Autumn Harvest Bison Bowl

ground bison recipe with roasted veggies

4.85 from 19 votes

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. This hearty yet flavorful bowl is filled with wild grains, roasted vegetables, and ground bison and topped with a berry sauce known on "wojape".

Prep Time10

Cook Time37

Total Time47

Course: 30 Minute Meal

Cuisine: American

Servings: Servings

Calories: 806kcal

Author: Jenni - The Gingered Whisk

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.
½ cup water
optional: 2 TBSP maple syrup or honey

Serving:

2 cups cooked wild rice
2 cups spinach
½ 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