Nutrition (Approx. per serving)

Protein: 35–40g
Carbs: ~30g
Fat: 12–15g
Fiber: 7–10g
Servings: 4

Ingredients

Turkey

• 1 lb cooked turkey breast, sliced or cubed

• 1 tbsp olive oil

• 1 tsp sea salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme, chopped

• Juice of 1/2 lemon

Autumn Vegetable Base

• 2 cups butternut squash, cubed

• 2 cups Brussels sprouts, halved

• 1 large red onion, sliced

• 1 tbsp olive oil

• 1 tsp sea salt

• 1 tsp garlic powder

• 1 tsp smoked paprika

Optional Add-Ins

Maple-Dijon Drizzle

• 1 tbsp Dijon mustard

• 1 tsp pure maple syrup

• 1 tbsp apple cider vinegar

• 1 tbsp water

• Pinch of sea salt

Instructions

1. Roast the Turkey

Preheat the oven to 400°F.
Toss turkey with olive oil, lemon juice, and seasonings.
Spread across a sheet pan and roast for 20–25 minutes, flipping halfway through.

2. Roast the Vegetables

Toss squash, Brussels sprouts, and red onion with olive oil and seasonings.
Spread evenly on a separate sheet pan.
Roast for 25–30 minutes or until lightly caramelized.

3. Make the Drizzle

Whisk Dijon, maple syrup, apple cider vinegar, water, and salt until smooth.

4. Assemble the Bowl

Layer roasted vegetables, top with turkey, add any optional boosters, and finish with a light drizzle.