There’s nothing like digging into a delicious Thanksgiving feast - am I right!? From the juicy turkey, to the savoury harvest veggies, to the sweet cranberry sauce. I love it all! Actually, I love it so much that I thought, “If only there was a lighter, more portable version that I could take with me while on-the-go… it would be like celebrating Thanksgiving every day!!”
And, so... I created this Thanksgiving Leftovers Macro Bowl.
Using all of the ingredients in my Turkey & Quinoa Harvest Bowl Lunch Prep, this macro bowl is totally inspired by the holiday that gave pumpkin pie (my fave Fall dessert!) its claim to fame. It’s filled with lots of protein and nutrients to keep you energized - so you can say goodbye to that post Thanksgiving-dinner “itis”! - and will make you feel like you’re keeping the festivities going for as long as this bowl lasts. (Which still doesn’t last long enough for me!!)
Try this for your next lunch prep to really nourish your body and still celebrate all that Fall has to offer.
Recipe & details available below!
1 serving Oven Roasted Turkey Breast
1 serving Roasted Onions & Brussel Sprouts
1 serving Crispy Baked Sweet Potatoes
1-2 cups kale, chopped
1 tbsp Easy Homemade Cranberry Sauce
Salt and pepper to taste
Place kale in a bowl or storage container.
Layer sweet potatoes, onions, Brussel sprouts and turkey overtop.
Top with homemade cranberry sauce and season to taste.
Serve immediately, or pack with you for an easy lunch throughout the week.
466 cals | 37 C | 22 F | 33 P