Thanksgiving Bowl

This Thanksgiving Bowl combines colorful roasted vegetables and quinoa into a wholesome meal, perfect for family gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Cooked quinoa A protein-packed foundation that absorbs flavors.
2 cups Roasted sweet potatoes Brings natural sweetness.

For the Veggies

2 cups Brussels sprouts Halved and roasted.
2 cups Sautéed kale Balances sweetness with earthiness.

For the Toppings

1 cup Cranberry sauce Tangy burst that complements the savory elements.
1/2 cup Toasted pecans Adds crunch and nutty flavor.
1/2 cup Feta cheese Crumbled for a creamy touch.

For Cooking

2 tablespoons Olive oil Used for roasting.
1 teaspoon Salt Essential seasoning.
1 teaspoon Pepper Essential seasoning.

Equipment

Oven
mixing bowl
Baking Sheet
Serving bowl

Method

How to Make Thanksgiving Bowl

Preheat your oven to 400°F (200°C). This temperature ensures even roasting.
Toss sweet potatoes and Brussels sprouts in a bowl with olive oil, salt, and pepper.
Roast the vegetables for 25-30 minutes until they're tender and golden brown.
Layer quinoa as the base in a serving bowl.
Add the roasted sweet potatoes, Brussels sprouts, and sautéed kale on top of the quinoa.
Spoon cranberry sauce generously over the top.
Sprinkle toasted pecans and crumbled feta cheese on top.
Serve warm and enjoy!

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 10mgSodium: 350mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 18000IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

For added flavor, consider tossing kale in olive oil and seasoning before sautéing. Keep toppings separate until serving to maintain texture.

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