Lean Ground Elk Skillet with Crispy Sweet Potatoes and Sautéed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Elk Skillet with Crispy Sweet Potatoes and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Lean Ground Elk Skillet with Crispy Sweet Potatoes and Sautéed Greens

A hearty, flavorful skillet featuring lean ground elk paired with crispy sweet potatoes and vibrant sautéed greens. This dish balances robust game meat with naturally sweet and nutritious vegetables, offering a satisfying meal that excites the palate while keeping it light and clean.

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NUTRITION

438kcal
Protein
37.9g
Fat
14.3g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Elk

1 small Sweet Potato

1 cup Kale

1/2 medium Red Bell Pepper

1/4 medium Onion

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a large skillet over medium heat.

  • 2

    Peel and dice the sweet potato into small cubes for crispiness. Add the sweet potato cubes to the skillet with a small drizzle of olive oil, seasoning lightly with salt and pepper. Cook for about 8-10 minutes until tender and crispy on the edges, stirring occasionally.

  • 3

    While the sweet potatoes are cooking, chop the kale, red bell pepper, and onion finely.

  • 4

    In a separate pan, add the lean ground elk and cook over medium-high heat until browned, breaking it up into small pieces as it cooks. Season with salt and pepper.

  • 5

    Once the meat is nearly cooked and the sweet potatoes are tender, add the chopped onion and red bell pepper to the elk. Sauté together for an additional 3-4 minutes until the vegetables begin to soften.

  • 6

    Fold in the kale and cook for another 2 minutes, just until it wilts slightly but retains its vibrant color.

  • 7

    Combine the cooked sweet potatoes with the elk and greens mixture in the skillet. Toss gently to mix all components evenly. Adjust seasoning with salt and pepper as needed.

  • 8

    Serve hot, enjoying a warm balance of savory elk, crispy sweet potatoes, and fresh, sautéed greens.

Lean Ground Elk Skillet with Crispy Sweet Potatoes and Sautéed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Elk Skillet with Crispy Sweet Potatoes and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Lean Ground Elk Skillet with Crispy Sweet Potatoes and Sautéed Greens

A hearty, flavorful skillet featuring lean ground elk paired with crispy sweet potatoes and vibrant sautéed greens. This dish balances robust game meat with naturally sweet and nutritious vegetables, offering a satisfying meal that excites the palate while keeping it light and clean.

NUTRITION

438kcal
Protein
37.9g
Fat
14.3g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Elk

1 small Sweet Potato

1 cup Kale

1/2 medium Red Bell Pepper

1/4 medium Onion

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a large skillet over medium heat.

  • 2

    Peel and dice the sweet potato into small cubes for crispiness. Add the sweet potato cubes to the skillet with a small drizzle of olive oil, seasoning lightly with salt and pepper. Cook for about 8-10 minutes until tender and crispy on the edges, stirring occasionally.

  • 3

    While the sweet potatoes are cooking, chop the kale, red bell pepper, and onion finely.

  • 4

    In a separate pan, add the lean ground elk and cook over medium-high heat until browned, breaking it up into small pieces as it cooks. Season with salt and pepper.

  • 5

    Once the meat is nearly cooked and the sweet potatoes are tender, add the chopped onion and red bell pepper to the elk. Sauté together for an additional 3-4 minutes until the vegetables begin to soften.

  • 6

    Fold in the kale and cook for another 2 minutes, just until it wilts slightly but retains its vibrant color.

  • 7

    Combine the cooked sweet potatoes with the elk and greens mixture in the skillet. Toss gently to mix all components evenly. Adjust seasoning with salt and pepper as needed.

  • 8

    Serve hot, enjoying a warm balance of savory elk, crispy sweet potatoes, and fresh, sautéed greens.