At first glance, this might seem like a recipe, but actually it’s a challenge to you to reimagine your expectations for what potential your leftovers actually hold. While we have an ingredients list and instructions, take what works for you and leave the stuff that doesn’t. Are you a ham over turkey person? Kale feels too “hippie” for you? Make it work for what you have on hand! There’s lots of evidence to support that a lot of people definitely prefer to eat out of a bowl- whether it’s a matter of the weight in your hand or just the excitement of layering flavors, all we know is that leftovers on a plate are just… leftovers. Bowls can give your food a whole new dimension.

What’s Quatre Epices? Quatre Epices, French for “Four Spices,” is a traditional French blend that contains white pepper ginger, nutmeg, and cloves. These four spices, vaguely reminiscent of a more savory Pumpkin Pie Spice seasoning, offer great complement to the sweet and autumnal flavor of roasted sweet potatoes. Unlike our Vegetarian Thanksgiving Leftover Bowls that featured so many vegetables we spread them out over two pans, this recipe can fit on one sheet.

Something Chef Jeff did to brighten up the heavier flavors in this particular recipe is add the addition of fresh pomegranate arils rather than cranberry sauce. Though they still have that slight bit of tanginess, they also have a lively sweetness that helps to punctuate the more robust flavors like the brussel sprouts and meat you end up choosing. The sauce that Jeff created to go with this dish is a Tangy Garlic number- though you could definitely opt for the classic splash of gravy on top of all this, the Garlic sauce only takes about 2 minutes to whip up and will help further your commitment to considering your bowl in a new way!

Makes 3 servings.