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Autumn Harvest Bowl

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Makes 8 Servings | Prep time: 25 minutes | Cook time: 45 minutes

Nutritional Info | Calories: 400 | Protein: 28 | Fat: 22 | Carbs: 27

Dairy-Free, Gluten-Free,  D.TOX


Harvest Bowl

  • 2 lbs. shredded turkey breast
  • 3 cups brussels sprouts, halved
  • 3 cups butternut squash, cubed
  • 1 ½ cups wild rice (cooked)
  • 2 apples, diced
  • 6 Tbsp. walnuts, chopped
  • 6 cups mixed greens


Cranberry Vinaigrette

  • ¼ cup fresh or frozen cranberries
  • ¼ cup balsamic vinegar
  • 1 Tbsp. Dijon mustard
  • ½ cup olive oil


  1. Preheat oven to 400ºF
  2. Placed brussels sprouts and cubed butternut squash on an oiled pan and sprinkle with salt and pepper. Roast for 30-40 minutes.
  3. While the vegetables are roasting, add 4 cups of water, rice, and a pinch of salt to a saucepan and bring to a boil. After water has reached a boil, bring water to a simmer and cook for 35-45 minutes, until soft. (Wild rice takes much longer to cook).
  4. When the vegetables have been in the oven for about 20-25 minutes, heat 1 tbsp. coconut oil over medium heat and sauté turkey breast until thoroughly cooked, about 7-9 minutes. Then shred with two forks and set to the side.
  5. When vegetables are finished, remove from oven. On a small baking sheet, add chopped walnuts and toast for 5 minutes.
  6. In a small mixing bowl, add vinaigrette ingredients until thoroughly blended.
  7. Place all ingredients in a large mixing bowl and toss until thoroughly mixed and well coated with vinaigrette dressing.


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