Photo of Thanksgiving Bowl by WW

Thanksgiving Bowl

2 - 6
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Save some turkey from dinner to enjoy in these easy lunch bowls that taste just like Thanksgiving! They're everything you love about the holiday (minus the relatives)! Swap in other roasted veggies like cauliflower, mushrooms, or carrots if you have them on hand. And feel free to use deli roasted turkey.


Uncooked sweet potato(es)

1 medium, medium-large potato, chopped

Uncooked Brussels sprouts

2 cup(s), halved

Cooking spray

5 spray(s)

Kosher salt

½ tsp(s)

Black pepper


Cooked turkey breast without skin

8 oz, sliced

Dried cranberries

2 tbsp(s), chopped

Fresh sage

1 tbsp(s), chopped

Chopped pecans

2 tsp(s), toasted


  1. Preheat oven or toaster oven to 425°F. Line baking sheet with parchment paper. Spread potato and Brussels sprouts on prepared baking sheet. Coat with nonstick spray and sprinkle with salt and black pepper.
  2. Roast vegetables until lightly browned and tender, about 20 minutes.
  3. Divide turkey between 2 bowls or storage containers. Add roasted vegetables to each bowl. Garnish each bowl with 1 tbsp cranberries, 1½ tsp sage, and 1 tsp pecans. Cover and refrigerate.
  4. Serving size: about 1 cup vegetables and 4 oz turkey per serving