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Rosemary Roasted Root Vegetable Panzanella
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Rosemary Roasted Root Vegetable Panzanella
2/4
Rosemary Roasted Root Vegetable Panzanella
3/4
Rosemary Roasted Root Vegetable Panzanella
4/4
92%
7
minimalistbaker.com
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
61
Moderate
Glycemic Load
53
High

Nutrition per serving

Calories584.8 kcal (29%)
Total Fat21.8 g (31%)
Carbs83.9 g (32%)
Sugars9.9 g (11%)
Protein17.9 g (36%)
Sodium958 mg (48%)
Fiber19.1 g (68%)
% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

3 cups peeled, chopped root vegetables ((such as beets, carrots, or sweet potato))
3 cupsroot vegetables
peeled, chopped, such as beets, carrots, or sweet potato
1 medium leek, halved, rinsed clean, and chopped into 1/4-inch slices
1leek
medium, halved, rinsed clean, and chopped into 1/4-inch slices
1 Tbsp avocado or olive oil
1 Tbspavocado oil
or olive
1 healthy pinch each salt and black pepper
1 pinchsalt
1 healthy pinch each salt and black pepper
1 pinchblack pepper
2 sprigs fresh rosemary, chopped ((or sub dried))
2 sprigsfresh rosemary
chopped, or sub dried
1 15-ounce can chickpeas, rinsed and drained and patted dry with a towel
1 x 15 ouncecan chickpeas
rinsed and drained and patted dry with a towel
1 sprig fresh rosemary, chopped ((or sub dried))
1 sprigfresh rosemary
chopped, or sub dried
5 cloves garlic, crushed or roughly chopped ((optional))
5 clovesgarlic
crushed or roughly chopped, optional
2 cups day old sturdy bread, cubed ((such as sourdough // if gluten-free, use gluten-free bread or omit))
2 cupsbread
day old, sturdy, cubed, such as sourdough if gluten-free, use gluten-free bread or omit
1 tsp avocado oil
1 tspavocado oil
1 healthy pinch each salt and pepper
1 pinchsalt
1 healthy pinch each salt and pepper
1 pinchpepper
1/4 cup tahini ((cashew butter could also work here, or sub olive oil to make it more of a vinaigrette))
¼ cuptahini
cashew butter could also work here, or sub olive oil to make it more of a vinaigrette
1 ½ tsp whole grain mustard
1 ½ tspwhole grain mustard
2-3 Tbsp lemon juice ((~1 large lemon))
2 Tbsplemon juice
1 large lemon
1 tsp apple cider vinegar
1 tspapple cider vinegar
2-3 tsp maple syrup
2 tspmaple syrup
2-4 Tbsp water to thin
2 Tbspwater
to thin
1 large bundle kale, torn into bite-size pieces, large stems removed ((1 large bundle is ~200 g))
200gkale
large, torn into bite-size pieces, large stems removed
2 Tbsp lemon juice ((optional))
2 Tbsplemon juice
optional
1 pinch each salt and pepper ((optional))
1 pinchsalt
1 pinch each salt and pepper ((optional))
1 pinchpepper
optional

Instructions

View on minimalistbaker.com
↑Support creators by visiting their site 😊

Notes

13 liked
1 disliked
Fresh
Go-to
Delicious
Makes leftovers
Easy

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