Sweet Potato Panzanella
“This is my favorite fall lunch dish. It is filled with flavour and texture but isn’t too high in calories.” —Mary Leverette, Columbia, South Carolina
Sweet Potato Panzanella
Sweet Potato Panzanella
| Servings | Prep Time |
| 8servings | 30minutes |
| Servings | Prep Time |
| 8servings | 30minutes |
Ingredients
- 2 cups cubed peeled sweet potatoes
- 4 cups cubed French bread
- 4 tbsp olive oil divided
- 1/8 tsp salt
- 1/8 tsp pepper
- 4 cups fresh baby spinach
- 1/2 small red onion thinly sliced
- 1/4 cup minced fresh basil
- 1/4 cup minced fresh cilantro
- 1/3 cup red wine vinegar
Portions: servings
Units:
Ingredients
Portions: servings Units: |
Instructions
- Preheat oven to 450°. Place sweet potatoes and water to cover in a large saucepan; bring to a boil. Reduce heat; cook, covered, just until tender, 8-12 minutes. Drain; cool slightly.
- Meanwhile, toss bread cubes with 2 tablespoons 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, 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.
Recipe Notes
Nutrition Facts
3/4 cup: 142 calories, 7g fat (1g saturated fat), 0 cholesterol, 150mg sodium, 17g carbohydrate (3g sugars, 2g fibre), 2g protein. Diabetic exchanges: 1 starch, 1-1/2 fat.
