Yield: 4-6
Turkey Buddha Bowls
Turkey Buddha Bowls are the perfect solution to left over Thanksgiving turkey!
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Ingredients
- 2 cups Canadian turkey leftovers
- 2 cups cubed sweet potato
- 2 X 398 ml cans of chickpeas, drained
- 1 tsp each: turmeric, ground cumin, garlic powder, onion powder
- 3 cups kale, roughly chopped
- 1 cup shredded cabbage
- 2 avocados, sliced
- 2 tbsp olive oil
- 1/2 cup slivered almonds
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
- Dressing:
- ¼ cup olive oil
- 1/3 cup water
- 1 tbsp Dijon mustard
- 2 tsp apple cider vinegar
- ½ avocado
- ¼ cup chopped fresh cilantro
- ¼ cup fresh basil
- ½ tbsp honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400ºF (200ºC).
- Spread chickpeas and sweet potatoes on a non-stick baking sheet.
- Drizzle with ½ of the olive oil. Season with dried spices and salt and pepper to taste.
- Bake for 20 – 25 mins or until lightly browned. Let cool.
- While baking, heat the other ½ of the olive oil in a skillet.
- Sauté kale over high heat until lightly browned and wilted, 2-3 mins.
- To make dressing: combine all ingredients and blend with a mini food processor or hand blender until dressing is smooth and creamy.
- Assemble the salad. Divide kale evenly between the bowls.
- Pile the kale on each bowl and top with chickpeas, sweet potatoes, cabbage and avocado.
- Top each with a generous serving of turkey.
- Sprinkle with almonds and cilantro.
- Drizzle with dressing and serve.
Notes
You can make the dressing, kale, sweet potatoes and chickpeas up to 3 days ahead. With these ingredients on hand, this bowl will come together in less than 15 minutes on a busy weeknight for dinner or quick weekend lunch.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 634Total Fat: 36gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 49mgSodium: 269mgCarbohydrates: 56gFiber: 18gSugar: 13gProtein: 28g