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Bison Bowls

A nourishing meal prep solution featuring high-protein bison, hearty quinoa, and vibrant greens, perfect for busy lifestyles.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Bowls
  • 1 lb bison A lean source of protein; ground turkey can be a good substitute.
  • 1 1/2 cups chicken stock Adds depth to the quinoa; vegetable stock is an excellent vegetarian option.
  • 3/4 cup quinoa (dry weight) A gluten-free grain full of heart-healthy fiber; consider using farro for a different texture.
  • 1/2 Tbsp olive oil Used for sautéing; avocado oil is a great alternative.
  • 218 grams yellow onion (diced) Provides sweetness and flavor; can be replaced with shallots for a milder taste.
  • 3 oz mushrooms (sliced) Adds earthiness; other vegetables like zucchini or bell peppers can be used as substitutes.
  • 3 cloves garlic (minced) Essential for flavor; adjust according to personal preference.
  • 107 grams kale (raw, chopped) A powerhouse of nutrients; spinach or Swiss chard can also be used.
  • 40 grams low sugar dried cranberries Provides a touch of sweetness; any dried fruit, like raisins, will work.
  • 1 oz fat free feta cheese Adds creaminess; omit for a dairy-free version or use nutritional yeast for flavor.

Method
 

Preparation
  1. Rinse the quinoa: Start by rinsing your quinoa in water to remove the bitter taste. This step is essential; it ensures a clean, fluffy grain.
  2. Cook the quinoa: Place the rinsed quinoa in a pot with 1 1/2 cups of chicken stock and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it cook until the quinoa absorbs all the stock, about 15 minutes. Fluff the quinoa with a fork when done.
  3. Sauté the vegetables: While the quinoa cooks, add olive oil to a pan over medium heat. Once hot, add the diced onions, minced garlic, and sliced mushrooms, seasoning liberally with salt and pepper. Sauté for about 10 minutes, or until the onions become translucent.
  4. Cook the bison: Move the sautéed vegetables to one side of the pan and add the ground bison. Cook thoroughly for about 7–10 minutes, breaking it into smaller pieces until no longer pink.
  5. Combine the ingredients: Add the cooked kale and quinoa to the pan, stirring them together to mix evenly. Lastly, sprinkle in the dried cranberries and feta cheese. Adjust seasoning with salt and pepper to taste before serving.

Notes

Bison Bowls can be served as standalone meals or alongside a light salad for a more filling dinner. Leftovers can be stored in an airtight container in the refrigerator for up to five days. They freeze beautifully and can be kept for up to three months.