Servings: 4
Calories: 341kcal
Ingredients
- 1 lb organic grass-fed bison 93/7
- 1/2 tsp cumin
- 1 tsp onion powder
- 1/4 tsp black pepper
- 1 jalapeno or serrano, sliced thin or 1 tsp crushed red chili flakes
- 2 handfuls fresh basil leaves roughly chopped
- 1 tsp pink salt
- juice of half of a lime
Riced Cauliflower
- 2.5 lb cauliflower riced
- 1/3 cup vegetable broth no sodium
- 3 tbsp Braggs liquid Aminos
- 3 tbsp Frank's Hot Sauce
- 4 cloves crushed garlic
Instructions
- Sauté the bison with the cumin, onion powder, hot pepper and black pepper. Set aside
- Add the riced cauliflower to a large pot. Add the broth, Aminos, hot sauce and garlic and toss well to coat. Sauté on high for a couple of minutes to get it heated up, then cover and steam it for 5 minutes over medium heat
- Add the sautéed bison to the “rice,” stir well and heat through. Remove from heat, stir in the basil leaves, lime juice and salt
- Divide into four equal portions – this freezes well
- Serve with fresh chopped jalapenos or serrano peppers if you like it extra spicy
You can sub shredded cabbage for cauliflower – same calorie count (images show it made with both).
Try it with bison, shrimp, chicken or beef! Lean, organic meats only
Nutrition
Calories: 341kcal | Carbohydrates: 17g | Protein: 28g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 1886mg | Potassium: 1208mg | Fiber: 6g | Sugar: 6g | Vitamin A: 132IU | Vitamin C: 142mg | Calcium: 80mg | Iron: 4mg
Tried this recipe?Let us know how it was!
