The dish is akin to the harvest bowl, a special meal larger restaurants, like Sweetgreen, have made popular. It's a salad or grain bowl that includes greens, grains, proteins, and an assortment of mix-ins and toppings that marry diverse flavors and textures. While the common harvest bowl is often characterized by its blend of fall-inspired ingredients, you can use any leftover protein or vegetables for your own version of the bowl.

Typically, the bowl will consist of chicken or turkey, shredded kale, sweet potatoes, Brussels sprouts, pumpkin seeds, dried fruits such as cranberries or raisins, and a touch of goat cheese for garnishing. If you're looking to add a little crunch, opt for pumpkin seeds. With a chewier texture and distinct, nutty flavor, these seeds enhance the overall taste. Alternatively, you can use pepitas, which are shell-free green seeds that originate from distinct pumpkin varieties.

These dishes are quite flexible. You aren’t restricted to any specific ingredients. For instance, if you don't have any leftover sweet potatoes and wish to use fresh ones, you can easily do so by cutting a thin piece off the long edge of the sweet potato. This will create a flat surface, making it easier to cut.

You'll also want to have some vinaigrette on hand, which you can store in an airtight container in the refrigerator for up to four days. For a delicious bowl, you can prepare maple Dijon vinaigrette with ingredients such as olive oil, cider vinegar, maple syrup, Dijon mustard, kosher salt, and black pepper.

As for the chicken or turkey component, rub your boneless, skinless chicken breasts with dried rosemary, thyme, pepper, and salt. Heat the oil in a large ovenproof skillet until shimmering. Add the chicken breasts and cook until they are golden brown on one side. Afterward, turn the chicken over, set the skillet into the oven and bake until a thermometer inserted into the thickest portion of the chicken registers at 165°F.

As your chicken is cooking, whisk together oil, vinegar, maple syrup, mustard, salt, and pepper in a bowl until emulsified. Set this aside for a while. Then, toss some brussels sprouts with a portion of the vinaigrette in a large bowl.

Assemble your bowls to taste, starting with rice at the bottom and adding slices of chicken, sweet potatoes, brussels sprouts, apples, cranberries, pumpkin seeds, fried onions and goat cheese. Pour the remaining dressing over top right before serving your guests. With a meal like this, your Thanksgiving leftovers will be a hit for sure!