Рецепт Easy Thanksgiving Leftovers Bowl

by Amanda Formaro

These Easy Thanksgiving Leftovers Bowls take all of your delicious Thanksgiving leftovers and transform them into a delicious one bowl meal! Pack it with plant-based power by using chickpeas, or substitute in leftover turkey for a comforting meal that’s ready in no time. Easy Thanksgiving Leftovers Bowl Brace yourselves…Thanksgiving is coming. And while I’m sure you’ve thought through what you’ll be making on the big day, have you thought about the days after? When you’re completely exhausted and wondering what the heck you’ll do with all those leftovers, this Easy Thanksgiving Leftovers Bowl will have you covered. There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional. To make these Easy Thanksgiving Leftovers Bowl you’ll need: 4 Tbsp olive oil 1 tsp salt + a pinch ½ tsp cinnamon ½ tsp white pepper ¼ tsp cumin 1 large sweet potato, peeled and cubed 1 can chickpeas, strained and patted dry 1 cup Brussels sprouts, halved 1 large carrot, peeled and sliced into chunks 1 tsp honey 1 cup leftover mashed potatoes (salted and buttered) ½ cup cranberry sauce Leftover gravy (or you can make your own vegetarian gravy with the instructions below) Kitchen tools you may find useful: Large baking sheet Parchment paper Chefs knife Serving bowls You may be wondering how exactly putting all of these leftovers in a bowl can actually taste good. Answer: it just does. The saltiness of the vegetables with the tart cranberries and creamy potatoes combines into a bowl that perfectly balances taste and texture. So without further ado, let’s rock and bowl. Sarah Bond Serving Size: 1 bowlEasy Thanksgiving Leftovers BowlThese Easy Thanksgiving Leftovers Bowls take all of your delicious Thanksgiving leftovers and transform them into a delicious one bowl meal! 10 minPrep Time 25 minCook Time 35 minTotal Time Save Recipe Print Recipe IngredientsVeggies4 Tbsp olive oil1 tsp salt + a pinch½ tsp cinnamon½ tsp white pepper¼ tsp cumin1 large sweet potato, peeled and cubed1 can chickpeas, strained and patted dry*1 cup Brussels sprouts, halved1 large carrot, peeled and sliced into chunks1 tsp honey1 cup leftover mashed potatoes (salted and buttered)½ cup cranberry sauceVegetarian Gravy (optional)**1 Tbsp oil2 Tbsp chopped onion1 clove garlic, minced1 Tbsp soy sauce1 Tbsp nutritional yeast2 Tbsp flour1 cup vegetable brothInstructionsWhisk to combine olive oil, 1 tsp salt, cinnamon, pepper, and cumin.Toss sweet potato chunks through the oil mixture, then use a slotted spoon to remove and lay on a large parchment paper lined baking sheet.Add chickpeas to what is left of the oil mixture, toss to coat, and spoon onto the same baking sheet.Throw Brussels sprouts and carrots onto the baking sheet, sprinkling each with a pinch of salt, and drizzling honey over the carrots.Cook at 400 degrees F (204 C) for 25 minutes, or until veggies are fork tender.If you’re making the vegetarian gravy, heat oil in a saucepan over medium heat then add onion and garlic. Cook until translucent (a few minutes), then add soy, nutritional yeast, and flour. Stir to combine then slowly pour in broth, stirring continuously. Bring to a simmer then cook until gravy reduces to a thickness of your liking. Cover to keep warm and set aside.Heat up your leftover mashed potatoes in the microwave just before veggies are done cooking.To assemble, spoon mashed potatoes into the bottom of a bowl 2 or 3 serving bowls. Top equally with each of the veggies, adding more mashed potatoes on top if you’d like. Spoon on a dollop of cranberry sauce.Drizzle with gravy and serve warm!Notes*You can sub in leftover turkey for the chickpeas. **If you’re not vegetarian, just use leftover turkey gravy!6.6.14http://amandascookin.com/easy-thanksgiving-leftovers-bowl/ Amanda Formaro, AmandasCookin.com Calories 797 cal Fat 70 g Carbs 43 g Protein 7 g Click Here For Full Nutrition, Exchanges, and My Plate Info About Latest Posts