Thanksgiving Meal Prep Bowl with Turkey, Sweet Potatoes and Cranberry Pecan Topping
A autumnal Thanksgiving bowl with juicy turkey breast, caramelized sweet potatoes, roasted Brussels sprouts and a fruity cranberry-pecan topping. It keeps well for meal prep, stays good in the fridge for several days, and tastes great warmed up or cold.
By yumbelo · 4 servings · 60 minutes
Ingredients
- 600 g Turkey breast fillet
- 300 g Brown rice
- 600 g Sweet potatoes
- 400 g Brussels sprouts
- 80 g Dried cranberries
- 60 g Pecan halves
- 1 pc Onion
- 2 pc Garlic cloves
- 2 tbsp Maple syrup
- 1 pc Orange (juice and zest)
- 1 tsp Thyme, dried
- 3 tbsp Olive oil
- Salt
- Pepper
Method
- Preheat the oven to 200 °C (conventional heat). Peel the sweet potatoes and cut them into roughly 2 cm cubes.
- Spread the sweet potato cubes on a baking sheet lined with parchment paper, drizzle with 1 tbsp olive oil, season with salt, pepper and thyme, and roast for 25 to 30 minutes until soft and lightly browned.
- Trim the Brussels sprouts, halve them, and place them on a second baking sheet with 1 tbsp olive oil and a pinch of salt. Add them to the oven for the last 15 to 20 minutes, until the edges are crispy.
- Cook the brown rice in plenty of salted water according to the package instructions, drain, and let it steam dry briefly.
- Pat the turkey breast dry and season with salt and pepper. Sear it in a large pan with 1 tbsp olive oil over medium heat for about 5 to 6 minutes per side until golden brown and cooked through. Let it rest briefly, then slice or dice it.
- Finely dice the onion and garlic. Soften them in a small pan with a little olive oil until translucent. Add the cranberries, maple syrup, orange juice and orange zest and simmer for 3 to 4 minutes until reduced.
- Coarsely chop the pecan halves and toast them briefly in a dry pan until fragrant. Mix them into the cranberry topping.
- For the bowls, divide the rice, sweet potatoes, Brussels sprouts and turkey among four bowls. Top with the cranberry pecan topping.
- For meal prep, let the components cool separately in airtight containers and store them in the fridge for up to three days. To reheat, warm them in the microwave or a pan and add the fresh topping.