Thanksgiving Leftovers ‘Buddha’ Bowl

This beautiful bowl will make you thankful for leftovers. Be creative with the selection you have left in your refrigerator for a new flavor twist!

Serves: 4Prep: 10 minutesCook: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 6 cups cooked brown rice, warmed
  • 1 tablespoon Thai red curry paste
  • 6 cups roasted vegetables, such as carrots, Brussels sprouts, broccoli, or asparagus, cut into bite-sized pieces, warmed
  • 1 teaspoon toasted sesame oil
  • 12 ounces cooked turkey meat, sliced thin
  • 1⁄4 cup turkey gravy
  • 1⁄2 cup cranberry sauce
  • 1 teaspoon fresh ginger root, grated, or 1 Tbsp. Ginger People® Organic Ginger Juice
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon hot sauce


  • Reheat vegetables in the microwave, oven or sauté pan. Warm up the gravy with the Thai curry paste. Add turkey and simmer gently to warm through.
  • Divide the warm rice into 4 bowls and arrange the turkey and vegetables over the rice in an artful manner.
  • Mix the cranberry sauce with the ginger, vinegar, sesame oil and hot sauce; adjust the seasonings according to your taste preference. Add a fried egg on top if you need more protein, or are short on turkey or skipping it all together.