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These easy Buddha bowls are the perfect solution for using up leftover turkey, stuffing, and veggies, and can be customized to suit your taste preferences. Plus, they’re simple to assemble and make for a quick and satisfying weeknight meal.
Thanksgiving leftovers just got a whole lot more exciting! Introducing our Thanksgiving Leftovers Buddha Bowls, a creative and delicious way to repurpose your holiday leftovers.
Imagine a flavorful and nutritious bowl filled with a bed of fresh greens, topped with juicy turkey, savory stuffing, and a variety of crisp roasted vegetables. Add some creamy avocado, tangy olives, and a sprinkle of sesame seeds for extra crunch and flavor. Sometimes I even add a drizzle of cranberry spread over the top for that true Thanksgiving flavor.
So go ahead, get creative, and turn your Thanksgiving leftovers into meal prep to make the days ahead easier. Your taste buds and wallet will thank you!
These bowls stay good in the fridge for about 3 days.
Here are 3 more Buddha bowl ideas for your meal prep this week: Happy Buddha Bowl, Roasted Pumpkin Buddha Bowls, Asian-inspired Meal Prep Bowls,
What to eat BEFORE turkey day?
Use up those TG Leftovers with these recipes too:
Post Thanksgiving Survival Guide:
4 servings
Table of Contents
Ingredients
Base:
- 8 cups mixed greens or chopped Romaine
- 1/4 cup freshly grated parmesan cheese
- 1 small red onion, thinly sliced
- sea salt and ground pepper, to taste
- 2 Tbsps raw apple cider vinegar
- 3 Tbsps extra virgin olive oil
Topping ideas:
- 2 cups leftover turkey/chicken roast, chopped or shredded
- 1 cup leftover stuffing
- 2 cups leftover roasted vegetables such as carrots, mushrooms, Brussels sprouts, green beans, or any roasted
- vegetables
- 1 ripe avocado, sliced
- pitted olives, halved, as desired
- sesame seeds or raw sunflower seeds, as desired
Instructions:
Start by making your base.
In a large bowl, add the greens, parmesan, onion, sea salt, pepper, vinegar, and oil.
Toss well to combine, then divide equally among 4 single-serving bowls.
Equally divide your leftover toppings as desired and add on top of the green salad base.
Sprinkle with sesame seeds or sunflower seeds.
Enjoy!
💚Rachel
Looking for more meal prep ideas? Then you will love these Pizza Chicken Meal Prep Bowls , Sweet Potato Meal Prep Bowls, and Sausage Fajita Meal Prep Bowls.
Thanksgiving Leftovers Buddha Bowls
Ingredients
Base:
- 8 cups mixed greens or chopped Romaine
- 1/4 cup freshly grated parmesan cheese
- 1 small red onion, thinly sliced
- sea salt and ground pepper, to taste
- 2 Tbsps raw apple cider vinegar
- 3 Tbsps extra virgin olive oil
Topping ideas:
- 2 cups leftover turkey/chicken roast, chopped or shredded
- 1 cup leftover stuffing
- 2 cups leftover roasted vegetables such as carrots, mushrooms, Brussels sprouts, green beans, or any roasted vegetables
- 1 ripe avocado, sliced
- pitted olives, halved, as desired
- sesame seeds or raw sunflower seeds, as desired
Instructions
- Start by making your base.
- In a large bowl, add the greens, parmesan, onion, sea salt, pepper, vinegar, and oil.
- Toss well to combine, then divide equally among 4 single-serving bowls.
- Equally divide your leftover toppings as desired and add on top of the green salad base.
- Sprinkle with sesame seeds or sunflower seeds.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
