Spinach, Sweet Potatoes And Ginger-scallion Bison Crumbles
Spinach, sweet potatoes, ginger-scallion bison crumbles, #bonebroth. The #paleo cereal.
Recipe Intro From feedfeed
Bison Bone Broth & Spinach: rich in protein, iron, zinc, vitamin B12 and other nutrients.
Serves 2 1 cup sweet potato, peeled and cubed 1 Tbsp virgin coconut oil or beef tallow for roasting pinch of sea salt 2 cups spinach 1/2 Tbsp ghee 1/2 lb ground bison 1/2 Tbsp finely grated ginger root 1/4 cup scallions, minced 1/4 cup cilantro, minced 1/4 tsp sea salt 1 Tbsp naturally sweetened apricot jam (like Smucker's simply fruit) 2 cups bone broth 1. Roast the sweet potatoes: Preheat oven to 400F. Toss the cubed sweet potato with the oil or tallow and a pinch of sea salt. Spread evenly in one layer across a large baking sheet, and roast until lightly browned, about 20 minutes. Set aside. 2. Sautee the spinach: Heat the ghee in a saute pan over medium heat. Add the spinach, and stir with a wooden spoon until completely wilted and most of the water has evaporated. Set aside. 3. Cook the bison: Combine the bison, ginger, scallions, cilantro, sea salt and apricot jam (trust me on this!) in a large bowl. Mix thoroughly. Add to the hot saute pan over medium-low heat, and break up with a wooden spoon or spatula, stirring as it cooks. Bison has lower fat content, and will dry out at higher temperatures. Once cooked through, about 3 minutes, remove from heat and set aside. 4.Heat the broth. If you can, make your own broth at home using beef bones - there's nothing like it! If not, there are many specialty stores where you can get your hands on some. 5. Serve: pour 1 cup of bone broth each into 2 separate bowls. Top each bowl with half the sweet potatoes, half the spinach, and half of the bison. Enjoy! And by the way, this one is perfectly acceptable to slurp.