A modern, nutritious take on a classic American hash. This dish features lean ground bison sautéed with nutrient-dense sweet potatoes and onions, served alongside a refreshing slaw of kale, apple, and a light lemon vinaigrette.
*Zdjęcie ma charakter poglądowy i może różnić się od rzeczywistego przepisu (generowane przez AI).*
Składniki
- 300g ground bison
- 400g sweet potato, diced
- 100g kale, stems removed and finely chopped
- 1 medium apple, thinly sliced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 30ml olive oil, divided
- 15ml fresh lemon juice
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Dostępne dla członków NutriPro.
Instrukcje
- 1.Heat 15ml of olive oil in a large skillet or pan over medium-high heat. Add the diced sweet potato and cook for 10-12 minutes, stirring occasionally, until tender and lightly browned.
- 2.Add the diced onion to the skillet and cook for 3-4 minutes until softened. Push the sweet potatoes and onions to one side of the skillet.
- 3.Add the ground bison to the empty side of the skillet. Break it up with a spoon and cook until browned, about 5-6 minutes. Stir in the minced garlic and dried thyme, and cook for another minute until fragrant.
- 4.Combine the bison with the sweet potato mixture in the skillet. Season generously with salt and pepper.
- 5.While the hash cooks, prepare the slaw. In a medium bowl, combine the chopped kale and sliced apple. Drizzle with the remaining 15ml of olive oil and the lemon juice. Massage the kale with your hands for 1-2 minutes to soften the leaves. Season with a pinch of salt.
- 6.To serve, divide the bison and sweet potato hash between two plates and top with a generous portion of the crisp apple-kale slaw.
Informacje odżywcze
Dlaczego ten przepis
This recipe is a powerhouse of balanced nutrition. Lean bison provides high-quality protein for muscle support, while sweet potatoes offer complex carbs and fiber for sustained energy. Kale and apple add a boost of vitamins, minerals, and antioxidants.
⭐ Opinie i oceny
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