3 ounces of cooked turkey breast (or add in some dark meat if you prefer!)
1-2 tablespoons prepared organic cranberry sauce
the Tahini Maple “Gravy”
1 tablespoon pumpkin seeds
Instructions
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Using a large bowl add in the ingredients for the Sage & Rosemary Little Potatoes and toss to combine.
Arrange on the baking pan.
Rinse the bowl and repeat the process with the Honey Dill Carrots and Roasted Brussel Sprouts.
Add the pan with the potatoes, carrots, and brussel sprouts to the oven and roast for 15 minutes, toss and then roast for another 5 minutes.
While the vegetables are cooking, take a medium sized serving bowl and add in the kale or greens of choice then layer with the cooked turkey, set aside.
Prepare the Tahini Maple Gravy by adding the ingredients to a small bowl and whisking until smooth, then set aside.
When the potatoes and vegetables are done roasting, remove from the oven and layer over the kale alongside the cooked turkey breast.
Top everything with the cranberry sauce and then drizzle with the Maple Tahini Gravy, and finish by shrinking with the pumpkin seeds.
Enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/thanksgiving-abundance-bowl-clinging-to-gratitude-in-times-like-these/