Holiday Market Low Carb Bowl (Printable)

Nutritious bowl with roasted seasonal vegetables, turkey, and tangy cranberry vinaigrette, perfect for a festive low-carb dish.

# List of ingredients:

→ Proteins

01 - 2 cups cooked turkey breast, diced or shredded (skinless, boneless)

→ Vegetables

02 - 2 cups Brussels sprouts, halved
03 - 1 cup cauliflower florets
04 - 1 cup butternut squash, peeled and diced
05 - 1 small red onion, sliced
06 - 2 cups baby spinach

→ Dressing

07 - 2 tablespoons unsweetened dried cranberries, chopped
08 - 3 tablespoons apple cider vinegar
09 - 1 tablespoon Dijon mustard
10 - 1/4 cup extra virgin olive oil
11 - 1 teaspoon erythritol or monk fruit sweetener (optional)
12 - Salt and black pepper, to taste

→ Garnishes

13 - 1/4 cup pecans, roughly chopped
14 - 2 tablespoons crumbled feta cheese (optional)
15 - 2 tablespoons fresh parsley, chopped

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss Brussels sprouts, cauliflower, butternut squash, and red onion with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the baking sheet.
03 - Roast vegetables for 25-30 minutes, stirring halfway, until golden and tender.
04 - In a small bowl, whisk together cranberries, apple cider vinegar, Dijon mustard, remaining olive oil, sweetener, salt, and pepper. Set aside.
05 - Arrange baby spinach in bowls. Top with roasted vegetables and turkey.
06 - Drizzle with cranberry vinaigrette.
07 - Sprinkle with pecans, feta cheese (if using), and fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • It captures all the cozy holiday flavors without the post-meal carb crash
  • The roasted vegetables get naturally sweet while staying light and fresh
  • Everything comes together on one sheet pan so cleanup is minimal
02 -
  • Dont crowd the vegetables on the baking sheet or theyll steam instead of roast. Use two sheets if necessary.
  • The vinaigrette thickens as it sits so whisk it again right before drizzling. A splash of water helps if its too thick.
03 -
  • Cut all vegetables to similar sizes so they roast evenly. Brussels sprouts should be the same size as cauliflower pieces for consistent results.
  • Let the roasted vegetables sit for 5 minutes after they come out of the oven. This concentrates their flavors and makes them easier to handle when assembling bowls.

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