Harvest Bowl
Customizable and hearty, this harvest bowl recipe takes inspiration from all the sides leftover from Thanksgiving with crispy and soft roasted sweet potatoes, tender Brussels sprouts, crunchy apples, and juicy chicken (which you can substitute with leftover turkey), served over a bed of wild rice. Top with savory fried onions, dried cranberries, and crumbled goat cheese for a true fall feast.
Notes from the Food & Wine Test Kitchen
If you aren’t using leftover sweet potatoes, slice a thin piece off the long edge of the sweet potato to create a flat surface to stabilize it on a cutting board and make it easier to cut.
Make ahead
You can use any leftover protein or vegetables for this dish, including turkey or chicken, or keep it vegetarian. Store the vinaigrette in an airtight container in the refrigerator for up to four days.
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