Detox Fire Bowl

By dinnertime, your body craves hearty fuel―but that doesn’t have to 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 colorful, satisfying, and muscle supportive, yet leaves you feeling light enough to take on tomorrow.

This recipe originally appeared on alive.com as “Detox Fire Bowl.”

Detox Fire Bowl

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Servings

4

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Ingredients

• 2 medium sweet potatoes diced into 1/2 inch cubes
• 2 cups halved Brussels sprouts
• 3 Tbsp extra-virgin olive oil divided
• 2 garlic cloves minced
• 1/2 lb lean ground beef
• 1/2 lb lean ground bison
• 2 cups chopped kale
• Juice of 2 limes
• 1 Tbsp maple syrup
• 1 tsp chili powder
• Pinch of sea salt

Ingredients 2 medium sweet potatoes diced into 1/2 inch cubes 2 cups halved Brussels sprouts 3 Tbsp extra-virgin olive oil divided 2 garlic cloves minced 1/2 lb lean ground beef 1/2 lb lean ground bison 2 cups chopped kale Juice of 2 limes 1 Tbsp maple syrup 1 tsp chili powder Pinch of sea salt

Servings 4 Print Recipe

Instructions

1. Preheat oven to 400 F.
2. Toss sweet potatoes and Brussels sprouts with 1 Tbsp olive oil and spread on baking sheet. Roast in pre-heated oven for 20 to 25 minutes, or until tender and slightly caramelized.
3. While vegetables roast, in large skillet over medium-high, heat 1 Tbsp 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.
4. For chili-lime sauce, in small bowl, whisk together lime juice, remaining 1 Tbsp olive oil, maple syrup, chili powder, and salt until smooth.
5. Divide roasted vegetables and beef mixture among 4 bowls, then drizzle each generously with chili-lime sauce.