Yield 4
Prep Time 15 minutes
Total Time 25 minutes
Ingredients
2 sweet potatoes, baked until tender
1 Tbsp olive or coconut oil
1 lb ground bison
1 (15 oz) can red bean or black bean chili
¼ cup Nature Nate’s Raw & Unfiltered Honey
2-3 Tbsp chili garlic sauce
1 lime, juiced and zested
1 avocado, diced
1/3 cup diced purple onions
1/3 cup diced cherry tomatoes
1/3 cup fresh or canned corn niblets
1/3 cup chopped cilantro
salt and pepper, to taste
Directions
Bake or microwave sweet potatoes until tender.
Slice in half.
With a fork, gently mash the center to soften it.
In a large skillet, melt oil over medium-high heat.
Add bison, cooking and crumbling until browned.
Add chili, honey, garlic sauce and lime juice and zest.
Stir to mix.
Cook until hot.
Serve over sweet potatoes.
Top with avocado, onion, tomatoes, corn and cilantro.
Salt and pepper to taste.
Note: To microwave sweet potatoes for this recipe, pierce with a fork and microwave on high for 8-12 minutes, or until flesh can be easily indented with your thumb. Allow to cool slightly before slicing into halves.
