Leftover Thanksgiving Turkey Power Bowl with Maple-Mustard Vinaigrette
This balanced power bowl is the perfect way to enjoy Thanksgiving leftovers without the food coma. Featuring shredded turkey, roasted sweet potatoes, cranberries, and greens, it’s topped with a tangy-sweet maple-mustard vinaigrette that ties it all together. High in protein, fiber, and healthy fats, it helps regulate blood sugar and support cortisol recovery.
Equipment
- cutting board
- small mixing bowl
- knife
- whisk
Ingredients
For the bowl:
- 1 ½ cups cooked shredded turkey
- 1 cup roasted sweet potatoes cubed (or leftover sweet potato casserole)
- 2 cups baby spinach or mixed greens
- ½ cup cooked quinoa optional, for extra staying power (or any cooked grain or stuffing)
- 2 tbsp unsweetened dried cranberries or leftover cranberry sauce
- 2 tbsp toasted pumpkin seeds
For the vinaigrette:
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- Pinch of sea salt & black pepper
Instructions
- Assemble each bowl with spinach, sweet potatoes, turkey, cranberries, and quinoa (if using).
- Whisk vinaigrette ingredients in a small bowl until smooth.
- Drizzle vinaigrette over each bowl. Top with pumpkin seeds and serve immediately.
Video
Notes
Nutritional Information per serving (will vary depending on ingredients used):
Calories: 520
Fat: 21 g
Carbohydrates: 32 g
Protein: 51 g
Servings: 2
Calories: 520kcal