Yield: 4 Servings
Prep Time: 15 Minutes
Total Time: 25 Minutes
- 2 sweet potatoes
- 1 Tbsp olive or coconut oil
- 1 lb ground bison
- 15 oz can red bean or black bean chili
- ¼ cup Nate’s 100% Pure Honey
- 2-3 Tbsp chili garlic sauce
- 1 lime, juiced and zested
- 1 avocado, diced
- ⅓ cup diced purple onions
- ⅓ cup diced cherry tomatoes
- ⅓ cup fresh cooked or canned corn niblets
- ⅓ cup chopped cilantro
- Salt and pepper, to taste
Directions
Bake or microwave sweet potatoes until tender and slice in half. Using a fork, gently mash the center of each potato half to soften it.
In a large skillet, melt oil over medium-high heat. Add bison, cooking and crumbling until browned. Add chili, honey, garlic sauce and lime juice and zest. Stir to mix and cook until hot. Spoon over sweet potatoes.
Top with avocado, onion, tomatoes, corn and cilantro. Season with salt and pepper to taste.
Note: To microwave sweet potatoes for this recipe, pierce with a fork and microwave on high for 8-12 minutes, or until flesh can be easily indented with your thumb. Allow to cool slightly before slicing.
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