This Thanksgiving, Dole and I are encouraging families and individuals to include greens in their meals! We know that Thanksgiving can be a hard holiday to eat healthy for, but with a few little swaps and the addition of fresh Dole greens, it can be done!
I was completely stumped while trying to think of a healthy Thanksgiving recipe until I saw my friends Taryn and Julia the other day. I asked them, what is a dish that gets left out during Thanksgiving? Something uncommon. That’s when it hit us as we were all talking – there’s plenty of delicious side dishes for Thanksgiving, but there also tons of leftovers, and not much to do with them – except for eat the same meal over and over again for an entire week. I’ve surprisingly never made a sandwich out of leftover Thanksgiving food, but I am alllllll over it this year!
Since most Thanksgiving leftovers are pretty rich, I added some fresh Dole Spinach and my new favorite type of “bun” to my Thanksgiving sammy! I just recently discovered sweet potato buns, and I seriously wish I knew about them sooner. When baked with olive oil, they taste amazing as a bread or bun replacement, plus they’re loaded with beta-Carotene which is excellent for vision.
Sweet Potato Buns
The biggest (widest) sweet potatoes you can find.
Salt & Pepper
Preheat oven to 400 degrees. Slice sweet potato into 1/2 inch or 1/4 inch thick slices. Coat both sides with olive oil and sprinkle with salt and pepper. Place the sweet potato rounds on a baking sheet lined with parchment paper and bake for 20-30 minutes. Flip the sweet potatoes halfway through baking.
For more healthy thanksgiving recipes, check out Dole’s Butternut Squash with Eggplant-Pomegranate Sauce, Caramelized Pear, Roasted Tomato and Lentil Salad, Vegetable & Kale Au Gratin, and Roast Turkey Salad with Cranberry Vinaigrette.
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