Bison Sweet Potato Bowl

• 6 oz ground bison
• 1 large roasted sweet potato
• 1 cup (30 g) baby spinach
• 1/4 cups goat cheese
• 1/4 cups pecans, chopped
• 2 tbsp balsamic glaze
• 1 tbsp olive oil
• Rosemary, thyme, salt, pepper

Instructions

1. 1

   Roast sweet potato at 425°F (220°C) for 45 minutes

2. 2

   Season bison with herbs, cook until browned

3. 3

   Sauté spinach in olive oil until wilted

4. 4

   Slice sweet potato, top with spinach and bison

5. 5

   Crumble goat cheese, drizzle with balsamic, sprinkle pecans