Rosemary Roasted Root Vegetable Panzanella

Name: Rosemary Roasted Root Vegetable Panzanella
Total time: 30 min
Yield: 3 personnes
Ingredients: 3 cups peeled, chopped root vegetables (beets, carrots, or sweet potato); 1 medium leek, halved and sliced; 2 Tbsp avocado or olive oil, divided; 2 sprigs fresh rosemary, chopped; 1 (15-ounce) can chickpeas, rinsed and dried; 1 sprig fresh rosemary, chopped; 5 cloves garlic, crushed (optional); 2 cups day-old sturdy bread, cubed; 1 tsp avocado oil; 1/4 cup tahini; 1 ½ tsp whole grain mustard; 2-3 Tbsp lemon juice; 1 tsp apple cider vinegar; 2-3 tsp maple syrup; 2-4 Tbsp water; 1 large bundle kale, torn into bite-size pieces; Salt and black pepper

Root vegetables take center stage in this autumnal take on the classic Tuscan bread salad. This plant-based dish features rosemary-roasted vegetables, seasoned chickpeas, and jumbo croutons finished with a tangy tahini dressing.

30 min

3 pers

204°C

oven

Entrée

vegan

healthy

vegetable

Minimalist Baker

Ingrédients

3 pers

3 cup root vegetables (beets, carrots, or sweet potato) · peeled, chopped
1 leek · medium, halved and sliced
2 tbsp avocado or olive oil · divided
2 fresh rosemary · sprigs, chopped
1 packet chickpeas · 15-ounce can, rinsed and dried
1 fresh rosemary · sprig, chopped
5 garlic · cloves, crushed (optional)
2 cup sturdy bread · day-old, cubed
1 tsp avocado oil
1/4 cup tahini
1 1/2 tsp whole grain mustard
2-3 tbsp lemon juice
1 tsp apple cider vinegar
2-3 tsp maple syrup
2-4 tbsp water
1 kale · large bundle, torn into bite-size pieces
salt and black pepper

Préparation

1
Preheat oven to 204°C. Position two racks and line two large baking sheets with parchment paper.
2
Toss chopped root vegetables and leeks with 1 Tbsp oil, salt, pepper, and 2 sprigs rosemary on one baking sheet. Spread in an even layer and bake on the bottom rack for 20-25 minutes until tender and caramelized, tossing halfway through.
3
In a bowl, toss chickpeas with 1 Tbsp oil, salt, pepper, 1 sprig rosemary, and garlic. Add to one side of the second baking sheet and bake on the top rack for 20 minutes.
4
Whisk together tahini, mustard, lemon juice, apple cider vinegar, maple syrup, salt, and pepper. Gradually add water until the dressing reaches a pourable consistency. Adjust seasonings to taste.
5
Toss bread cubes with 1 tsp oil, salt, and pepper. Add to the empty half of the chickpea baking sheet and bake for 8-10 minutes until golden and toasty.
6
Place kale in a large bowl. Optionally massage with a splash of lemon juice, salt, and pepper. Top with roasted vegetables, chickpeas, and croutons. Drizzle with half the dressing and toss, serving the remainder on the side.