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Article: Thanksgiving Leftovers Buddha Bowl Recipe

Thanksgiving Leftovers Buddha Bowl Recipe

Thanksgiving Leftovers Buddha Bowl Recipe

Time to wake up from those Thanksgiving dinner comas, Daily Life Family! I promise to make it worth your while.

Today we have a recipe you can use to put those Thanksgiving leftovers to good use! This Buddha Bowl is a simple recipe because after spending many hours in the kitchen prepping Thanksgiving dinner for our guests, it’s okay to feel a little bit lazy! 

This power bowl is made with roasted vegetables and seasoned with a light vinaigrette. Nothing simpler, but since the taste of each vegetable is distinct, there’s a festival of flavors in every bite that will keep you feeling full and thankful.

Did you know that our trash cans contain on average 12% of foods that are still perfectly edible? At the time of the holidays, this waste reaches peaks of up to 20%! It’s not always easy to predict the amount of food to serve at a dinner with many guests. One word of advice: accommodate the remains! It’s an easy art to learn and a great way to redo a little party!

Thanksgiving Leftovers Buddha Bowl Recipe

Cook Time: 45 minutes

Preparation Time: 15 minutes

Servings: 2



  • 1/4 cup of olive oil
  • 3 tbsp. balsamic vinegar tea
  • 2 large cloves of garlic
  • 1 tsp. dill
  • Salt and pepper

Quinoa bowl:

(The idea here is to use the vegetables you have on hand from your Thanksgiving dinner, but you can follow this recipe loosely)

  • 1 1/2 cup quinoa, cooked
  • 2 cups arugula
  • 1 cup Brussels sprouts, cut in half
  • 1 sweet potato, cut into slices
  • 1 cup baby potatoes
  • 1 cup cauliflower florets


  1. Mix all ingredients for the vinaigrette. Reserve.
  2. Preheat your oven to 375°F
  3. Place the Brussels sprouts, potatoes, sweet potatoes, and cauliflower on a baking sheet.
  4. Cover vegetables with oil. Add salt and pepper to taste.
  5. Bake for 45 minutes, turning vegetables over halfway through cooking.
  6. Placing a little quinoa in the bottom of the bowl, garnish with arugula and grilled vegetables.
  7. Drizzle the vinaigrette on top.


Over Thanksgiving, Christmas, and even New Years', we certainly don’t lack opportunities for hearty meals with family. Let’s make sure the leftovers don’t go to waste and are just as delicious as they were when they were freshly made.

In general, you can keep leftovers in the fridge for up to 4 days. It’s best not to go beyond this rule for meat, though some types of food can sometimes be kept longer. Cooked vegetables for example, or cheeses. To avoid needless waste, rely instead on the appearance and smell of the food to tell you if things are still safe to eat.

This method of cooking is particularly suitable for the following vegetables: zucchini, aubergine, carrot, pepper, onion, tomatoes, turnips, celery, cauliflower, potatoes, and many more! I designed this recipe so you can just use what you have on hand and let your imagination go wild! Be sure to let us know what delicious creations you come up with!

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