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Need a new idea for a Thanksgiving main dish?
Our Thanksgiving platter recipe is delicious, easy, and would like beautiful in the middle of your holiday table.
I love how this meal can be thrown together so quickly and is packed full of flavor.
Extra points if you use it as filling for acorn squash or butternut squash.
Get ready to really impress the entire family!
Print the recipe here:
Thanksgiving Platter
By: The Jaroudi Family
Serves 4-6
Ingredients:
2 cups cooked whole grain (rice, quinoa, farro, bulgur wheat, oat groats)
2 cups cooked lentils (brown, green, black)
1 small onion chopped
1 ½ cups shredded Brussel sprouts
½ cup celery chopped (or broccoli, Bok choy, shredded carrots)
1 large apple or pear, chopped
¼ cup chopped dried fruit (raisins, cherries, apricot)
1 tbsp vegetable broth
1 tsp white miso paste
1 tbsp ‘Herbes de Provence’ seasoning blend
For Garnishing:
1 tsp dried parsley
¼ cup pomegranate seeds (optional)
Directions:
In a large skillet sauté chopped red onion with vegetable broth until translucent. Add in all remaining ingredients and cook till desired texture/apple softness.
You can serve this cold, room temperature, or warm.
Place in a large platter with dried parsley and pomegranate seeds sprinkled over top.
Notes:
You can use this recipe to fill butternut squash or acorn squash – or even add cooked chopped squash to the platter!
Check out the new e-cookbook we just launched with 30 whole food plant-based weight loss recipes here:
I hope you'll give this recipe a try, and let us know if you liked them!
We love seeing photographs of our recipes and just in general hearing from you guys!
Wishing you all the best,
Brittany
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