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Leftover Root Veg and Turkey Bowl

Lunch
  • NF | DF | GF
  • Serves 2
  • Prep Time 10
  • Cook Time 10
Leftover Root Veg and Turkey Bowl
  • 380 kcals/serving
  • 16g Protein
  • 12g Fat
  • 45g Carb
Leftover Root Veg and Turkey Bowl
Leftover Root Veg and Turkey Bowl
Lunch
  • 380kcal
  • 16g Protein
  • 12g Fat
  • 45g Carb

Leftover Root Veg and Turkey Bowl

  • NF | DF | GF
  • Serves 2
  • Prep Time 10
  • Cook Time 10

Ingredients

300g leftover roasted root vegetables (e.g. carrots, parsnips, potatoes, or squash)

150g cooked Brussels sprouts, halved

Any other leftover vegetables

1 handful kale or spinach

1 tbsp olive oil

1 tsp smoked paprika

1 tsp dried thyme

2 tbsp cranberry sauce or chutney (optional)

100g cooked turkey, shredded

1 tbsp tahini or hummus for dressing

Juice of ½ lemon

Method

Step 1

Preheat the oven to 180°C. Spread the leftover roasted root vegetables and Brussels sprouts on a baking tray, drizzle with olive oil, smoked paprika, and thyme. Bake for 10 minutes until warmed through and slightly crisp.

Step 2

In a pan, lightly wilt the kale or spinach with a splash of water.

Step 3

Divide the roasted veg, greens, and shredded turkey between two bowls.

Step 4

Drizzle each bowl with tahini or hummus, lemon juice, and a dollop of cranberry sauce if desired.

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