Bison Bowls

Serves 2 | Cook Time: 1 Hour


  • 1 cup brown rice
  • 2 cups bone broth
  • 1 butternut squash
  • 2 cups lettuce, chopped
  • 1 can kidney beans, drained and rinsed
  • 1 avocado
  • 1 lb ground bison
  • 2 eggs
  • 3 tbsp avocado oil
  • 3 cloves garlic
  • salt and pepper to taste
  • Paprika and Garlic Spice


Preheat the oven to 400 degrees Fahrenheit. Peel, gut, and chop the butternut squash into small cubes. Toss in 1 Tbsp avocado oil and salt and pepper and roast in the oven for 40 minutes or until tender.

In a medium pot bring 1 cup brown rice with 2 cups broth to a boil and reduce to a simmer until all liquid has evaporated, about 20 minutes.

In a cast-iron pan over medium heat, combine 2 Tbsp avocado oil and minced garlic and stir until fragrant. Add the bison and cook until there is no pink. Add salt and pepper and seasoning.

Chop up the avocado and drain and rinse the kidney beans.

Fry 2 eggs in a frying pan to taste.

Combine all ingredients in a bowl and top with fried egg and your favorite sauce.