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Sweetpotato Panzanella Salad

Recipe

Servings 6
Calories 641 kcal

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: 1Calories: 641kcalCarbohydrates: 90gProtein: 16gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 1244mgPotassium: 647mgFiber: 11gSugar: 7gVitamin A: 11977IUVitamin C: 41mgCalcium: 45mgIron: 1mgNet Carbohydrates: 79g