Description
A hearty Thanksgiving bowl filled with seasonal flavors.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 cup roasted sweet potatoes
- 1 cup Brussels sprouts, halved and roasted
- 1 cup cranberry sauce
- 1 cup sautéed kale
- 1/2 cup pecans, toasted
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss sweet potatoes and Brussels sprouts with olive oil, salt, and pepper.
- Roast vegetables for 25-30 minutes until tender.
- In a bowl, layer quinoa as the base.
- Add roasted sweet potatoes, Brussels sprouts, and sautéed kale.
- Spoon cranberry sauce over the top.
- Sprinkle with toasted pecans and feta cheese.
- Serve warm and enjoy.
Notes
- Feel free to add turkey for extra protein.
- Use vegan cheese for a dairy-free option.
- This bowl can be prepared in advance and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Keywords: thanksgiving bowl, quinoa bowl, healthy thanksgiving, fall recipes