Rosemary Roasted Root Vegetable Panzanella
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Minimalist Baker · by Minimalist Baker★ 5.0 (24)

Rosemary Roasted Root Vegetable Panzanella

NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 41%
CARBS 95G59% OF CAL
21G FIBER57G OTHER16G TOTAL SUGAR
FAT 23G32% OF CAL
3G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted root vegetables and chickpeas with crispy croutons and kale, dressed with mustard tahini vinaigrette. Plant-based, hearty, and flavorful.

mainmediterraneansaladbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 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 sprig fresh rosemary, chopped ((or sub dried))
  • 5 cloves garlic, crushed or roughly chopped ((optional))
  • 2 cups day old sturdy bread, cubed
  • 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
  • 2-4 Tbsp water to thin
  • 1 large bundle kale, torn into bite-size pieces, large stems removed ((1 large bundle is ~8 cups or 200 g))
  • 2 Tbsp lemon juice ((optional))
  • 1 pinch each salt and pepper ((optional))
PREP
5M
SODIUM
683MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.