Mashed Rutabaga with Italian Roasted Cauliflower and Chickpeas Recipe

Ingredients

• 3 lb. rutabagas, peeled and cut into 1-inch pieces (8 cups)
• 2 tablespoons nutritional yeast
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 4 cups fresh cauliflower florets (1¼ lb.)
• 2 15-oz. cans no-salt-added chickpeas, rinsed and drained (3 cups)
• 2 teaspoons dried Italian seasoning
• 2 teaspoons paprika
• ½ cup finely chopped onion
• 3 cloves garlic, minced
• 1 14.5-oz. can no-salt-added fired-roasted diced tomatoes, undrained
• ¼ teaspoon crushed red pepper
• 3 cups fresh baby spinach
• 1 tablespoon balsamic vinegar
• ½ cup whole wheat panko, toasted (see Tip, above)