Friday, July 26, 2013

Mexican Sweet Potato Salad

One of my favorite things in life is to turn on some music, sip on a refreshing adult beverage and cook up a hearty meal using fresh ingredients.

It's like therapy for me.

Seriously.

I think I danced a little. 





Mexican Sweet Potato Salad

1 lb ground bison, grass-fed
1/2 yellow pepper, diced
2 cloves of garlic, minced
1/4 yellow onion, minced
1 zucchini, thinly sliced
1 summer squash, thinly sliced
1 tomato, diced 
1 large handful of kale, chopped 
1 large sweet potato, chopped
1 avocado, diced
Dash of ground pepper
Pinch of sea salt 


 

Method: 

Begin to brown the bison in a large skillet, add in clove of garlic and onion and saute. Add in the sea salt and pepper.

While the bison is cooking, chop up your sweet potato and steam for about 12 minutes.



Add in the remaining ingredients to the bison and cook until the bison is cooked to your liking and the vegetables are tender. 

 

Serve with the diced avocado.


Now, I went light on the seasonings because I was just excited about the fresh ingredients but you could jazz it up with some oregano, chili powder, cayenne etc...




Serves 3-4 (or...leftovers...)

And with the those leftovers, just toss over some romaine and eat cold ;) Yum! 


My new beverage of choice... 


 

Zipang is the greatest thing since sliced bread IMO (gluten free sliced bread that is ;)). Seriously incredible. It tastes almost more like brew than a rice wine. I could go on and on about it, so you'll just have to try it. Not sweet, super refreshing AND gluten/sulfite-free. Aaah....

Enjoy ;)

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