Name: Turmeric Bison and Roasted Vegetable Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Ground bison; 0.5 cup Sweet potato; 0.5 cup Zucchini; 0.5 cup Red bell pepper; 0.25 cup Red onion; 0.5 cup Carrots; 1 tsp Olive oil; 0.25 cup Chicken bone broth; 1 tsp Fresh ginger; 0.5 tsp Turmeric powder; 0.25 tsp Black pepper; 0.25 tsp Sea salt; 0.25 cup Kimchi

Turmeric Bison and Roasted Vegetable Skillet

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

YOUR SOLIN GENERATED RECIPE

Turmeric Bison and Roasted Vegetable Skillet

Sautéed ground bison and roasted sweet potatoes tossed with vibrant zucchini and bell peppers in a warm, earthy turmeric-ginger sauce.

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NUTRITION

Protein

53.3g

Fat

17.8g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Ground bison

0.5 cup Sweet potato

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 cup Carrots

1 tsp Olive oil

0.25 cup Chicken bone broth

1 tsp Fresh ginger

0.5 tsp Turmeric powder

0.25 tsp Black pepper

0.25 tsp Sea salt

0.25 cup Kimchi

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PREPARATION

1
Preheat oven to 400°F. Toss diced sweet potatoes and carrots with half the olive oil and roast for 20 minutes until tender.
2
Heat remaining oil in a large skillet over medium-high heat. Add ground bison, breaking it apart until browned and cooked through.
3
Stir in the diced red onion, bell peppers, and zucchini, sautéing until the vegetables are crisp-tender.
4
Add the grated ginger, turmeric, black pepper, and sea salt, stirring for 1 minute to bloom the spices.
5
Pour in the chicken bone broth to deglaze the pan, scraping up any browned bits from the bottom.
6
Fold in the roasted sweet potatoes and carrots, simmering for 2 minutes until the sauce slightly thickens.
7
Serve hot in bowls topped with a generous portion of tangy kimchi for a probiotic boost.