Description
This Thanksgiving grain bowl combines roasted turkey, sweet potatoes, Brussels sprouts, and cranberry sauce over fluffy quinoa. It’s a festive, balanced meal you can enjoy for lunch or dinner.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 pound cooked turkey breast, diced
- 2 cups Brussels sprouts, halved
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cranberry sauce
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F.
- Toss sweet potatoes and Brussels sprouts with olive oil, rosemary, salt, and pepper. Spread on a baking sheet.
- Roast for 20-25 minutes, until tender and lightly browned.
- Cook quinoa: combine quinoa and water in a saucepan. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork.
- Warm the turkey in a skillet over medium heat for 3-4 minutes.
- Assemble bowls: divide quinoa among four bowls. Top with roasted vegetables, turkey, and a spoonful of cranberry sauce.
- Garnish with parsley if you like.
Notes
- Use leftover turkey for quick prep.
- Swap quinoa with brown rice or farro if you prefer.
- For a vegan version, replace turkey with chickpeas.
- Adjust the amount of cranberry sauce to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 576
- Sugar: 25g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 7g
- Protein: 43g
- Cholesterol: 80mg