HIGH PROTEIN

Firecracker Ground Bison and Rice Bowls

SERVINGS: 4

INGREDIENTS
1.25 pounds Ground Bison

For the Firecracker Sauce
1/3 cup (80g) Buffalo Sauce
1/4 cup (84g) Honey
1/4 cup Water
2 Tablespoons (30g) Rice Vinegar
2 teaspoons Minced Ginger (or 1 teaspoon ground ginger)
1 teaspoon Crushed Garlic (or equal parts garlic powder)
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Red Pepper Flakes

For the Rice
1 pound bag Frozen Riced Cauliflower
1 packet Microwave-Ready Rice**

For the Broccoli
1 pound Broccoli Florets
1 1/2 Tablespoons (24g) Olive Oil
Salt and Pepper, to taste

Optional Garnish
Scallions
Sesame Seeds
Chili Crisp

DIRECTIONS:
Mix the sauce ingredients together and set aside.
Toss the broccoli in the olive oil and season with salt and pepper. Air fry at 350ºF for 6-8 minutes or bake on a sheet pan for about 15 minutes at 425ºF.
Microwave the rice blend and mix together. Cover and set aside.
Brown the ground bison in a large skillet over medium-high heat before adding the sauce. Cook for 3-4 minutes until the sauce thickens.
Divide the cooked ground bison, rice, and broccoli into four bowls (or your desired number of servings). For perfectly even servings, I recommend using a food scale to weigh each serving.
Garnish with thinly sliced scallions, sesame seeds, chili crisp, and a lime wedge, if desired.

NUTRITION: 520 Calories, 20g Fat, 51g Carbs, 12g Fiber, 38g Protein