Set oven to 420F.
Pierce a few holes in the sweet potatoes using a fork or knife, then place them on a baking sheet lined with parchment paper. Bake them in the oven for about 45 minutes , or until they can be easily pierced with a fork. For best results, wrap them in nonstick foil.
Set a nonstick skillet on medium heat. Once hot, add olive oil, bell peppers and garlic. Saute for about 3 minutes, then add in black beans. Toss everything together before finally adding corn, then season to taste with sea salt & pepper. Set side.
In the same skillet, add onion and cook until brown and translucent. Add the ground meat and chop it up finely as it cooks. When there are nearly no more visible pink pieces, pour in the enchilada sauce and bring to a light simmer, then reduce the heat. Season to taste with sea salt & pepper and allow it to simmer for a few more minutes on low heat. Note: it’s important that the meat is saucy since foods like potato can easily dry out when reheated.
Bring everything together! Add a fourth – or your desired portion – of the bison to the sweet potato. Garnish and enjoy! Note: ONLY add the fresh avocado when you’re going to actually eat the meal.
And remember to switch it up for variety! Ditch the sweet potato and use quinoa, brown rice or cauliflower rice – not only with the macronutrients change, but also the change can “trick your tastebuds” into eating something slightly different!
Set oven to 420F.
Pierce a few holes in the sweet potatoes using a fork or knife, then place them on a baking sheet lined with parchment paper. Bake them in the oven for about 45 minutes , or until they can be easily pierced with a fork. For best results, wrap them in nonstick foil.
Set a nonstick skillet on medium heat. Once hot, add olive oil, bell peppers and garlic. Saute for about 3 minutes, then add in black beans. Toss everything together before finally adding corn, then season to taste with sea salt & pepper. Set side.
In the same skillet, add olive oil, onion and cook until brown and translucent. Boost the heat to high then add the chickpeas and smoked paprika and toss together. Once there is a visible sear on the chickpeas, reduce the heat to medium, then pour in the enchilada sauce. Bring to a light simmer and cook for 2 minutes. Season to taste with sea salt & pepper . Note: it’s important that the chickpeas are saucy since foods like potato can easily dry out when reheated.
Bring everything together! Add a fourth – or your desired portion – of the chickpeas to the sweet potato. Garnish and enjoy! Note: ONLY add the fresh avocado when you’re going to actually eat the meal.