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Overhead close-up of a cranberry turkey sweet potato bowl with tender turkey pieces, roasted orange sweet potato cubes, glossy cranberry sauce, fresh baby spinach, and crunchy pecans in a matte black bowl on a rustic wooden table.

Cranberry Turkey Sweet Potato Bowl

Nesting Lane
Cranberry Turkey Sweet Potato Bowl is a high protein, healthy fall dinner with sweet and savory flavors, perfect for lunch or meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Large Skillet
Cutting Board
Sharp Knife
Large Mixing Bowl
Small Bowl
Whisk

Ingredients
 

For the Sweet Potatoes:

For the Turkey:

For the Cranberry Sauce:

For the Bowl:

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

Calories: 534kcalCarbohydrates: 53gProtein: 43gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 94mgSodium: 977mgPotassium: 1066mgFiber: 7gSugar: 27gVitamin A: 19031IUVitamin C: 12mgCalcium: 115mgIron: 3mg
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