A combination of hearty kale, perfectly seasoned little potatoes, roasted carrots and Brussels sprouts, turkey breast, cranberry sauce, a simple maple tahini “gravy”, and pumpkin seeds makes up this beautiful and filling bowl and you can put your turkey leftovers to good use.

10 mins
20 mins


  • Baking sheet
  • Large bowl
  • Medium serving bowl
  • Small bowl


Abundance Bowl:

  • 2 cups kale, spinach, or mixed greens
  • (To taste) sage and rosemary potatoes (ingredients below)
  • (To taste) roasted Brussels sprouts (ingredients below)
  • (To taste) honey dill carrots
  • 8 oz cooked turkey breast (or add in some dark meat if you prefer)
  • 2 Tbsp prepared organic cranberry sauce
  • (To taste) tahini maple gravy
  • 2 Tbsp pumpkin seeds

Sage & Rosemary Little Potatoes:

  • 4 cups Little Potatoes, halved
  • 1 Tbsp olive oil
  • 1 tsp fresh sage, chopped
  • 1/2 tsp dried rosemary
  • (To taste) granulated garlic
  • (To taste) salt and pepper

Roasted Brussels Sprouts:

  • 1 cups Brussels sprouts, halved
  • 2 tsp olive oil
  • (To taste) granulated garlic
  • (To taste) salt and pepper

Roasted Honey Dill Carrots:

  • 6 small carrots, de-stemmed
  • 1 tsp olive oil
  • 1 tsp honey
  • 1/4 tsp dried dill
  • (To taste) salt and pepper

Maple Tahini Gravy:

  • 2 Tbsp tahini
  • 1 Tbsp pure maple syrup
  • 1/2 Tbsp balsamic vinegar
  • 1/2 Tbsp water
  • (To taste) salt and pepper


  • Step 1

    Preheat the oven to 400 °F and line a baking sheet with parchment paper.

  • Step 2

    Using a large bowl add in the ingredients for the Sage & Rosemary Little Potatoes and toss to combine.

  • Step 3

    Arrange on the baking pan.

  • Step 4

    Rinse the bowl and repeat the process with the Honey Dill Carrots and Roasted Brussel Sprouts.

  • Step 5

    Add the pan with the potatoes, carrots, and Brussels sprouts to the oven and roast for 15 minutes, toss and then roast for another five minutes.

  • Step 6

    While the vegetables are cooking, take a medium sized serving bowl and add in the kale or greens of choice then layer with the cooked turkey, set aside.

  • Step 7

    Prepare the Tahini Maple Gravy by adding the ingredients to a small bowl and whisking until smooth, then set aside.

  • Step 8

    When the potatoes and vegetables are done roasting, remove from the oven and layer over the kale alongside the cooked turkey breast.

  • Step 9

    Top everything with the cranberry sauce and then drizzle with the Maple Tahini Gravy, and finish by shrinking with the pumpkin seeds.

  • Step 10