🍂 A Taste of Fall, Without the Food Coma!

November Recipe: Harvest Turkey Sweet Potato Bowl

Looking for something cozy, seasonal, and still aligned with your goals? This Harvest Turkey Sweet Potato Bowl brings all the warm flavors of November into a simple, balanced meal. Think roasted sweet potatoes, savory turkey, crispy Brussels sprouts, tart cranberries, and a delicious maple-Dijon drizzle — basically, all the best parts of fall in one bowl!

It’s packed with protein, fiber-rich carbohydrates, and satisfying healthy fats, making it a great option for lunch or dinner when you want something filling without feeling weighed down.

What You’ll Need — 1 Serving

🍗 4.5 oz 93% lean ground turkey
🍠 120g roasted sweet potato
🥬 80g Brussels sprouts
🍒 10g dried cranberries
🎃 7g pumpkin seeds
🫒 ½ tsp olive oil
🍁 1 tsp maple syrup
🥄 1 tbsp Dijon mustard

Let's Make It!

Start by dicing your sweet potato and halving your Brussels sprouts. Toss them with the olive oil, a little salt and pepper, garlic powder, and your favorite fall-inspired seasonings. Roast at 425°F for 20–25 minutes, giving everything a toss halfway through.

While the vegetables roast, brown your turkey in a skillet and season with garlic powder, onion powder, pepper, paprika, and a little sage or poultry seasoning.

For the finishing touch, mix together the maple syrup and Dijon mustard to create a quick sweet-and-savory maple-Dijon drizzle.

Once everything is ready, layer your roasted vegetables and turkey into a bowl, then top with dried cranberries and pumpkin seeds. Drizzle with your maple-Dijon sauce and enjoy!

💪 The Macro Breakdown

One serving comes in at approximately 466 calories, with 39g of protein, 47g of carbohydrates, and 16g of fat.

It’s a great example of how you can enjoy the flavors of the season while still building a meal around your nutrition goals. You don't have to skip the foods you love this time of year — it's all about finding a balance that works for you!

🍁 Pro tip: Want to make this meal stretch further? Double or triple the recipe and portion it into containers for an easy, ready-to-go lunch throughout the week.