Introduction

Thanksgiving is known for its abundance of delicious, hearty dishes. But what to do with the leftovers after the big feast? Enter the Thanksgiving Leftover Veggie Bowls with Sage Tahini Gravy, a clever and mouthwatering way to repurpose those extra roasted veggies and chickpeas into a nourishing meal. This recipe transforms your leftovers into a vibrant and filling dish with minimal effort. The star of the show is the sage-infused tahini gravy, which adds a rich, earthy flavor that complements the roasted vegetables perfectly.

Whether you’re a vegetarian, looking for something lighter after the holiday indulgence, or just want to make use of your leftovers creatively, these bowls are an excellent solution. The combination of veggies and chickpeas makes this dish hearty and full of plant-based protein. The sage tahini gravy is rich yet healthy, offering a smooth, nutty consistency with the depth of flavor from fresh or dried sage.

This dish is quick, easy, and a great way to breathe new life into Thanksgiving leftovers, making it a perfect meal for the days after the holiday.

Ingredients:

• For the veggie bowl:
  • 2 cups leftover roasted vegetables (sweet potatoes, Brussels sprouts, carrots, parsnips, etc.)
  • 1 cup cooked or canned chickpeas, drained and rinsed
  • 2 cups cooked quinoa, rice, or your preferred grain
  • 1 tablespoon olive oil (optional, for reheating)
  • Salt and pepper to taste
• For the sage tahini gravy:
  • ⅓ cup tahini
  • ½ cup vegetable broth (or water)
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 garlic clove, minced
  • 1-2 teaspoons fresh sage, finely chopped (or ½ teaspoon dried sage)
  • ½ teaspoon onion powder
  • Salt and pepper to taste
• For garnish (optional):
  • Fresh parsley or thyme, chopped
  • Pomegranate seeds for a pop of color and sweetness

Preparation:

Step 1: Reheat the roasted veggies

If your leftover vegetables and chickpeas have been sitting in the fridge, it’s time to warm them up. In a large skillet over medium heat, add a tablespoon of olive oil (if desired) and toss in the leftover roasted veggies and chickpeas. Stir occasionally, and cook for about 5-7 minutes until everything is heated through. You can also spread the veggies on a baking sheet and roast them at 375°F (190°C) for 10 minutes for extra crispiness.

Step 2: Prepare the grains

If you don’t already have leftover grains, you can quickly cook some quinoa, rice, or any grain you like. For quinoa, rinse it under cold water, then cook 1 cup of quinoa with 2 cups of water or vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until the quinoa is fluffy and the liquid is absorbed. Set aside to cool slightly.

Step 3: Make the sage tahini gravy

In a small bowl, whisk together the tahini, vegetable broth (or water), lemon juice, olive oil, maple syrup, minced garlic, chopped sage, and onion powder. Continue whisking until the gravy becomes smooth and creamy. If the consistency is too thick, add more vegetable broth or water, one tablespoon at a time, until you reach the desired pourable consistency. Season with salt and pepper to taste.

Step 4: Assemble the bowls

In each serving bowl, add a base layer of quinoa or your preferred grain. Arrange the reheated roasted veggies and chickpeas on top. Drizzle the sage tahini gravy generously over the bowl, making sure each component gets a nice coating.

Step 5: Garnish and serve

For extra flavor and texture, garnish your bowls with fresh parsley or thyme. If you want to add a pop of color and sweetness, sprinkle a handful of pomegranate seeds on top.

Cooking Note:

• Versatile Veggies: You can use any leftover veggies you have on hand—everything from roasted root vegetables like sweet potatoes and carrots to cruciferous vegetables like Brussels sprouts and cauliflower will work.
• Tahini substitutions: If you’re not a fan of tahini, you can use cashew butter or almond butter to create a similar creamy sauce with a slightly different flavor.
• Grain options: Feel free to swap quinoa with rice, farro, or even cauliflower rice for a lower-carb option.

Serving Suggestions:

• Lunch or dinner: This veggie bowl is filling enough to serve as a main dish for lunch or dinner, especially when paired with a protein-rich grain like quinoa or farro.
• Holiday brunch: If you’re hosting a post-Thanksgiving brunch, these bowls can be a unique and satisfying addition to your menu.
• Add extra protein: Top with leftover turkey or a poached egg for added protein if you’re not strictly vegetarian.

Tips:

• Batch cooking: Make extra sage tahini gravy and store it in the fridge for up to a week. It’s a great sauce to drizzle on roasted vegetables, salads, or grain bowls throughout the week.
• Add crunch: For a crunchy topping, consider adding roasted pumpkin seeds, sunflower seeds, or even crispy shallots.
• Spice it up: Add a dash of cayenne or red pepper flakes to the gravy for a bit of heat if you like spicier flavors.

Prep Time:

10 minutes (assuming you’re using leftovers)

Cooking Time:

10 minutes (for reheating)

Total Time:

20 minutes

Nutritional Information (per serving):

• Calories: 360
• Protein: 10g
• Sodium: 240mg
• Carbohydrates: 48g
• Fat: 16g
• Fiber: 9g
• Sugar: 6g

Conclusion:

The Thanksgiving Leftover Veggie Bowls with Sage Tahini Gravy are a creative and delicious way to repurpose leftover veggies and chickpeas from your Thanksgiving feast. This simple dish is not only quick to make but also packed with flavor and nutrition. The roasted veggies provide a sweet, earthy base, while the chickpeas offer plant-based protein. The star of the bowl is undoubtedly the sage tahini gravy, which adds a rich, creamy layer with a comforting hint of sage. Whether you’re enjoying it for lunch or dinner, this recipe ensures that no Thanksgiving leftovers go to waste while creating a meal that feels fresh, light, and comforting all at once.

These bowls are also highly customizable, allowing you to use whatever leftovers you have on hand and adapt the grains, vegetables, and garnishes to suit your tastes. The sage tahini gravy will become a post-holiday staple, and it’s versatile enough to use with a variety of other meals too. Enjoy this delicious and easy way to embrace the holiday spirit while minimizing food waste.

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