Rosemary Roasted Root Vegetable Panzanella

Name: Rosemary Roasted Root Vegetable Panzanella
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 3 cups peeled, chopped root vegetables ((such as beets, carrots, or sweet potato)); 1 medium leek, halved, rinsed clean, and chopped into 1/4-inch slices; 1 Tbsp avocado or olive oil; 1 healthy pinch each salt and black pepper; 2 sprigs fresh rosemary, chopped ((or sub dried)); 1 15-ounce can chickpeas, rinsed and drained and patted dry with a towel; 1 Tbsp avocado or olive oil; 1 healthy pinch each salt and black pepper; 1 sprig fresh rosemary, chopped ((or sub dried)); 5 cloves garlic, crushed or roughly chopped ((optional)); 2 cups day old sturdy bread, cubed ((such as sourdough // if gluten-free, use gluten-free bread or omit)); 1 tsp avocado oil; 1 healthy pinch each salt and pepper; 1/4 cup tahini ((cashew butter could also work here, or sub olive oil to make it more of a vinaigrette)); 1 ½ tsp whole grain mustard; 2-3 Tbsp lemon juice ((~1 large lemon)); 1 tsp apple cider vinegar; 2-3 tsp maple syrup; 1 healthy pinch each salt and pepper; 2-4 Tbsp water to thin; 1 large bundle kale, torn into bite-size pieces, large stems removed ((1 large bundle is ~200 g)); 2 Tbsp lemon juice ((optional)); 1 pinch each salt and pepper ((optional))

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: Tue, 03 Aug 2021 17:46:58 GMT