High Protein
Cranberry Turkey Sweet Potato Bowl brings some of those familiar Thanksgiving flavors into a colorful, satisfying dinner without having to prepare a holiday meal.
There’s tender turkey coated in a sweet and tangy cranberry sauce, roasted sweet potatoes, fresh spinach, and a handful of crunchy pecans. A little feta gives each bowl a pleasantly salty bite.
The cranberry sauce is especially good with the seasoned turkey. It’s slightly sweet, with just enough vinegar and Dijon mustard to keep it from tasting like a dessert topping.
You can use a large skillet to cook the turkey while the sweet potatoes roast in the oven on a baking sheet. Everything is ready in about 50 minutes.
With 43 grams of protein per serving, this is a hearty fall dinner that also works nicely for lunch.
The combination of warm turkey, roasted vegetables, and fresh toppings makes it feel a little different from the usual chicken or turkey bowl.
It’s also a good option when you have leftover cranberry sauce from Thanksgiving. You only need a small amount, and the remaining ingredients are easy to find throughout the season.
Why You’ll Love This Cranberry Turkey Sweet Potato Bowl
Thanksgiving Flavors Without the Holiday Cooking
You can enjoy cranberry turkey, sweet potatoes, and pecans without roasting an entire turkey or preparing several side dishes.
Sweet and Tangy Cranberry Sauce
The maple cranberry sauce has a little sweetness and a pleasant tang from the apple cider vinegar and Dijon mustard. It’s especially delicious on the warm turkey.
A High Protein Dinner
Each serving has approximately 43 grams of protein, making this a filling choice for lunch or dinner.
Plenty of Texture
The sweet potatoes are tender with lightly browned edges, the pecans have a nice crunch, and the fresh spinach adds a little contrast to the warm ingredients.
Great for Using Leftover Cranberry Sauce
If you have whole berry cranberry sauce left from a holiday dinner, this recipe gives you another way to enjoy it.
Easy to Prepare Ahead
You can cook the turkey and sweet potatoes in advance, then add the fresh spinach and toppings when you’re ready to serve.
Ingredient Substitutions
Chicken Breast
Boneless, skinless chicken breast works in place of turkey. Cut it into similar-sized pieces and cook to 165°F.
Butternut Squash
Use cubed butternut squash instead of sweet potatoes. It has a milder sweetness and roasts at about the same temperature.
Walnuts
Chopped walnuts are a good substitute for pecans. They have a slightly stronger flavor but still provide a nice crunch.
Goat Cheese
Crumbled goat cheese can replace feta if you prefer something creamier and a little tangier.
Baby Kale
Use baby kale instead of spinach for a heartier green. Remove any tough stems before serving.
Honey
Honey can replace maple syrup in the cranberry sauce. Use the same amount.
Fresh Cranberries
If you don’t have prepared cranberry sauce, cook fresh or frozen cranberries with a little water and sweetener until they soften and form a sauce. Let it cool slightly before mixing with the remaining sauce ingredients.
Pumpkin Seeds
For a nut-free option, replace the pecans with roasted pumpkin seeds.
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RECOMMENDED TOOL FOR THIS RECIPE
Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Cranberry Turkey Sweet Potato Bowl
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Turkey:
- 1½ pounds turkey breast cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Cranberry Sauce:
- ⅓ cup whole berry cranberry sauce
- 1 tablespoon pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- ¼ teaspoon ground cinnamon
For the Bowl:
- 4 cups fresh baby spinach
- ½ cup dried cranberries
- ½ cup chopped pecans
- ¼ cup crumbled feta cheese
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the cubed sweet potatoes in a large mixing bowl with 2 teaspoons olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
- Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the turkey, thyme, garlic powder, onion powder, salt, and black pepper. Cook for 7 to 9 minutes, stirring occasionally, until browned and the turkey reaches an internal temperature of 165°F.
- In a small bowl, whisk the cranberry sauce, maple syrup, apple cider vinegar, Dijon mustard, and cinnamon until combined.
- Pour the cranberry mixture over the cooked turkey. Cook for 2 to 3 minutes, stirring gently, until the turkey is evenly coated and the sauce is heated through.
- Divide the baby spinach and roasted sweet potatoes evenly among 4 serving bowls.
- Add the cranberry turkey to each bowl.
- Top each bowl with dried cranberries, chopped pecans, and crumbled feta cheese.
Notes
Tips and Tricks
Cut Evenly – Keep the sweet potato cubes about the same size so they roast evenly. Don’t Crowd the Pan – Leave a little space between the sweet potatoes so they brown instead of steam. Watch the Turkey – Turkey breast can dry out if overcooked. Use a meat thermometer to check for 165°F. Adjust the Sweetness – Cranberry sauces vary in sweetness. Taste the sauce before adding it to the turkey and reduce the maple syrup if needed. Toast the Pecans – For a stronger nutty flavor, lightly toast the pecans in a dry skillet before adding them to the bowls. Keep the Spinach Fresh – Add the spinach just before serving if you prefer it crisp. Warm turkey will soften the leaves slightly.Storing and Reheating
Refrigerator – Store the cooked turkey and sweet potatoes in airtight containers in the refrigerator for up to 3 to 4 days. Keep the spinach, pecans, dried cranberries, and feta separate until serving. Freezer – Freeze the cooked cranberry turkey and roasted sweet potatoes in freezer-safe containers for up to 2 months for best quality. Freeze them without the fresh spinach or toppings. Thaw overnight in the refrigerator. Microwave – Place the turkey and sweet potatoes in a microwave-safe dish. Cover loosely and heat in 30 to 60-second intervals until heated through to 165°F. Add the fresh toppings afterward. Stovetop – Warm the turkey and sweet potatoes in a covered skillet over medium-low heat. Add a splash of water if the cranberry sauce becomes too thick. Heat to 165°F before serving. Meal Prep – Divide the cooked turkey and sweet potatoes into individual containers. Pack the spinach and toppings separately to keep everything fresh.Nutrition
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