Rosemary Roasted Root Vegetable Panzanella

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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 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
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
1 healthy pinch each salt and pepper
2-4 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))

As published by Minimalist Baker.

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