Some of my favorite recipes are the ones that were never really planned. They’re born on those evenings when you have no idea what’s for dinner and even less time to search for recipes because you have a hungry toddler waiting for you.
That’s exactly how this skillet came to be. I gathered a few ingredients I already had on hand and hoped for the best. To my surprise, it came together quickly, was packed with vegetables, and my daughter happily gobbled it up. I couldn’t have been happier knowing she was enjoying a meal loaded with veggies.
The leftovers reheat beautifully and make a delicious breakfast alongside a couple of fried eggs.
Ingredients
1 pound ground bison (or lean ground beef)1 medium onion, coarsely diced
4 cloves garlic, minced or grated
2 large sweet potatoes, peeled and cut into cubes
2 tablespoons coconut oil or light olive oil
1 (10-ounce) package frozen spinach, thawed (preferably organic)
½ teaspoon ground sage
2 tablespoons fresh rosemary, finely chopped
1½ teaspoons pure maple syrup
Freshly cracked black pepper
Salt, to taste
Directions
Preheat the oven to 450°F. Line a baking sheet with parchment paper and lightly grease it with cooking spray or a little coconut or olive oil.
Spread the sweet potatoes onto the prepared baking sheet, season with salt, and roast for about 30 minutes, turning halfway through, until tender and lightly caramelized.
Meanwhile, heat the coconut oil or olive oil in a large skillet over medium-high heat. Season the ground bison with salt, pepper, and the maple syrup. Add it to the hot skillet and cook until browned, breaking it into crumbles as it cooks. Transfer the meat to a plate.
Add the onion and garlic to the same skillet and sauté until softened. Stir in the spinach, cooking until any excess moisture has evaporated.
Return the browned bison to the skillet. Add the roasted sweet potatoes, rosemary, ground sage, and season with additional salt and pepper to taste. Stir everything together and cook for another 5 minutes, allowing the flavors to come together.
Serve warm, and if you happen to have leftovers, don’t be surprised if they find their way onto your breakfast plate the next morning.
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