Uncooked sweet potato(es)
1 medium, medium-large potato, chopped
Uncooked Brussels sprouts
2 cup(s), halved
Cooked turkey breast without skin
8 oz, sliced
2 Tbsp, chopped
1 Tbsp, chopped
2 tsp, toasted
- 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.
- Roast vegetables until lightly browned and tender, about 20 minutes.
- 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.
- Serving size: about 1 cup vegetables and 4 oz turkey per serving