Roasted Leftover Turkey Vegetable Grain Bowl with Maple Balsamic Vinaigrette
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Mixed grains topped with leftover turkey and roasted vegetables then drizzled with maple balsamic vinaigrette. This roasted leftover turkey vegetable grain bowl is the perfect way to use up your leftover turkey.
  • 1 - 1 ½ cup mixed grains/quinoa/rice
  • 1 ½ cup brussels sprouts, trimmed and halved
  • Cauliflower, chopped
  • Handful of green beans, trimmed
  • 1 medium sized yam or sweet potato, peeled and chopped
  • 2 cloves of garlic, minced
  • 1 ½ cup leftover shredded turkey
Maple Balsamic Vinaigrette
  • 2 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  1. Preheat the oven to 400F. Lightly grease the baking sheet with nonstick cooking spray or olive oil.
  2. Spread the vegetables onto the baking sheet in a single layer, and add minced garlic. Drizzle olive oil over the vegetables and season with salt.
  3. Roast the vegetables in the oven for about 25-30 minutes until the vegetables are tender and charred.
  4. Serve the mixed grains topped with roasted vegetables and leftover turkey. Drizzle with maple balsamic vinaigrette.
  5. To make the maple balsamic vinaigrette, whisk together maple syrup, balsamic vinegar, and olive oil.
Recipe by Cooking with a Wallflower at