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A Plate of Leftover Turkey With Veggies
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Leftover Turkey With Roasted Vegetables
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Healthy leftover turkey recipe with roasted vegetables for clean eating, dairy-free and gluten-free meal option for the whole family.
Course: Main Course
Cuisine: American
Servings: 4 - 6
Author: Ina Wrobel
Ingredients
  • 1 pound Brussels sprouts
  • 1 medium-size sweet potato
  • 1 purple onion
  • 1 tsp salt
  • 1 tsp black pepper powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 2 tbsp olive oil
  • 1/2 cup shelled pumpkin seed
  • 1 bunch kale
  • 2 cup or more of cubed turkey meat
Instructions
  1. Preheat the oven to 425° F, prepare the sheet pan and line it with parchment paper.
  2. Peel and cube the sweet potato, halve the Brussel sprouts and slice the purple onion. Put the veggies on the sheet pan.

  3. Sprinkle salt, black pepper, onion powder, garlic powder, smoked paprika, cumin, and oil, mix it up.

  4. Roast it in the oven for 20 minutes, take the pan out of the oven.
  5. Add chopped kale, cubed turkey meat, and pumpkin seed. Use the spatula to mix it up.
  6. Put the pan back to the oven, roast it for another 5 minutes.
Recipe Notes

Do you make this Leftover Turkey With Roasted Vegetables? Take a picture of your delicious cookies, hashtag #craftyforhome, or you can tag @craftyforhome on Instagram.