Name: Rosemary Roasted Root Vegetable Panzanella
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
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 can chickpeas, rinsed and drained and patted dry with a towel ((15-ounce) (or sub ~1 ½ cups homemade)); 1 tbsp avocado or olive oil; 1 healthy pinch each salt and black pepper; 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; 0.25 cup tahini ((cashew butter could also work here, or sub olive oil to make it more of a vinaigrette)); 1.5 tsp whole grain mustard; 2.5 tbsp lemon juice ((~1 large lemon)); 1 tsp apple cider vinegar; 2.5 tsp maple syrup; 1 healthy pinch each salt and pepper; 3 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))

Instructions

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1

Preheat oven to 400 degrees F (204 C // use convection if you have it to speed cook time!) and position one rack near the top of the oven and another rack in the top/center of the oven. Also line two large baking sheets with parchment paper.
2

Chop peeled, chopped root vegetables (3 cups) and thinly slice leek, halved, rinsed clean, and chopped into 1/4-inch slices (1 medium) (be sure to rinse away any residual dirt) and add to one of the prepared baking sheets. Sprinkle with avocado or olive oil (1 tbsp), pinch each salt and black pepper (1 healthy), and fresh rosemary, chopped (2 sprigs) and toss to coat.
3

Spread in an even layer and place on the bottom rack of the oven. Bake for 20-25 minutes, or until vegetables are tender, slightly caramelized, and golden brown. Flip/toss near the 15-minute mark to ensure even cooking.
4

Add chickpeas, rinsed and drained and patted dry with a towel (1 can) to a medium mixing bowl and top with avocado or olive oil (1 tbsp), pinch each salt and black pepper (1 healthy), fresh rosemary, chopped (1 sprig), and garlic, crushed or roughly chopped (5 cloves) (garlic optional). Toss to combine, then add to one half of the other prepared baking sheet (the croutons will go on the other side later). Place in the oven on the top/center rack, and bake for ~20 minutes, or until golden brown.
5

In the meantime, prepare dressing by adding tahini (0.25 cup), whole grain mustard (1.5 tsp), lemon juice (2.5 tbsp) (starting with lesser amount), apple cider vinegar (1 tsp), maple syrup (2.5 tsp) (starting with lesser amount), and pinch each salt and pepper (1 healthy), and whisk to combine. Add water to thin (3 tbsp) until pourable.
6

Taste and adjust seasonings as needed, adding more lemon for brightness/acidity, apple cider vinegar for tanginess, maple syrup for sweetness, salt or pepper to taste, or mustard for zestiness. Set aside.
7

To the same mixing bowl used for the [chickpeas], add day old sturdy bread, cubed (2 cups) and toss with avocado oil (1 tsp), pinch each salt and pepper (1 healthy). Add to the other half of the baking sheet with the [chickpeas] and bake for ~8-10 minutes, or until toasty and golden brown.
8

Add bundle kale, torn into bite-size pieces, large stems removed (1 large) (option to dress with lemon juice (2 tbsp), each salt and pepper (1 pinch) and massage for 1-2 minutes for more tender texture / improved digestibility). Then top with roasted [root vegetables], [chickpeas], and [croutons]. Add half of the [dressing], toss, and reserve the other half for serving.
9

Best when fresh, but if saving for later, store all parts separately — especially the dressing and croutons — to keep from getting soggy. Dressing will keep for 5-7 days. Croutons will keep loosely covered at room temperature for ~2 days. Salad will keep for 2-3 days. Not freezer friendly.