Holiday Market Paleo Bowl (Printable)
Festive paleo bowl with roasted root vegetables, spiced turkey, and tangy cranberry-citrus dressing. Wholesome and dairy-free.
# List of ingredients:
→ Protein
01 - 1 pound ground turkey
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Roasted Vegetables
07 - 2 medium carrots, peeled and sliced
08 - 2 medium parsnips, peeled and sliced
09 - 1 small sweet potato, peeled and cubed
10 - 1 small red onion, cut into wedges
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon ground black pepper
14 - 1/2 teaspoon dried thyme
→ Greens and Toppings
15 - 4 cups baby spinach or mixed greens
16 - 1/2 cup pomegranate seeds
17 - 1/4 cup chopped pecans, optional
→ Cranberry-Citrus Dressing
18 - 1/2 cup fresh cranberries or thawed frozen
19 - 2 tablespoons fresh orange juice
20 - 2 tablespoons extra-virgin olive oil
21 - 1 tablespoon apple cider vinegar
22 - 1 teaspoon honey
23 - Pinch of sea salt
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss carrots, parsnips, sweet potato, and red onion with 2 tablespoons olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried thyme. Spread in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, stirring once halfway through, until tender and caramelized.
03 - While vegetables roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 pound ground turkey, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, breaking up the turkey with a spoon, until browned and cooked through, approximately 8 to 10 minutes. Transfer to a plate.
04 - Combine 1/2 cup fresh cranberries, 2 tablespoons fresh orange juice, 2 tablespoons extra-virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon honey, and a pinch of sea salt in a blender. Blend until smooth. Taste and adjust sweetness or acidity as needed.
05 - Divide 4 cups greens evenly among four serving bowls. Top each with equal portions of roasted vegetables and spiced turkey.
06 - Drizzle each bowl with cranberry-citrus dressing. Garnish with pomegranate seeds and pecans if desired. Serve immediately.
# Expert Advice:
01 -
- The cranberry-citrus dressing has this bright, tangy kick that cuts through the earthiness of the root vegetables like a perfect winter sunrise.
- Its secretly the most forgiving recipe when youre entertaining because you can prep all the components ahead and just assemble when guests arrive.
02 -
- The vegetables need plenty of space on the baking sheet or theyll steam instead of roast, a crowded tray was my downfall the first three times I made this.
- Adding a tiny splash of water to the blender when making the dressing helps everything incorporate smoothly if your cranberries are particularly firm.
03 -
- Massage your greens with a tiny drizzle of olive oil before assembling the bowls, creating a protective barrier that prevents them from getting soggy under the warm ingredients.
- Reserve a small portion of your spice mixture to sprinkle over the final assembled bowls, a trick I learned from a chef friend that amplifies the aromatic experience with that first bite.