Curried Roasted Vegetable and Chickpea Bowls with Zesty Hummus Dressing

Ingredients

• ½ teaspoon ground pepper
• ½ red onion, chopped
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon agave nectar
• 1 ½ teaspoon water
• 1 teaspoon kosher salt
• ¾ teaspoon hot sauce
• 4 cups packed spinach leaves
• 2 teaspoons fresh lemon juice
• 12 ounces sweet potato, peeled and diced
• 2 carrots, peeled and sliced
• ¾ teaspoon paprika
• 1 ½ teaspoons curry powder
• 14-ounce can of chickpeas, drained and rinsed
• ¾ teaspoon ground cumin
• 4 ½ tablespoons plain hummus
• ¼ teaspoon kosher salt
• 2 cups cauliflower florets