BISON Sauce x Banza Bowl
I dont know what got in me last night, but I was CRAVINGGGG a meat sauce. I, mind you have not a damn clue how to make a real meat sauce and by now you know I don't really have the patience for it either :) I mean maybe if I had more time, but this was after a long day + a brutal workout and even some evening clients. So at 8pm I wanted to fuel my craving and my body & this gorgeous bowl was born. For those of you who are wondering why bison? Or saying to yourself, I am not trying bison -- think on this - bison tastes like beef, but its leaner, has a little more protein and cooks quick! That should be all you need to know to at least give this awesome protein option a try.
We all know that I totally just made this up as I was going so here is my best description of the recipe :) ENJOY!
- 1 Pound ground bison meat
- 1 can no salt added diced tomatoes
- 2 tbsp tomato paste
- 1-2 cups chopped baby bella mushrooms
- McCormick Perfect Pinch Garlic & Herb seasoning
- Salt, pepper, red pepper flakes
- 1/2 cup Hoboken Farms Big Red sauce (low sodium)
- 1 tbsp avocado oil
Directions: ((again this is what I did, it came out great, but if you have any skills in the kitchen and want to use these ingredients and cook in a different order go for it! Just sharing my steps!))
- Pour 1 tbsp avocado on pan over med. heat and add garlic. Add 1 pound of bison meat and separate with wooden spoon to start cooking.
- Once cooking begins and meat begins to change color (see how much of a chef I am LOL, NOT!) add in chopped mushrooms & tomato paste.
- Continue to move around and mix pieces over heat - add in spices & can of tomatoes.
- Once bison almost fully cooked, add in tomato sauce & any final spices you wish. Let sit and simmer until the rest of your ingredients are ready to go & bison is cooked fully through.
While sauce is cooking, saute any veggies you like to add in to the meal & get that Banza cooking on the stove!
To complete the bowl:
- VEGGIES ON VEGGIES of your choice - I used broccoli, shredded brussels sprouts, butternut squash noodles & lacinato kale.
- 1 tbsp. part skim ricotta cheese as topper for each serving.