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Bison Bowl


  • 1 Butternut squash, seeded, cut into small cubes (approximately 6 cups)
  • 2 Tbsp + 1 tsp. avocado oil
  • 1 small red onion diced
  • 1 1/2 lbs ground bison (can sub beef or other ground meat)
  • 2 large cloves garlic minced
  • 1 bunch kale, chopped, ribs removed
  • 2 Tsp Italian herb blend 
  • salt and pepper to taste
  • 2 large avocados, cut into chunks
  • Handful of olives of choice (optional)

Dressing of choice


  1. Preheat oven to 400 degrees F. Line large baking dish with parchment paper. to 400° F. Line large baking dish with parchment paper.

  2. In baking dish, dish, toss cubed butternut squash with 2 tablespoons avocado oil.

  3. Roast squash for approximately  20 minutes or until fork-tender.

  4. While squash is roasting, prepare bison mixture.

  5. In a large  sauté pan over medium heat, melt tablespoon avocado oil.

  6. Add onions and sauté 5 minutes or until translucent.

  7. Add bison or other meat and brown meat.

  8. ADD GARLIC, kale, and Italian Herb Blend along with salt and pepper to taste. Cook until kale is wilted and bison is cooked through.

  9. PLACE SERVING of roasted butternut squash in individual bowls; add bison/veg- gie mixture; and top with avocado chunks, olive oil drizzle, or dressing of choice.

Serves 4


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Medical Disclaimer
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.

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