Sweetpotato Panzanella Salad
Servings: 6
Calories: 641kcal
Ingredients
- 2 sweetpotatoes peeled and cubed
- 6 tablespoons olive oil
- 4 cups cubed whole wheat French bread
- 3/4 teaspoon salt
- 3 large ripe tomatoes cubed
- 1 red bell pepper diced
- 1 small red onion thinly sliced
- 1/2 cup chopped fresh basil
- 2 tablespoon white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic minced
- 1/4 teaspoon pepper
- 1 avocado peeled and cubed
Instructions
- Preheat oven to 400° Place sweetpotatoes on a large rimmed baking sheet. Drizzle with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt. Bake 30 minutes, turning once until golden and tender. Let cool.
- In a large skillet heat 1 tablespoon of the oil over medium heat. Add the bread cubes. Cook, stirring frequently, for 5 minutes, or until golden brown.
- In a small bowl whisk remaining 1/4 cup oil, vinegar, mustard, garlic, pepper and remaining 1/2 teaspoon salt.
- In a large bowl combine tomatoes, pepper, onion and basil. Stir in vinaigrette. Let stand 2 minutes. Gently stir in the sweetpotatoes, avocado, and bread.
Notes
Nutrition Facts
Sweetpotato Panzanella Salad
Serving Size
1
Amount per Serving
Calories
641
% Daily Value*
Fat
26
g
40
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Sodium
1244
mg
54
%
Potassium
647
mg
18
%
Carbohydrates
90
g
30
%
Fiber
11
g
46
%
Sugar
7
g
8
%
Protein
16
g
32
%
Vitamin A
11977
IU
240
%
Vitamin C
41
mg
50
%
Calcium
45
mg
5
%
Iron
1
mg
6
%
Net Carbohydrates
79
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1 | Calories: 641kcal | Carbohydrates: 90g | Protein: 16g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 1244mg | Potassium: 647mg | Fiber: 11g | Sugar: 7g | Vitamin A: 11977IU | Vitamin C: 41mg | Calcium: 45mg | Iron: 1mg | Net Carbohydrates: 79g