Detox Fire Bowl
Servings
4
Servings
4
Ingredients
  • 2 medium sweet potatoesdiced into 1/2 inch cubes
  • 2cups halved Brussels sprouts
  • 3Tbsp extra-virgin olive oildivided
  • 2 garlic clovesminced
  • 1/2lb lean ground beef
  • 1/2lb lean ground bison
  • 2cups chopped kale
  • Juice of 2 limes
  • 1Tbsp maple syrup
  • 1tsp chili powder
  • Pinch of sea salt
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.