This post is in collaboration with The Little Potato Company
It’s Thanksgiving this weekend here in Canada and the fall season is in full force. The ravine near our home is bursting with bright yellows and oranges as the leaves are changing and every morning there’s a crisp feel to the air that makes me want to throw on my comfiest sweater and toque, pour a warm drink in my thermos and take H for a nice long walk outside.
I’ve been trying my best this past week to cling to these little moments of beauty in the midst of the darkness that has occurred in my hometown and in Las Vegas. It feels awkward to share a recipe, talk about Thanksgiving, and go on writing a blog post without giving attention what’s happened. I just can’t.
To be honest, this past week I was more affected by these events than I thought I would be. Maybe because of the vast nature of the attack in Las Vegas or the closeness of the terror attack here in Edmonton. I sat in my car the other day listening to The Garden by Kari Jobe, crying and wondering what is going on with our world?! Yet, still feeling certain that there IS good, and that love, hope, joy, and peace WILL prevail.
I think it’s at times like these we need to cling, cling tightly, to gratitude and remember that it is gratitude, thankfulness, and a spirit of forgiveness that dispels sorrow and brings us joy even in the midst of painful events. By joy I don’t necessarily mean happiness. Being “happy” is kind of a fleeting emotion, I mean a deep joy, an assurance, that we are going to be OK.
If you are celebrating Thanksgiving this weekend along with me (and even if you aren’t) I encourage you to really take the time to reflect on what you are grateful for and the goodness that is IN and around us. The more we practice gratitude, the more light we bring to a world that often feels so dim. My heart goes out to all of the people impacted by these recent events.
Our family is gathering today to celebrate Thanksgiving and there will be an array of foods typical to the season. Turkey, potatoes, roasted vegetables, stuffing, cranberry sauce, and of course, pumpkin pie. The combination of flavours is always amazing and this is definitely the one meal of the year that I feel like I need to wear my “stretchy pants” to (oh, and Ukrainian Christmas, that one’s a doozy).
As usual there will be leftovers, perfect for making delicious lunches in the week to come. As I was deciding on a recipe to post I thought of how nice it would be to come up with a recipe that incorporates those great Thanksgiving leftovers into a nourishing and “abundant” bowl.
A combination of hearty kale, perfectly seasoned Little Potato Company creamer potatoes, roasted carrots and brussels sprouts, turkey breast, cranberry sauce, a simple maple tahini “gravy”, and pumpkin seeds makes up this beautiful and filling bowl and you can put your turkey leftovers to good use.
For the potatoes I used garlic, rosemary, and sage to bring out the wonderful flavour of the creamers, dill and honey for the carrots, and simple garlic, salt, and pepper for the brussels. Between these three vegetables there’s a great amount of vitamin C, fibre, and potassium.
I used organic cranberry sauce sweetened with cane sugar and the maple tahini “gravy” is actually a tasty dressing to use in the place of gravy, a healthier gravy let’s say.
Everything comes together quickly and the best part is that you can actually make this bowl any time of year if you are craving those delicious Thanksgiving flavours.
Are you celebrating Thanksgiving this weekend? Or, are you celebrating next month? What meal component are you most looking forward to? I’d love to read about it in the comments below.
- Sage & Rosemary Little Potatoes:
- 1 cup halved Little Potato Company creamer potatoes
- 1 teaspoon olive oil
- 1 teaspoon chopped fresh sage
- ½ teaspoon dried rosemary
- sprinkle of granulated garlic
- sprinkle of salt and pepper
- Roasted Brussel Sprouts:
- 1 cup havled Brussel Sprouts
- 1 teaspoon olive oil
- sprinkle of granulated garlic
- sprinkle of salt and pepper
- Roasted Honey Dill Carrots:
- 5-6 small carrots, de stemmed
- 1 teaspoon olive oil
- 1 teaspoon honey
- ¼ teaspoon dried dill
- sprinkle of salt and pepper
- Maple Tahini Gravy:
- 1 tablespoon tahini
- 1 tablespoon pure maple syrup
- ½ tablespoon balsamic vinegar
- ½ tablespoon water
- pinch of salt and pepper
- The Abundance Bowl:
- 1-2 cups kale, spinach, or mixed greens
- the Sage & Rosemary Potatoes
- the Roasted Brussel Sprouts
- the Honey Dill Carrots
- 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
- 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!
Here’s to a brighter week ahead,
Despite all the darkness, or perhaps because of it, Thanksgiving is a way to remember that there is always some good, even if it doesn’t look like it.
On a side note, I love love love your bowl. It’s stunning visually and would be so easy to mix up depending on what leftovers are lying around.
Thanks so much Vince and yes, there is always good! <3