Irresistible Ground Bison by Chef Aria Kagan

Updated at: Wed, 16 Aug 2023 19:45:31 GMT

Step 1

1. Start by mashing 1 large avocado with the juice of 1 lime, ½ tsp garlic powder, and ½ tsp. sea salt. Cover and set aside.

Step 2

2. Preheat your oven to 400 degrees.

Step 3

3. Line a sheet pan with parchment paper.

Step 4

4. Place the sweet potatoes on the parchment-lined sheet pan.

Step 5

5. Poke several holes in each sweet potato with a fork.

Step 6

6. Drizzle sweet potatoes with 2 TB. of avocado oil and rub the oil all over the sweet potatoes with your hands. Sprinkle the sweet potatoes with about 1 – 1 ½ tsp. sea salt.

Step 7

7. Put the sweet potatoes in the oven and roast for 45 – 60 minutes until a fork can easily be inserted into the sweet potato.

Step 8

8. While the sweet potatoes are roasting, sauté your onions and peppers.

Step 9

9. In a large sauté pan, add 2 TB. avocado oil. Once the oil is hot, add your sliced onions.

Step 10

10. Sauté for about 5-6 minutes on medium-high heat until the onions are lightly caramelized.

Step 11

11. Add the peppers to the onions and sauté for an additional 4-5 minutes until the peppers are tender. Add about 1 ½ tsp. of sea salt and 1 tsp. of black pepper. Mix and sauté for an additional minute.

Step 12

12. Place the onions and peppers on a plate.

Step 13

13. Place the sauté pan back on medium-high heat. Add 2 TB. avocado oil and the ground bison.

Step 14

14. Brown the bison meat for about 3-4 min. When the meat is about 75% cooked add 1 TB. cumin, 2 tsp. chili powder, 2 tsp. garlic powder and 1 ½ tsp. sea salt.

Step 15

15. Sauté for an additional 2-3 min. until the bison meat is cooked through.

Step 16

16. When your sweet potatoes are finished baking. Allow them to cool for about 10 min.

Step 17

17. To assemble, place each sweet potato on a plate. With a sharp knife cut a lengthwise and crosswise slit in the top of the sweet potato. Squeeze the ends of the sweet potato to open. Top each sweet potato with ¼ of the bison meat (about 4 oz.) a generous helping of the peppers and onions, then top with a ¼ of the smashed avocado. Optional garnish with tomatoes, cilantro, and sliced jalapeños.

Step 18

Enjoy!!

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