Thanksgiving Leftovers ‘Buddha’ Bowl

The beautiful bowl will make you thankful for leftovers. Be creative with the selection you have left in your refrigerator and give them a new flavor twist!

Hands-on Time: 10 min. | Total Time: 20 min. | Serves: 4 | Difficulty: Easy

  • 6 cups cooked brown rice, warmed
  • 8-12 oz. cooked turkey meat, sliced thin
  • 1 Tbsp. Thai red curry paste
  • ¼ cup turkey gravy
  • 6 cups roasted vegetables, such as carrots, Brussels sprouts, Broccoli, or Asparagus, cut into bite-sized pieces, warmed
  • ½ cup cranberry sauce
  • 1 tsp. fresh ginger root, grated, or 1 Tbsp. ‘Ginger People’ ginger juice
  • 1 Tbsp. rice wine vinegar
  • 1 tsp. toasted sesame oil
  • ½-1 tsp. Sriracha sauce
  1. Reheat vegetables in the microwave, oven or sauté pan. Warm up the gravy with the Thai curry paste. Add turkey and simmer gently to warm through.
  2. Divide the warm rice into 4 bowls and arrange the turkey and vegetables over the rice in an artful manner.
  3. Mix the cranberry sauce with the ginger, vinegar, sesame oil and Sriracha and adjust the seasonings according to your taste preference. Add a fried egg on top if you need more protein, or are short on turkey or skipping it all together.

Wine Pairing: Riesling

Nutrition Analysis:

Per serving: Calories 570, Calories from Fat 50, Total Fat 6g (9% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 35mg (12% DV), Sodium 1700mg (71% DV), Carbohydrates 107g (36% DV), Dietary Fiber 13g (52% DV), Sugars 24g, Protein 24g, Vitamin A 790%, Vitamin C 30%, Calcium 10%, Iron 20%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!