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Thanksgiving Leftovers Buddha Bowls

Servings: 4

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!