Spiced Bison and Wild Rice Bowl

• 94
  1 cup wild rice, rinsed

  Lundberg, Organic Wild Gourmet Rice, 8 oz (227 g)94$9.29Buy from Vitacost
• 3 cups water
• 86
  2 sweet potatoes, peeled and diced into 1/2-inch cubes

  Org Sweet Potatoes86$0.67Buy from Refill Therapy
• 97
  2 tbsp avocado oil, divided

  Avocado Oil97$49.00Buy from Casa Ayla
• 93
  1 1/2 lb ground bison

  Ground Bison 1 lb - Grass-Fed/Grass-Finished93$29.80Buy from Southwest Ranches Farmers Market
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 90
  1 1/2 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 80
  1 tsp smoked paprika

  Organic Paprika Smoked80$9.99Buy from Spicely Organics
• 84
  1/4 cup sprouted pumpkin seeds

  Go Raw Organic Sprouted Pumpkin Seeds, 14 Oz84$27.75Buy from Fresh Kart USA
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided

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1. 1

   Preheat the oven to 425°F (220°C). Bring the water and 1/2 teaspoon of the salt to a boil in a medium saucepan over high heat, stir in the wild rice, reduce the heat to medium-low, cover tightly, and simmer for 25 minutes until the grains are tender.

2. 2

   Toss the diced sweet potatoes on a rimmed baking sheet with 1 tablespoon of the avocado oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Spread into a single layer and roast for 20 minutes until edges are browned and centers are tender.

3. 3

   While the potatoes roast, heat the remaining 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the ground bison and cook for 6 minutes, breaking the meat into small bite-sized crumbles with a spatula, until well browned.

4. 4

   Add the minced garlic, ground cumin, smoked paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper to the skillet. Cook, stirring constantly, for 2 minutes until fragrant, then remove the pan from the heat.

5. 5

   Toast the sprouted pumpkin seeds in a small dry skillet over medium heat for 3 minutes, tossing frequently, until lightly puffed and aromatic.

6. 6

   Drain any excess liquid from the cooked wild rice and fluff with a fork. Divide the warm wild rice among four serving bowls, spoon over the spiced ground bison, add the roasted sweet potatoes, and scatter the toasted pumpkin seeds on top before serving.