High-Protein Thanksgiving Harvest Grain Bowl
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: High-Protein
Ingredients
Scale
- 2 cups cooked quinoa or farro
- 1 lb turkey breast, cut into bite-sized cubes (or leftover roasted turkey)
- 2 large sweet potatoes, peeled and cubed
- 2 cups Brussels sprouts, halved
- 4 cups chopped kale, stems removed
- 1/2 cup dried cranberries
- 1/4 cup toasted pepitas (pumpkin seeds)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- For the dressing: 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tbsp Dijon mustard, 3 tbsp olive oil
Instructions
- Step 1: Roast the Vegetables and Turkey – Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed sweet potatoes, Brussels sprouts, and turkey pieces with olive oil, thyme, garlic powder, salt, and pepper. Spread them out in a single layer and roast for 25-30 minutes until the vegetables are tender and the turkey is cooked through.
- Step 2: Prepare the Grains – While the vegetables are roasting, cook your quinoa or farro according to the package instructions. Once finished, fluff with a fork and set aside to cool slightly.
- Step 3: Massage the Kale – Place the chopped kale in a large bowl with a tiny splash of olive oil and a pinch of salt. Use your hands to “massage” the leaves for about 2 minutes. This breaks down the tough fibers, making the kale tender and much easier to digest.
- Step 4: Whisk the Dressing – In a small jar or bowl, combine the apple cider vinegar, maple syrup, Dijon mustard, and olive oil. Whisk vigorously until the dressing is emulsified and smooth.
- Step 5: Assemble the Grain Bowls – Divide the cooked grains among four bowls. Top each with a generous portion of the roasted turkey and vegetable mixture. Add a handful of massaged kale, a sprinkle of dried cranberries, and toasted pepitas.
- Step 6: Drizzle and Serve – Drizzle the maple-mustard dressing over each bowl just before serving. Toss gently to ensure every bite is coated in the sweet and tangy vinaigrette.