Vegetarian Recipes
Thanksgiving Bowls
I love a hearty salad with a variety of delicious toppings and a homemade dressing…and these Thanksgiving Bowls are just that! They’re one of my favorite salads to make after the holidays and are the best way to use up leftovers and odds and ends of ingredients. Throw some harvest veggies and sides on top of fresh greens and wild rice, and give your body a break from the heavy foods (until Christmas!). This Thanksgiving salad is the perfect base to add anything your heart desires and is great for meal prepping, too!
What is a Thanksgiving Bowl?
This recipe is one of the easiest salads you’ll ever make. It’s also one of my favorite tips for making something fresh, healthy, and delicious after Thanksgiving using ingredients you already have on hand! Thanksgiving salad bowls are simple to throw together and a great vessel for all your holiday leftovers. And you really can add anything you like to these salads—the more toppings, the better!
For my bowls, I roast sliced sweet potato and turnip, then pile them onto a bed of leafy greens and wild rice with diced apples, shaved Brussels sprouts, dried cranberries, candied pecans, and whatever else I have in the fridge. Then, I top it all off with a tangy homemade maple cinnamon dressing. It’s fresh and flavorful, and as written, this recipe is also totally gluten-free and vegan!
Ingredients
Here’s what I use to make my easy Thanksgiving salad bowls:
- Wild Rice: These little grains are packed with protein, fiber, and essential nutrients. They also add a nutty flavor and slightly chewy texture. However, did you know that “wild rice” isn’t actually rice!? It’s a type of grass seed, but it gets its name from its rice-like appearance! You cook it the same way, though, and I’ve shared some tips below for perfectly cooked wild rice.
- Sweet Potato & Turnip: Slice them into thin medallions, coat them in olive oil, salt, and pepper, and roast until tender. I love the creamy sweet potato and slightly earthy turnip combination, but any roasted veggies will work here.
- Celery: Adds a nice crunch and refreshing flavor.
- Brussels Sprouts: A classic Thanksgiving side dish, but they also work great in this salad. I like to finely shave them for a more delicate texture.
- Dried Cranberries: These are the perfect festive touch and add a sweet-tart flavor.
- Frozen Peas: What do you do with the leftovers from a bag of frozen peas? You add them to this salad! See the recipe card notes for preparation tips.
- Gala Apple: Adds a crisp, juicy sweetness. You can use any apple variety you like!
- Red Onion: I julienne (finely slice) half a red onion and toss it in this salad for extra zing.
- Candied Pecans: You can buy pre-made ones, but I used our candied pecan recipe and skipped the egg whites/oven step to save time.
- Baby Greens Salad Mix: Buy a package of mixed baby greens (or your favorite salad mix) for a quick and easy base.
- Maple Cinnamon Vinaigrette: Mix Dijon mustard, cinnamon, salt, black pepper, minced garlic, maple syrup, apple cider vinegar, and olive oil to make THE most delicious dressing. I’ll be drizzling this on all my salads this season!
What Else Can I Add?
You really can’t go wrong with this salad. Any leftovers or random ingredients you have in your fridge can be added to this already delicious mix. Just keep in mind some leftovers may need reheating first for safety and taste, e.g., sausage stuffing. But that said, here are a few ideas to get you started:
- Roasted butternut squash or acorn squash
- Crumbled blue cheese, goat cheese, or sliced cheese from your cheese board
- Leftover turkey breast
- Sliced avocado
- Leftover shaved Brussels sprouts salad
- Any nuts, seeds, or dried fruit you like
- Pomegranate seeds or cranberries
- Homemade croutons made from leftover dinner rolls
Tips for Cooking Wild Rice
- You don’t need to soak wild rice, but I do recommend rinsing it before cooking.
- Wild rice will either triple or quadruple in volume once cooked. The ratio of wild rice to water is typically 1:4. I use ½ cup of wild rice in this recipe to yield around 1 ½ cups cooked.
- You’ll know your wild rice is done when it appears to be split down the center. I usually taste a few grains here and there towards the end of the cooking time, so I can take it off the heat once it’s done to my liking.
Meal Prep It!
I love meal prepping a big, hearty salad with lots of toppings like this. They’re already a complete meal in themselves (my Niçoise salad is another example of this!), and, depending on what you add, they don’t need reheating. As written, these Thanksgiving bowls will last up to 3-4 days in an airtight container in the fridge. However, this time frame is totally dependent on how fresh your ingredients/leftovers are when you make them.
I like to keep my toppings and dressing separate until just before serving. The dressing will separate as it sits, so give it a good shake or whisk before drizzling it over your salad. I also recommend tossing your diced apples in lemon juice to slow down the browning process!
