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Autumn Harvest Bowl

Autumn Bison Bowl for Pocahontas – Eat Like A Princess

  • Author: Jenni
  • Prep Time: 10 Minutes
  • Cook Time: 37 Minutes
  • Total Time: 47 minutes
  • Yield: 4 Servings
  • Category: Main
  • Method: Roast
  • Cuisine: American

Description

This Autumn Bison Bowl is the perfect fall meal to enjoy the labors of an American harvest. It features ingredients that are indigenous to America and would have been eaten during the time of Pocahontas. This hearty yet flavorful bowl is filled with wild grains, roasted vegetables, and ground bison and topped with a berry sauce known on “wojape”.


Ingredients

Roasted Vegetables:

  • 1 turnip
  • 2 shallots
  • 1 acorn or butternut squash
  • 1 cup mushrooms
  • 1 sweet potato
  • 1 TBSP sunflower oil or olive oil
  • 2 tsp dried sage
  • 2 TBSP maple syrup
  • 2 TBSP maple vinegar (or good quality of balsamic vinegar)
  • 1 tsp whole grain mustard

Ground Bison:

  • 1 lb ground bison
  • 2 TBSP sunflower oil (or olive oil)
  • 1 tsp dried sage
  • 2 tsp dried oregano
  • pinch of smoked salt

Wojape:

  • 3 cups of mixed berries – chokecherries, blueberries, raspberries, strawberries, blackberries, or cranberries.
  • 1/2 cup water
  • optional: 2 TBSP maple syrup or honey

Serving:

  • 2 cups cooked wild rice
  • 2 cups spinach
  • 1/2 cup toasted walnuts

Instructions

Roasted Vegetables:

  • Preheat oven to 425F
  • Peel and cut the turnip, shallots, squash and sweet potatoes into 1″ pieces.
  • Toss with 2 TBSP oil and the 1 tsp chopped sage and oregano.
  • Roast in the oven for 20-30 minutes. (while the veggies are roasting start the wojape and then the wild rice, and then the ground bison).
  • In a small bowl, whisk together the maple syrup, maple vinegar (or balsamic vinegar) and mustard.
  • Add the mushrooms to the pan and toss the dressing over everything.
  • Roast an additional 7 minutes.

Wojape:

  • In a medium saucepan, combine 3 cups of the mixed berries with 1/2 cup of water.
  • Simmer until the berries break down and form a thick sauce.
  • Optional: You can choose to sweeten it with the honey or maple syrup if you wish, but I prefer it unsweetened (the berries make it sweet enough).

Ground Bison:

  • In a large cast iron skillet heat the 2 TBSP of oil.
  • Add the ground bison and season with the dried sage and oregano.
  • Cook until no longer pink and then season with smoked salt.

Serving:

  • In 4 separate bowls, layer the wild rice, roasted vegetables, ground bison, and fresh spinach.
  • Top with wojape and toasted walnuts.
  • Enjoy!

Notes

  • Sunflower oil may be replaced with olive oil
  • Maple Vinegar is hard to find, so feel free to replace it with a GOOD quality of balsamic vinegar
  • Cut down on cook time and dirty pots by using a microwave pouch of wild rice

Nutrition