Cooking with ground bison has become a new obsession! It is so flavorful, lean and easy to cook up for an easy lunch or dinner. Bonus, bison is really high in protein and has less saturated fat than regular beef. Definitely plan on incorporating this meat in some future recipes!
Bowl Ingredients: serves 4
- 1 lb. lean ground bison
- 1 package (10 oz.) romaine salad
- 1 beefsteak tomato, chopped
- 1/2 cup diced yellow onion
- 2 sweet potatoes,peeled and cut in 1-inch cubes
- 1 avocado, pit and skin removed, then diced
- fresh cilantro, optional for topping
- 2 tbsp. olive oil
- juice of 2 limes
- 1/4 tsp. garlic salt
- 1/4 tsp. salt
- fresh cracked pepper, to taste
For the Dressing: In a small bowl, whisk together 2 tbsp. olive oil, juice of 2 limes, 1 tsp. garlic salt, 1/4 tsp. salt and a little cracked black pepper.Directions for roasting sweet potatoes:
Preheat oven for 375 degrees. Place cubed sweet potatoes on roasting tray. (I placed foil underneath for easy clean up). Drizzle about 1 tbsp. olive oil, salt and pepper lightly over then toss them around to coat evenly. Roast for 25 minutes or until tender.
Directions for Stovetop Ground Bison:
Heat a nonstick skillet over medium heat, add the ground bison and let it begin to cook. Add salt and pepper to taste. Optional, add 1 tbsp. flavor God dynamite seasoning. Continue cooking bison, stirring frequently. When the meat shows no pink, remove from heat (about 10 minutes total cook time). Place cooked bison over sink in a colander to drain any excess fat.
To Serve: In a large bowl, combine lettuce, bison, baked sweet potato, tomato, avocado and browned bison. Top with dressing and toss to evenly coat. Top with fresh cilantro. Optional: add a scoop of your favorite salsa, we love Joe. T Garcias!