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Detox Fire Bowl
Serves 4
By dinnertime, your body craves hearty fuel―but that doesn’t mean heavy. This fire bowl layers lean ground beef and bison with charred Brussels sprouts, kale, roasted sweet potatoes, and a zippy chili-lime sauce. It’s colourful, satisfying, and muscle-supportive, yet leaves you feeling light enough to take on tomorrow.
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Ingredients
- 2 medium sweet potatoes, diced into 1/2 inch (1.25 cm) cubes
- 2 cups (500 mL) halved Brussels sprouts
- 3 Tbsp (45 mL) extra-virgin olive oil, divided
- 2 garlic cloves, minced
- 1/2 lb (225 g) lean ground beef
- 1/2 lb (225 g) lean ground bison
- 2 cups (500 mL) chopped kale
- Juice of 2 limes
- 1 Tbsp (15 mL) maple syrup
- 1 tsp (5 mL) chili powder
- 1/8 tsp (0.5 mL) sea salt
Directions
01
Preheat oven to 400 F (200 C).
02
Toss sweet potatoes and Brussels sprouts with 1 Tbsp (15 mL) olive oil and spread on baking sheet. Roast in pre-heated oven for 20 to 25 minutes, or until tender and slightly caramelized.
03
While vegetables roast, in large skillet over medium-high, heat 1 Tbsp (15 mL) olive oil. Add garlic, beef, and bison. Cook, breaking up meat into small, even pieces with spoon, until fully browned with no pink remaining, about 8 to 10 minutes. Stir in kale to wilt.
04
For chili-lime sauce, in small bowl, whisk together lime juice, remaining 1 Tbsp (15 mL) olive oil, maple syrup, chili powder, and salt until smooth.
05
Divide roasted vegetables and beef mixture among 4 bowls, then drizzle each generously with chili-lime sauce.
