Spicy Ground Bison and Sweet Potato Skillet

If you're looking for a healthy ground bison recipe, this simple skillet is a great choice. Featuring diced sweet potatoes, arugula, and some spice from fresh chili peppers, it's a fast and flavorful gluten-free, low carb, and one-pan meal.

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 471kcal

Author The Sophisticated Caveman

Ingredients

1/4 cup pepitas shelled pumpkin seeds
2 tablespoons coconut oil
2 medium sweet potatoes peeled and cut into 1/2 inch cubes
1 pound ground bison
2 garlic cloves minced
1 large leek cleaned and sliced
1 yellow bell pepper diced
2-3 tabasco peppers finely chopped
1/2 teaspoon ground cumin
3 cups arugula roughly chopped
1/3 cup low sodium chicken stock
sea salt to taste
black pepper to taste

Instructions

Place the pepitas in a large, dry, cast-iron skillet and bring to medium heat. Toast, stirring constantly, until the the seeds are brown and fragrant, about 10 minutes. Transfer the pepitas to a bowl.
Return the skillet to medium high heat and add the coconut oil. Spread the sweet potatoes out in a single layer and let them cook, undisturbed, for 5 minutes. Stir and cook for an additional 5 minutes, until the potatoes start to get tender.
Add the ground bison, leeks, peppers, garlic, and cumin to the skillet. Cook until the meat is no longer pink and the vegetables are tender, about 7-8 minutes.
Pour in the chicken stock and add the arugula. Cook until the arugula is wilted, about 4-5 minutes.
Season with salt and pepper. Sprinkle the toasted pepitas on top and serve.

Video

Notes

For total perfection, top with fried eggs.

Nutrition