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Photo of Thanksgiving bowl by WW

Thanksgiving bowl

4
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
2
Difficulty
Easy
Save some turkey from dinner to enjoy in these easy lunch bowls that taste just like Thanksgiving! They're everything you love about the holiday (minus the relatives)! Swap in other roasted veggies like cauliflower, mushrooms, or carrots if you have them on hand. And feel free to use deli roasted turkey.

Ingredients

Uncooked sweet potato

1 medium, medium-large potato, chopped

Brussels sprouts

2 cup(s), halved

Cooking spray

5 spray(s)

Kosher salt

½ tsp

Black pepper

1 pinch(es)

Cooked skinless turkey breast

8 oz, sliced

Dried cranberries

2 Tbsp, chopped

Fresh sage

1 Tbsp, chopped

Chopped pecans

2 tsp, toasted

Instructions

  1. Preheat oven or toaster oven to 425°F. Line baking sheet with parchment paper. Spread potato and Brussels sprouts on prepared baking sheet. Coat with nonstick spray and sprinkle with salt and black pepper.
  2. Roast vegetables until lightly browned and tender, about 20 minutes.
  3. Divide turkey between 2 bowls or storage containers. Add roasted vegetables to each bowl. Garnish each bowl with 1 tbsp cranberries, 1½ tsp sage, and 1 tsp pecans. Cover and refrigerate.
  4. Serving size: about 1 cup vegetables and 4 oz turkey per serving

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