Spicy Barbecue Bison Stuffed Sweet Potato With Grilled Asparagus
Kevin Alexander
Kevin Alexander
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531 Calories
63 g Carbs
48 g Protein
10 g Fat
Total Time
1 serving

It's a simple formula: Eat big to get big. This great post-workout meal will reward your muscles for a job well done. Caution: After sinking your teeth into this, you'll never see a sweet potato the same way again. Sorry.


  • 6 oz bison steak, cut into cubes
  • 250 g sweet potato
  • 1 cup asparagus
  • 2 tbsp low-sodium barbecue sauce
  • 1 tbsp goat cheese

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  1. Seasonings (to taste): Cayenne pepper, paprika, pepper, garlic powder, onion powder.
  2. Set oven to 405 degrees. Puncture the raw sweet potato with a fork or knife, lightly spray it with coconut oil, and then wrap in foil. Place it in the oven to bake for 40-50 minutes.
  3. Cut bison flank steak into small pieces. Season with cayenne pepper, paprika, pepper, garlic powder, and onion powder. Once seasoned, rub 1 tbsp barbecue sauce on the bison pieces.
  4. Set a skillet on medium-high heat and lightly spray with coconut oil. Toss in bison flank steak. When it's nearly done, add 1 tbsp of barbecue sauce and reduce the heat to low. Turn off when the meat is to desired readiness.
  5. Lightly spray a separate skillet with coconut oil and set on high heat. Toss in 1 cup of asparagus and sear for 5-7 minutes. While searing, add garlic and a pinch of sea salt.
  6. Remove the sweet potato from the oven and unwrap the foil. Cut the potato open with a knife and fluff the contents with a fork.
  7. Place the barbecue bison on top of the sweet potato.
  8. Add 1 tbsp of goat cheese and devour like an alpha male!

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