By minimalistbaker.com
Rosemary Roasted Root Vegetable Panzanella
Instructions
Prep:5minCook:25min
An autumnal panzanella featuring rosemary roasted root vegetables, garlicky chickpeas, and jumbo croutons. Topped with a mustard tahini dressing for the ultimate plant-based meal or side.
Updated at: Thu, 10 Aug 2023 14:54:08 GMT
Nutrition balance score
Great
Glycemic Index
60
Moderate
Glycemic Load
53
High
Nutrition per serving
Calories591.7 kcal (30%)
Total Fat21.5 g (31%)
Carbs86 g (33%)
Sugars10.5 g (12%)
Protein18.6 g (37%)
Sodium873 mg (44%)
Fiber18.9 g (67%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
3 cupsroot vegetables
peeled, chopped, such as beets, carrots, or sweet potato
1leek
medium, halved, rinsed clean, and chopped into 1/4-inch slices
1 Tbspavocado oil
or olive
1 pinchsalt
1 pinchblack pepper
2 sprigsfresh rosemary
chopped, or sub dried
1 x 15 ouncecan chickpeas
rinsed and drained and patted dry with a towel
1 sprigfresh rosemary
chopped, or sub dried
5 clovesgarlic
crushed or roughly chopped, optional
2 cupsbread
day old, sturdy, cubed, such as sourdough if gluten-free, use gluten-free bread or omit
1 tspavocado oil
1 pinchsalt
1 pinchpepper
¼ cuptahini
cashew butter could also work here, or sub olive oil to make it more of a vinaigrette
1 ½ tspwhole grain mustard
2 Tbsplemon juice
1 large lemon
1 tspapple cider vinegar
2 tspmaple syrup
2 Tbspwater
to thin
200gkale
large, torn into bite-size pieces, large stems removed
2 Tbsplemon juice
optional
1 pinchsalt
1 pinchpepper
optional
Instructions
View on minimalistbaker.com
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Notes
13 liked
1 disliked
Fresh
Go-to
Delicious
Makes leftovers
Easy
