Bison & Broccoli Skillet
Servings: 3
Calories: 472kcal
Ingredients
- 1 tablespoon (15 mL) avocado oil
- 1 pound (454 g) ground bison
- 3 cups (255 g) broccoli florets, cut into bite-sized pieces
- 1 cup (240 mL) tomato sauce
- 1 tablespoon (15 mL) apple cider vinegar
- 1 tablespoon (15 mL) coconut aminos
- 2 teaspoons (5.4 g) chili powder
- ½ teaspoon (1.5 g) garlic powder
- ¾ teaspoon (4.5 g) kosher or fine sea salt
- ¼ teaspoon (0.6 g) freshly ground black pepper
- 2 green onions , thinly sliced
- 12 ounces (340 g) cooked cauliflower rice
Instructions
- Heat the avocado oil in a large skillet over medium-high heat. Add the ground bison, breaking it apart with a spoon. Cook the bison until it is brown and no longer pink, about 6-7 minutes.
- Add the broccoli florets to the skillet and cook until they start to brown, about 3-4 minutes.
- Whisk the tomato sauce, apple cider vinegar, coconut aminos, chili powder, garlic powder, salt, and pepper together in a small bowl.
- Stir the sauce into the skillet and reduce the heat to medium. Simmer, stirring occasionally, until the broccoli is completely tender, about 6-7 minutes.
- Garnish with green onions and serve over cooked cauliflower rice.
Nutrition
Calories: 472kcal | Carbohydrates: 19g | Protein: 34g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 106mg | Sodium: 1310mg | Potassium: 1421mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1397IU | Vitamin C: 143mg | Calcium: 107mg | Iron: 6mg