Sometimes you just don't know what to make for dinner and really don't have a lot of time to search for recipes when you have a hungry toddler. This is the case with this meal. I basically raided my fridge and threw together some items I had on hand. Surprisingly, this recipe came together very quickly and was extremely easy to make. My daughter gobbled it up and I couldn't be happier because it was loaded with veggies. It re-heats well for breakfast and is the perfect compliment to a couple of fried eggs!
1 lb. ground bison or lean beef
1 medium onion coarsely diced
4 cloves garlic, grated
2 large sweet potatoes, peeled and cubed
2 tbsp. coconut oil or light olive oil
1 (10 oz.) bag frozen spinach (preferably organic)
1/2 tsp. ground sage
2 tbsp. fresh rosemary (finely chopped)
1 1/2 tsp. fresh maple syrup
lots of freshly cracked pepper
salt to taste
First pre-heat your oven to 450 °. Line a cookie sheet with parchment paper and spray with with a little cooking spray, or brush with coconut/olive oil. Add the sweet potatoes and sprinkle them with salt. Roast until they are tender, tossing them halfway through the cooking process- about 30 minutes.
While the sweet potatoes roast, add the coconut or olive oil to a skillet and turn up heat to medium high. Season the bison with salt, pepper and maple syrup and add to the skillet once it is hot. Brown the bison and transfer to a plate when done. While you are browning the meat, dice the onion, and grate the garlic and transfer to the skillet once you remove the bison. Sautee until tender and add the spinach to to the pan. Stir around, making sure to allow all of the liquid from the spinach to evaporate. Add the ground bison back to the pan and combine with the veggies. Add the sweet potatoes,salt, pepper, rosemary and dried sage and combine well. Cook for 5 minutes to allow all of the flavors to blend in.