Recipes

Thanksgiving Bowls

I’ve included some videos I found relevant and helpful. 😍

Thanksgiving Bowls are a tasty way to use up holiday leftovers. You can make these yummy salads in just over an hour. The bowls mix wild rice, roasted veggies, dried fruits, and nuts with a maple cinnamon dressing for a perfect blend of flavors and textures.

These bowls are great for meal prep too. You can cook the rice and veggies ahead of time, then mix everything when you’re ready to eat. The recipe makes enough for several meals, so you’ll have quick and easy lunches all week.

Exact Ingredients List

This Thanksgiving bowl recipe requires a variety of fresh ingredients and a homemade dressing. You’ll need items like wild rice, root vegetables, and seasonal fruits to create a hearty salad base. The maple cinnamon vinaigrette adds a perfect autumn flavor.

Salad Ingredients

For the salad, gather these items:

  • 1/2 cup wild rice
  • 1 turnip
  • 1 sweet potato
  • 4 celery stalks
  • 1/2 cup dried cranberries
  • 1 cup frozen peas (cooked and chilled)
  • 1/2 cup Brussels sprouts (shaved or finely chopped)
  • 1/4 cup candied pecans
  • 1 Gala apple
  • 1/2 red onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 oz bag of baby greens salad mix

Make sure to cook and cool the peas ahead of time. Shave or finely chop the Brussels sprouts for easy eating.

Maple Cinnamon Vinaigrette Ingredients

For the dressing, you’ll need:

  • 1 teaspoon Dijon mustard
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, minced
  • 1 tablespoon maple syrup
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil

Mince the garlic cloves finely for the best flavor. Use real maple syrup for an authentic taste. The olive oil helps create a smooth texture in the dressing.

Instructions

Preheat your oven to 400°F and cook the wild rice as directed on the package. Let it cool when done.

Prep your veggies:

  • Peel and slice the turnip and sweet potato into thin rounds
  • Dice the celery
  • Cook and chill the peas
  • Finely chop the Brussels sprouts
  • Dice the apple small
  • Thinly slice the red onion

Toss the potato and turnip slices with olive oil, salt, and pepper. Spread them on a lined baking sheet and roast for 20 minutes until tender.

While the veggies roast, make the dressing. Whisk together:

  • Dijon mustard
  • Cinnamon
  • Salt and pepper
  • Minced garlic
  • Maple syrup
  • Apple cider vinegar

Slowly stream in the olive oil while whisking to mix well.

Let the roasted veggies cool. Then toss all salad ingredients with the lettuce mix in a large bowl.

You can portion it out for meal prep with dressing on the side. Or serve right away in bowls with dressing drizzled on top. Enjoy your tasty Thanksgiving bowl!

Possible Substitutes List

Can’t find all the ingredients? No worries! Here are some easy swaps you can make:

  • Wild rice → Brown rice or quinoa
  • Turnip → Parsnip or radishes
  • Sweet potato → Butternut squash or pumpkin
  • Dried cranberries → Raisins or chopped dried apricots
  • Frozen peas → Edamame or green beans
  • Brussels sprouts → Shredded kale or cabbage

For the dressing:

  • Dijon mustard → Yellow mustard or honey mustard
  • Maple syrup → Honey or agave nectar
  • Apple cider vinegar → White wine vinegar or lemon juice

Don’t have candied pecans? Try toasted walnuts or almonds instead. No gala apple? Any sweet apple will do!

Remember, these swaps might change the flavor a bit, but they’ll still give you a tasty Thanksgiving bowl. Feel free to mix and match based on what you have on hand or what you like best.

How To Make It Diabetes-Friendly

To make this Thanksgiving bowl diabetes-friendly, try these simple swaps:

  • Use less dried cranberries and candied pecans. These are high in sugar.
  • Add more non-starchy veggies like Brussels sprouts and celery.
  • Choose whole grain wild rice instead of white rice.
  • Skip the sweet potato and use more turnip instead.

For the dressing:

  • Use less maple syrup or swap it for a sugar-free substitute.
  • Add more vinegar to boost flavor without sugar.

Portion sizes matter too. Fill half your bowl with leafy greens and non-starchy veggies. Use smaller amounts of the higher-carb items.

Here’s a diabetes-friendly serving suggestion:

  • 1 cup baby greens
  • 1/4 cup cooked wild rice
  • 1/4 cup roasted turnip
  • 2 Tbsp each: peas, cranberries, pecans
  • Load up on celery and Brussels sprouts
  • 1 Tbsp dressing on the side

Remember to check your blood sugar and adjust portions as needed. Enjoy your healthier Thanksgiving bowl!

Tips, Tricks & Storing

Prep your veggies ahead of time to save time on busy days. Chop the celery, shave the Brussels sprouts, and julienne the onion up to 2 days in advance. Store them in airtight containers in the fridge.

Cook the wild rice and roast the sweet potatoes and turnips a day before. This way, you can quickly assemble your bowl when you’re ready to eat.

Keep your dressing separate until serving time. This prevents the salad from getting soggy. Store the dressing in a small jar or container in the fridge for up to 5 days.

For meal prep, layer ingredients in containers with greens on top to keep them crisp. Pack dressing separately in small containers.

Customize your bowl by swapping ingredients. Try butternut squash instead of sweet potato, or add grilled chicken for extra protein.

To keep apples from browning, toss them in a bit of lemon juice before adding to the salad.

Leftover salad (without dressing) can be stored in the fridge for 2-3 days. The roasted veggies may soften slightly but will still taste great.

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