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.