Spinach Salad with Rosemary Croutons - Bravabod
Recipes

Spinach Salad with Rosemary Croutons

Valentina

Easy Spinach salad topped with crispy chickpeas, sweet potato, avocado, and toasted bread croutons. 1-pan, filling, and delicious.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    For the Salad
  • 2 cups or handfuls bread, diced (such as sourdough)
  • 2 cups sweet potato, diced (about 10 ounces)
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 avocado, diced
  • 4 ounces (or handfuls) spinach For the Vinaigrette
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • salt and pepper, to taste Crouton Seasoning
  • 1/4 cup olive oil
  • 2 teaspoons dried rosemary
  • 1 teaspoon EACH garlic powder, nutritional yeast, and onion powder
  • salt, to taste

Instructions
  1. Step 1: Preheat the oven to 375 degrees Fahrenheit. Dice the sweet potatoes and bread into bite-sized pieces, about 3/4-inch.
  2. Step 2: Place the sweet potatoes, chickpeas, and bread cubes on a large baking sheet. Top with the crouton seasoning: olive oil, rosemary, garlic powder, yeast, onion powder, salt, and pepper. Toss everything in the seasoning until all of the pieces are coated. Spread in a single layer over the baking sheet.
  3. Step 3: Bake for 20 to 25 minutes, or until the croutons are golden and the potatoes are fork tender. Stir halfway through the cooking time.
  4. Step 4: Meanwhile, stir together the vinaigrette. Set aside.
  5. Serve: Toss the spinach in a serving bowl with a splash of the vinaigrette. Top with the warm crouton mix and avocado. Drizzle the remaining vinaigrette over everything.

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Spinach Salad with Rosemary Croutons

PT30M 2 cups or handfuls bread, diced (such as sourdough) 2 cups sweet potato, diced (about 10 ounces) 1 (15 ounce) can chickpeas, drained and rinsed 1 avocado, diced 4 ounces (or handfuls) spinach 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 teaspoon dijon mustard salt and pepper, to taste 1/4 cup olive oil 2 teaspoons dried rosemary 1 teaspoon EACH garlic powder, nutritional yeast, and onion powder salt, to taste Gluten Free Vegan 4 Servings Ingredients:

4 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min