If you’re like me, you have some leftover Thanksgiving turkey in the fridge. And one of the yummiest things I’ve made with it so far is this low carb Thanksgiving leftover Buddha bowl recipe. It’s quick, tasty and really hits the spot.
I ended up with a TON of turkey left over this year because I actually had to cook two. The first one I bought was a huge bird and it was frozen when I purchased it. I took it out a day later than I should have to thaw in the fridge. So the day before Thanksgiving turned up and I found myself with a still, partially frozen turkey that was not going to finish thawing before the next day.
So the night before Thanksgiving, I ran down to the store and bought a second turkey that was not frozen. We had that for Thanksgiving.
But then I had this big bird in the fridge that I still needed to cook. So two days after Thanksgiving, I cooked it and have been coming up with interesting ways to use it up every since.
I hate wasting food, so I’ve gotten pretty creative in some instances. But this recipe is one I had to share. I hope you enjoy it!
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
LOW CARB THANKSGIVING LEFTOVER BUDDHA BOWL RECIPE:
Use up some of that leftover Thanksgiving turkey with this delicious salad!
- 2 cups chopped romaine
- 1 cup chopped, leftover turkey
- 1/4 cup fresh, chopped cranberries
- 1/4 cup chopped pecans
- 1 tbsp. balsamic vinegar
- 2 tbsp. oil
- salt and pepper to taste
Place the lettuce in the bowl first and then add all the toppings on top.
Sprinkle on the vinegar and oil and season with salt and pepper.