water, agave nectar and salt.
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