Rosemary Roasted Root Vegetable Panzanella | Recipe Cart | Recipe Cart

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 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
• 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))