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Thanksgiving Leftover Dish: Turkey Bowl with Kale and Sweet Potatoes

Cuisine Paleo
Prep Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 3 cups Dinosaur kale (cut into bite-sized pieces)
  • 2 cups Turkey breast (cooked and chopped)
  • 1/4 cup Dried cranberries
  • 1/4 cup Toasted sunflower seeds
  • 1/4 cup olive oil
  • 2 tbsp Cider vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp Real maple syrup
  • 3 strips Cooked bacon (crumbled)
  • 2 Sweet potatoes (peeled and cubed)

Instructions

  1. Put the sweet potatoes in a saucepan and cover with cold water. Bring to a boil and reduce heat to a simmer. Simmer for 10 to 15 minutes, until tender. Drain.
  2. Massage the kale in a large bowl for several minutes, until leaves are soft and broken down.
  3. Add the potatoes, cranberries, and sunflower seeds to the bowl.
  4. In a separate bowl whisk the olive oil, cider vinegar, mustard, maple syrup, and salt and pepper until well combined. Toss it with the salad. Add the turkey and bacon before serving.