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Ground Bison Bowl

Prep: 5 min
Cook: 30 min
Total: 35 min

Ingredients

Shells
  • 6 (low carb) wheat tortillas
  • spray oil
Bison
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2lb lean ground bison
    • turkey, beef, chicken, vegan TVP
  • 3 tablespoons chili powder
    • Alternatively you can just use a taco mix
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 4oz tomato paste
  • 1 cup no salt chicken broth
  • salt & pepper to taste
Salad
  • 2 heads Romaine
  • 1 small red cabbage (1/2 medium cabbage)
  • 1.5 cups carrots, matchsticks
Garnish
  • Greek or coconut yogurt
  • pico de gallo (or tomato, cucumber, cilantro, red onion, and lime mix)

Steps

Step 1

Set oven to 400F (204C).

Step 2

Lightly spray an oven-safe round dish or bowl with avocado oil.

Add the tortilla to the inside of the bowl and press down so that it forms a bowl.  The outside of the tortilla should stick to the inside because of the oil.  Some of the sides of the tortilla should fold in order for it to form a bowl so it should not be without folds.

Then grab a long piece of aluminum foil and fold it vertically into 1 long strip. Form a ring with the foil and place it inside the tortilla.  Adjust the ring size if needed; it should press against the tortilla to hold it in place against the walls of the baking dish.

Lightly spray the inside.  Place in the oven for 20 minutes.

After the cooking cycle, set it aside to cool and harden into a crunchy bowl!

Step 3

Set a nonstick skillet on medium-high heat.  Once hot, add olive oil and onions.  Saute for 3 -5 minutes or until the edges are seared and the onions begin to turn brown.  Add the garlic and stir for 1 minute to incorporate.

Step 4

Increase the heat to high.  Make a hole in the center of the pan to add the bison.

Note: if your pan is small, only add 1/2 of the bison first.  Let it cook until it is almost 70% finished with visible pink pieces before adding the rest of the bison.

Chop up the bison as it cooks in the skillet and incorporate it into the onions, about 6 – 8 minutes.  (Note: the heat of the skillet should be high enough to evaporate any excess liquid so that the meat can sear some around the edges.)

Step 5

When the bison is about 90% finished cooking, add the tomato paste and seasonings and stir together.  It should be a thick, lumpy, and sticky paste.

Once it is well mixed, about 2 minutes, reduce the heat to low-medium and pour in the broth (or water).  Stir and bring to a slight simmer.

Mix well, season to taste with sea salt and pepper, and then set it aside.

Step 6

Add the romaine and cabbage leaves to a chopping board or sheet. Chop together (and mix) until you reach your desired size. I enjoy a finer chop because every spoonful gets a bit of everything.

Add to a large mixing bowl and add the carrot.

Add a generous amount of your favorite low-calorie dressing, like this green enchilada vinaigrette, and toss together well.

Step 7

Assemble the taco bowl!

To the taco shell, add a layer of chopped salad, bison meat, yogurt, pico de gallo, or another topping of your choice.

Is this for meal prep?

If this is for meal prep, keep all ingredients in separate containers until you are ready to eat:

  • bison meat
  • salad
  • dressing
  • taco shells