Thanksgiving Salad Bowl
Equipment
-
Pyrex Glass Meal Prep , optional
Ingredients
Salad Ingredients
- ½ cup wild rice (yield is a little over 1 ½ cups cooked) $1.24
- 1 turnip $0.82
- 1 sweet potato $1.06
- 4 stalks celery $0.32
- ½ cup dried cranberries $1.09
- 1 cup frozen peas, cooked and chilled** $0.49
- ½ cup Brussels sprouts, shaved or finely chopped* (about ¼ lb whole) $0.74
- ¼ cup candied pecans*** $1.60
- 1 gala apple $0.69
- ½ red onion (about ½ cup when finely sliced) $0.53
- 1 Tbsp olive oil $0.19
- ½ tsp salt $0.01
- ¼ tsp freshly cracked black pepper $0.02
- 6 oz bag of baby greens salad mix $2.73
Maple Cinnamon Vinaigrette Ingredients
- 1 tsp Dijon mustard $0.02
- 1 tsp cinnamon $0.08
- ½ tsp salt $0.01
- ¼ tsp freshly cracked black pepper $0.01
- 3 cloves garlic, minced $0.09
- 1 Tbsp maple syrup $0.24
- ¼ cup apple cider vinegar $0.14
- ½ cup olive oil $1.55
Instructions
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Preheat oven to 400 degrees. Cook wild rice according to package directions. Fluff and let cool.****
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Prepare vegetables: peel and slice turnip into medallions, slice sweet potato into thin medallions, dice celery, gather dried cranberries, candied pecans, and shaved Brussels sprouts, cook and cool peas, small dice apple*****, and julienne (finely slice) red onion.
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Toss potatoes and turnips with olive oil, salt and black pepper.
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Transfer to parchment-lined baking sheets and roast in the oven for 20 min or until tender (but not mushy!)
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Remove turnips and sweet potato medallions from oven and let them cool while you make your dressing.
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Whisk together Dijon mustard, cinnamon, salt, black pepper, minced garlic, maple syrup, and apple cider vinegar, streaming the olive oil last to create a temporary emulsion.
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Once sweet potatoes and turnips have cooled, toss all salad ingredients together with the lettuce mix. Either portion it out for meal prep with the dressing on the side, or scoop equally into bowls and dress to serve.
See how we calculate recipe costs here.
Notes
**The FDA recommends all frozen vegetables be fully cooked before consuming. I like to scoop out the amount of frozen peas I need and put them in a microwave safe bowl in the microwave on high for 2-4 minutes with a little bit of water added, so they are just covered.
***I used the Budget Bytes recipe but omitted egg whites and skipped the oven time!
****I like to cook until the rice is tender but still has some resistance when you bite it. I also like to add 1/8 tsp of cinnamon to the cooking water or veggie broth, but that’s completely optional!
*****To keep your apples from browning, you can toss them in a little lemon juice while you’re prepping the other components for this salad.
Nutrition
how to make Thanksgiving Bowls – step by step photos
Preheat oven to 400 degrees. Cook ½ cup wild rice according to package directions. Fluff and let cool.
Prepare vegetables: peel and slice 1 turnip into medallions, slice 1 sweet potato into thin medallions, dice 4 stalks celery, gather ½ cup dried cranberries, ¼ cup candied pecans, and ½ cup shaved brussels sprouts, cook and cool 1 cup frozen peas, small dice 1 gala apple, and julienne (finely slice) ½ a red onion.
Toss potatoes and turnips with 1 Tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.
Transfer to parchment-lined baking sheets and roast in the oven for 20 min or until tender (but not mushy!)
Remove turnips and sweet potato medallions from oven and let them cool while you make your dressing.
Whisk together 1 tsp Dijon mustard, 1 tsp cinnamon, ½ tsp salt, ¼ tsp black pepper, 3 cloves minced garlic, 1 Tbsp maple syrup, and ¼ cup apple cider vinegar, streaming ½ cup olive oil last to create a temporary emulsion.
Once sweet potatoes and turnips have cooled, toss all salad ingredients together with 6 oz bag lettuce mix. Either portion it out for meal prep with the dressing on the side, or scoop equally into bowls and dress to serve.
This easy Thanksgiving salad is a fresh and delicious way to reduce food waste and nourish your body at the same time!
More Thanksgiving Leftover Recipes
The post Thanksgiving Bowls appeared first on Budget Bytes.
Vegetarian Recipes
Easy Homemade Falafel
This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!
What is Falafel?
If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!
My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.
“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”
MaryBeth
Ingredients
Here’s what you’ll need to make this easy falafel recipe:
- Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
- Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
- Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
- Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
- Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
- Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
- Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
- Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.
Can I Bake Them?
I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.
Recipe Success Tips!
- Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
- Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
- Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
- Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
- Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
- Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.
How to Serve Falafel
I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.
Storage, Freezing, & Reheating
I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.
Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.
Homemade Falafel Recipe
Equipment
-
Food Processor
-
Baking Sheet
-
Parchment Paper
Ingredients
- 2 15 oz. cans chickpeas $1.72
- ¼ red onion $0.26
- 1 handful fresh parsley, about ¼ bunch $0.26
- 1 handful fresh cilantro, about ¼ bunch $0.17
- 4 cloves garlic $0.12
- 1 tsp salt $0.01
- ½ tsp cayenne pepper $0.13
- 1 tsp ground cumin $0.08
- 1 tsp baking powder $0.04
- ½ cup flour* $0.07
- ¼ cup neutral cooking oil for frying $0.22
Instructions
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Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
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Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
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Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
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Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
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If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
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To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.
See how we calculate recipe costs here.
Notes
Nutrition
How to Make Falafel — Step By Step Photos
Gather all your ingredients.
Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.
Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.
Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.
Scoop the mixture into about 2 Tbsp portions and shape into small patties.
If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.
To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.
Let them drain on a paper towel to absorb the excess oil.
And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!
More Easy Chickpea Recipes
The post Easy Homemade Falafel appeared first on Budget Bytes.
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