Thanksgiving bowl
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Uncooked sweet potato
1 medium
Brussels sprouts
2 cup(s)
Cooking spray
5 spray(s)
Kosher salt
0.5 tsp
Black pepper
1 pinch(es)
Cooked skinless turkey breast
8 oz
Dried cranberries
2 Tbsp
Fresh sage
1 Tbsp
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
2 tsp
Instructions
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
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