Ground Bison Power Bowls
40 min579 kcal each
Chili-spiced lean bison in baked tortilla bowls over a crunchy romaine, red cabbage and carrot chop, topped with yogurt and pico. Taco salad with structure.
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Plan this recipeIngredients
for 5 servings- Whole-wheat tortillas6 piece
- Olive oil spray½ tsp
- Olive oil1 tbsp
- Onion1 piece
- Lean ground bison907 g
- Chili powder3 tbsp
- Ground cumin1 tbsp
- Garlic powder1 tbsp
- Tomato paste113 g
- Low-sodium chicken broth240 ml
- Romaine lettuce2 piece
- Red cabbage400 g
- Carrots165 g
- Greek yogurt, plain, non-fat150 g
- Pico de gallo200 g
- Salt1 pinch
- Black pepper1 pinch
Method
Prep 10 min · cook 30 min- Heat the oven to 200 °C. Mist ovenproof bowls with oil, press a tortilla into each and bake for 8–10 minutes until crisp.
- Heat the oil in a non-stick pan over medium-high heat and cook the onion for 3–5 minutes until browned; add the garlic powder for a minute.
- Turn up the heat and brown the bison in batches until nearly cooked, then stir in the tomato paste and spices for about 2 minutes.
- Lower to medium, pour in the broth and simmer until thick, about 5 minutes; season.
- Chop the romaine and cabbage together finely and toss with the carrot.
- Fill each tortilla bowl with salad and bison, then top with yogurt and pico.
- The bison keeps 4 days in the fridge or 3 months frozen; keep the salad and shells separate and assemble just before eating.
Nutrition
per servingCal
579
Protein
51g
Carbs
48g
Fat
23g
Of 23g of fat per serving, 8.6g is saturated.
