Thanksgiving Grain Bowl

Do you have a favorite Thanksgiving food? I’m not sure I could pick just one. If truly pressed, I might say mashed potatoes, but there are SO many other tasty options: green bean casserole, sweet potatoes, brussels sprouts, cranberry sauce, and more. (And let’s not even START on desserts.)

Fortunately, this healthy Thanksgiving Grain Bowl offers the flavors of several turkey day favorites all in one! This easily modifiable recipe works well for throwing together a bowl full of leftovers–or for when you just want something a little lighter. Roasted brussels sprouts and butternut squash, pumpkin seeds, cranberries, and feta come together with high-fiber, protein-packed quinoa and a sweet-and-tangy olive oil dressing.

Sounds just about right for the day after Thanksgiving, yes?

And while we’re talking Thanksgiving, let me pull out my nutritionist hat with a little dietary advice. It’s all too easy to overdo it at Thanksgiving dinner, but this year, try to remember that how much you eat is up to YOU. Just because it’s a tradition to down every single item in the family buffet, it’s not actually required. You can enjoy a great meal without getting to the end of it feeling like you’re about to burst. Choose what you really want to eat and let the rest go. And just say no to food pushers! If Grandma or Aunt Carla says you absolutely must eat her marshmallow-sweet potato concoction, indulge her with a bite, not a giant scoop. It’s your body, your meal, your decision.

Here’s to a happy and healthy Thanksgiving! And check out my post on 10 Ways to Have a Healthy Thanksgiving!

 

Print Recipe
Thanksgiving Grain Bowl
All your favorite flavors of Thanksgiving in a healthy grain bowl! Great for day-after-Thanksgiving leftovers or any time you want a satisfying vegetarian meal.
Prep Time 15 minutes
Cook Time 30 minutes
Servings
as a main dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
as a main dish
Instructions
  1. Preheat oven to 400 degrees. On a large baking sheet, spread brussels sprouts and butternut squash in two separate groups. Drizzle both with olive oil and sprinkle with salt and pepper. Sprinkle butternut squash with nutmeg and thyme. Roast about 30 minutes, stirring once.
  2. While veggies roast, cook the quinoa. In a medium pot, bring quinoa and veggie broth to a boil. Reduce heat and simmer about 20 minutes or until all liquid is absorbed.
  3. Make the dressing: In a small measuring cup, whisk together all ingredients, or blend with an immersion blender.
  4. Assemble the whole thing: In a large bowl, combine roasted vegetables, cooked quinoa, cranberries, feta, and pepitas. Stir in dressing and toss to combine.
Recipe Notes

A Love Letter to Food Original Recipe.

Share this Recipe