A combination of hearty kale, perfectly seasoned little potatoes, roasted carrots and Brussels sprouts, turkey breast, cranberry sauce, a simple maple tahini “gravy”, and pumpkin seeds makes up this beautiful and filling bowl and you can put your turkey leftovers to good use.

Prep
10 mins
Cook
20 mins
Serves
4
Ingredients
28

Equipment

  • Baking sheet
  • Large bowl
  • Medium serving bowl
  • Small bowl

Ingredients

Abundance Bowl:

  • 2 cups kale, spinach, or mixed greens
  • (To taste) sage and rosemary potatoes (ingredients below)
  • (To taste) roasted Brussels sprouts (ingredients below)
  • (To taste) honey dill carrots
  • 8 oz cooked turkey breast (or add in some dark meat if you prefer)
  • 2 Tbsp prepared organic cranberry sauce
  • (To taste) tahini maple gravy
  • 2 Tbsp pumpkin seeds

Sage & Rosemary Little Potatoes:

  • 4 cups Little Potatoes, halved
  • 1 Tbsp olive oil
  • 1 tsp fresh sage, chopped
  • 1/2 tsp dried rosemary
  • (To taste) granulated garlic
  • (To taste) salt and pepper

Roasted Brussels Sprouts:

  • 1 cups Brussels sprouts, halved
  • 2 tsp olive oil
  • (To taste) granulated garlic
  • (To taste) salt and pepper

Roasted Honey Dill Carrots:

  • 6 small carrots, de-stemmed
  • 1 tsp olive oil
  • 1 tsp honey
  • 1/4 tsp dried dill
  • (To taste) salt and pepper

Maple Tahini Gravy:

  • 2 Tbsp tahini
  • 1 Tbsp pure maple syrup
  • 1/2 Tbsp balsamic vinegar
  • 1/2 Tbsp water
  • (To taste) salt and pepper

Instructions

  • Step 1

    Preheat the oven to 400 °F and line a baking sheet with parchment paper.

  • Step 2

    Using a large bowl add in the ingredients for the Sage & Rosemary Little Potatoes and toss to combine.

  • Step 3

    Arrange on the baking pan.

  • Step 4

    Rinse the bowl and repeat the process with the Honey Dill Carrots and Roasted Brussel Sprouts.

  • Step 5

    Add the pan with the potatoes, carrots, and Brussels sprouts to the oven and roast for 15 minutes, toss and then roast for another five minutes.

  • Step 6

    While the vegetables are cooking, take a medium sized serving bowl and add in the kale or greens of choice then layer with the cooked turkey, set aside.

  • Step 7

    Prepare the Tahini Maple Gravy by adding the ingredients to a small bowl and whisking until smooth, then set aside.

  • Step 8

    When the potatoes and vegetables are done roasting, remove from the oven and layer over the kale alongside the cooked turkey breast.

  • Step 9

    Top everything with the cranberry sauce and then drizzle with the Maple Tahini Gravy, and finish by shrinking with the pumpkin seeds.

  • Step 10

    Enjoy!