NUTRITION

SERVINGS

INGREDIENTS

6 oz ground bison

1 medium sweet potato

0.5 cup red bell pepper

0.25 cup yellow onion

2 tsp avocado oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss with 1 teaspoon of avocado oil and a pinch of salt.

• 3

  Roast the sweet potatoes for 20 minutes, flipping halfway through, until they are tender and golden.

• 4

  While potatoes roast, heat the remaining teaspoon of avocado oil in a large cast-iron skillet over medium-high heat.

• 5

  Add the ground bison to the skillet, breaking it into small crumbles with a spatula, and cook until fully browned.

• 6

  Add the diced yellow onion and red bell pepper to the skillet with the bison, sautéing for 5 minutes until the vegetables soften.

• 7

  Stir in the smoked paprika, garlic powder, sea salt, and black pepper to evenly coat the meat and vegetables.

• 8

  Fold the roasted sweet potatoes into the skillet and cook for an additional 2 minutes to allow the flavors to meld.

• 9

  Garnish the hash with chopped fresh parsley and serve hot.