A bright, satisfying bowl that transforms Thanksgiving leftovers into a fresh, high-protein lunch layered with sweet-tart cranberry, warm spices, and crisp seasonal veggies.
2 Servings
520 Calories
42g Protein
48g Carbs
18g Fat
Ingredients
2 cups leftover roasted turkey, shredded or diced
1 cup leftover roasted vegetables (carrots, Brussels sprouts, squash, sweet potatoes)
1 cup cooked brown rice or quinoa
2 tbsp cranberry sauce (preferably whole berry)
1/4 cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 tsp Dijon mustard
1/4 tsp garlic powder
Salt & pepper to taste
Optional toppings: toasted pecans, chopped parsley, leftover herbs, a squeeze of orange
Directions
Assemble base: Divide the cooked rice/quinoa into two bowls.
Add turkey & veggies: Warm the leftover turkey and vegetables, then add them on top of the grain base.
Make the sauce: Whisk together Greek yogurt, lemon juice, olive oil, Dijon mustard, garlic powder, salt, and pepper.
Top & finish: Drizzle the yogurt dressing over the bowls, add a tablespoon of cranberry sauce to each, and finish with optional toppings like toasted pecans or fresh herbs.
Serve warm or room temperature.