These layered sweet potatoes have it all: bison cooked in a tangy Chinese Five Spice tomato sauce, crispy cabbage slaw with scallions and sesame seeds, and a perfectly baked sweet potato holding it all together.
Bison is a rich source of iron, zinc, and selenium, and provides a generous 17 grams of protein per 4-ounce portion. It’s also a great source of B vitamins, especially B12 which is essential for red blood cell and DNA formation as well as the function of brain and nerve cells.
Bison is a great way to switch up your protein options if you’re stuck in a rut and can usually be replaced one-for-one with beef in recipes.
Wishing you health and happiness,
Mark Hyman, MD
- 4 large sweet potatoes
- 2 tablespoons avocado oil
- 1 cup yellow onions, finely chopped
- 2 pounds ground bison
- 5 garlic cloves, minced
- ¾ cup tomato sauce
- ½ teaspoon sea salt
Five Spice Sauce
- 3 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- ¼ cup tamari
- 1 tablespoon coconut aminos (optional for sweetness)
- 1 tablespoon Dijon mustard
- 1 tablespoon Chinese Five Spice
- 1 tablespoon ginger, freshly grated
- 1 tablespoon tamari
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, minced
- ⅓ cup avocado mayonnaise
- 2 cups red cabbage, thinly sliced
- 2 cups green cabbage, thinly sliced
- ¼ cup scallions, thinly sliced
- 1 tablespoon toasted sesame seeds (optional)
1. Preheat the oven to 425°F. Wash and dry the sweet potatoes, then place them on a parchment-lined baking tray. Prick the potatoes all over with a fork. Then transfer to the oven to bake for 45 minutes or until they are soft enough to pierce with a knife. Once ready, remove from the oven and set aside. (*Please note, if you can't find large sweet potatoes, prepare 8 small sweet potatoes insead. Open them in the middle to stuff them with the toppings rather than splitting them into halves.)
2. While the potatoes are in the oven, prepare the bison mixture. Heat a large skillet over medium-high heat. Once hot, add the avocado oil along with the onions and sauté for 2-3 minutes. Cook until translucent, make sure to stir to avoid burning.
3. Add the bison to the onions and brown until cooked. About 10 minutes, make sure to break up the bison while frying. Add the garlic and cook for 2-3 more minutes.
4. While the beef is cooking, make the five spice sauce. Add all of the sauce ingredients to a small saucepan over medium heat and whisk until combined. Simmer for 5 minutes until the sauce begins to thicken, then remove from heat.
5. Add the canned tomato sauce, salt, and five spice sauce to the bison. Stir, then cook for 5 mins while covered. Remove the lid and continue simmering to allow the bison to thicken while preparing the cabbage slaw. The bison should get thick in about 5 minutes, stir to avoid burning.
6. Into a large mixing bowl, add the tamari, apple cider vinegar, minced garlic, and mayonnaise. Whisk smooth. Add the cabbages and scallions and toss until coated. Sprinkle the toasted sesame seeds over, if using, and set aside.
7. To assemble, cut the sweet potatoes in half lengthwise, then top each half with the bison mixture and cabbage slaw to serve.
Nutritional analysis (per sweet potato half with toppings): Calories: 457, Total Fat: 22g, Saturated Fat: 6g, Cholesterol: 90mg, Sodium: 846mg, Carbohydrates: 34g, Fiber: 6g, Sugars: 12g, Protein: 34g, Net Carbs: 28g