Step 1

Preheat oven to 425°F.

Step 2

Toss the cubed sweet potatoes in 1 tablespoon of olive oil. Spread out on a sheet pan and season with salt and pepper.

Step 3

Roast until fork-tender, about 15-20 minutes, tossing halfway.

Step 4

While the sweet potatoes are roasting, bring the turkey stock to a boil in a medium pot. Add the quinoa and cover with a lid. Simmer until the water is almost completely absorbed and the spiral germ around the quinoa is visible, about 20-25 minutes.

Step 5

Make the cranberry dressing while the sweet potatoes and quinoa are cooking.

Step 6

Whisk together the cranberry sauce, apple cider vinegar and dijon mustard. Gradually whisk in the olive oil until fully emulsified. At this point taste the dressing. If it’s too sour or zingy, add a little honey or maple syrup to balance it out. Season with salt and pepper to taste.

Step 7

Warm the turkey in the microwave or oven, if desired.

Step 8

Divide the turkey, sweet potatoes and quinoa evenly between four bowls. Top with the cranberry dressing.