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These sheet pan Autumn Harvest Bowls are a welcome meal on a cool autumn evening, and it’s a great way to use up left-over turkey!

At its core, this recipe is just a simple sheet pan meal, drizzled in a savory-sweet Maple-Balsamic Sauce that ties it all together. Yet, it’s so delicious and comforting, you’ll want to eat it all autumn long.

Autumn Harvest Bowls with Maple-Balsamic Dressing

Name: Autumn Harvest Bowls with Maple-Balsamic Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 - red or yellow onion, halved and sliced; 2 - cloves garlic, minced; 2 - small sweet potatoes, cut into 1/2” cubes; 1 lb - brussels sprouts, trimmed and quartered (or halved, depending on size); 1 Tbsp - avocado oil; sea salt, to taste; Left-over turkey breast, shredded or sliced (approximately 1 lb); 2 cups - fresh spinach; 4 Tbsp - dried cranberries (make sure their compliant if you're on the AIP); 3 Tbsp - extra-virgin olive oil; 2 Tbsp - balsamic vinegar; 1 Tbsp - maple syrup; 1/4 tsp - sea salt

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 25 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
Autumn veggies, turkey and a savory-sweet maple-balsamic dressing combine forces for these Autumn Harvest Bowls you’ll want to devour all season long.

Ingredients

For the Autumn Harvest Bowls:

1 - red or yellow onion, halved and sliced
2 - cloves garlic, minced
2 - small sweet potatoes, cut into 1/2” cubes
1 lb - brussels sprouts, trimmed and quartered (or halved, depending on size)
1 Tbsp - avocado oil
sea salt, to taste
Left-over turkey breast, shredded or sliced (approximately 1 lb)
2 cups - fresh spinach
4 Tbsp - dried cranberries (make sure their compliant if you're on the AIP)

For the Maple-Balsamic Dressing:

Instructions

Preheat oven to 425ºF.
Arrange onion, sweet potatoes and brussels sprouts on a sheet pan lined with parchment paper. (Try not to over-crowd the pan. Veggies roast best when they have some space).
Sprinkle with minced garlic, a drizzle of avocado oil and sea salt, to taste.
Roast at 425ºF for 25-40 minutes (depending on how large you cut your veggies), stirring halfway through.
While the vegetables roast, add all of the ingredients for the Maple-Balsamic Dressing to a dressing bottle or small mason jar and shake to combine.
When roasted vegetables are crispy, remove from the oven.
Divide spinach, roasted veggies and turkey slices among four bowls.
Top with dried cranberries and drizzle with Maple-Balsamic Dressing and enjoy immediately.

Notes

STORAGE: If you have any leftovers, store the ingredients separately in the fridge for up to 3 days. When ready to eat, you can either reheat in the microwave for a couple minutes, or enjoy as a cold salad.

MEAL PREP BOWLS: If using for meal prep bowls and you intend to eat this as a cold dish, it's a great way to use left over veggies you've already cooked! Be sure that all ingredients are cold before assembling your meal prep bowls or your greens will wilt.

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.