Rosemary Roasted Root Vegetable Panzanella | Recipe Cart

Name: Rosemary Roasted Root Vegetable Panzanella | Recipe Cart
Total time: 30 min
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))

getrecipecart.com

An autumnal panzanella featuring rosemary roasted root vegetables, garlicky chickpeas, and jumbo croutons. Topped with a mustard tahini dressing for the ultimat

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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))