Monday, February 18, 2013

Elk Veggie Bowl with Roasted Cauliflower

Sometimes I have such a difficult time coming up with titles. I toyed with the idea of calling it a variation of 'kitchen sink' because that's pretty much what I did. Had the elk burger, looked in my fridge and cabinets and decided to throw this concoction together.

It just so happened that it tasted quite delicious ;)


Elk Veggie Bowl with Roasted Cauliflower

For the Elk Veggie Bowl

1 lb ground elk
1/2 tsp ground sage
Dash of cayenne
Dash of cinnamon
Dash of cumin
Dash of ground garlic
Dash of ground pepper
1/4 yellow onion, diced
Handful of spinach
1 sweet potato, chopped

Method:

In large skillet, saute the onion in EVOO until it starts to turn translucent. Add the elk meat with the seasonings. While that is cooking, steam the sweet potato (about 15 minutes), in the last 3 minutes, add in the spinach to steam that as well). Add the sweet potato and spinach to the elk meat.

For the cauliflower: 

1 head cauliflower florets
Dash of ground pepper
Dash of sea salt
Dash of ground garlic 

Method:

While you are cooking the Elk Veggie Bowl, coat the florets with some EVOO and rub the seasonings on. Roast at 425° for 15 minutes, flip over with tongs and roast for about another 15 minutes or until you start to see a golden crisp.



Add the cauliflower to veggie bowl and consume ;)




Serves ~ 2

I don't eat red meat all that much BUT when I do, I prefer game. Especially elk. Thank you to my gracious family for providing me with some fresh game meat.

Of course, this could be done vegetarian or with another meat as well. 

Enjoy ;)

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