SWEET POTATO PANZANELLA
This is my favorite lunch dish during the fall season. Every bite is filled with flavor and texture, but it isn't too high in calories. -Mary M. Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. Place the sweet potatoesin a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 8-12 minutes. Drain; cool slightly., Meanwhile, toss the bread cubes with 2 Tbsp. oil, salt and pepper. Spread evenly in an ungreased 15x10x1-in. pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool slightly., Add spinach, red onion, herbs and sweet potatoes to toasted bread. In a small bowl, whisk together vinegar and remaining oil. Drizzle over salad; toss gently to combine.
Nutrition Facts : Calories 142 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
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Mufa Dol
[email protected]This recipe is a great way to use up leftover sweet potatoes. It's also a great side dish for grilled chicken or fish.
Hridoy Singha
[email protected]I made this for dinner last night and it was a huge hit with my family. They all loved the sweet and tangy flavors.
Victoria Chisala
[email protected]This salad is so healthy and flavorful. I love that it's packed with fresh vegetables.
Sizuka Nobita
[email protected]I've never had panzanella before, but I'm definitely a fan now. This recipe is a keeper!
Nisar Production
[email protected]I'm not a huge fan of sweet potatoes, but I really enjoyed this salad. The dressing is amazing!
Zakir Talukder
[email protected]This is a great recipe for a summer party. It's light and flavorful, and it's a great way to use up leftover sweet potatoes.
Jbhenz and king pranks
[email protected]I made this for lunch and it was so refreshing and filling. I love the sweet and tangy flavors.
Sky Nalix
[email protected]This salad was a hit at my last potluck! Everyone loved the unique flavor combination.
Leonor Velasquez
[email protected]Easy to make and delicious! I'll be making this again for sure.
Samyia
[email protected]This was a great salad! I loved the combination of sweet potatoes, vegetables, and herbs. The dressing was also very tasty. I would definitely recommend this recipe.
Azgar Ali
[email protected]I'm always looking for new ways to use sweet potatoes, and this recipe definitely fits the bill. The panzanella was delicious, and the dressing was a great balance of tangy and creamy. I'll definitely be making this again!
Md Shaein
[email protected]This recipe was easy to follow and turned out great! I used a mix of red and white sweet potatoes, and I added some chopped walnuts for extra crunch. The lemon-tahini dressing was the perfect finishing touch.
Aiden Velez
[email protected]I've made this panzanella several times now, and it's always a hit with my family and friends. It's a great way to use up leftover sweet potatoes, and it's packed with healthy ingredients. The dressing is also delicious and versatile - I've used it o
Qureshi Yasir
[email protected]This sweet potato panzanella was a delightful surprise! The combination of roasted sweet potatoes, fresh vegetables, and herbs was perfect, and the lemon-tahini dressing added a tangy, creamy touch. I loved the contrast of textures between the crispy