Ingredients

• 1 pound organic grass fed ground bison

• 1 butternut squash deseeded + cut into cubes

• 1/2 onion

• 2 cloves garlic (fresh or chopped)

• 2 limes

• 1 cup of homemade or jarred mexican salsa

• 1 Jicama thinly sliced on a mandolin ( you can also find pre-sliced at Trader Joe’s)

• 2 cups of organic kale

• 1 cup of quinoa

• 2 avocados

• Manuka honey

• 2 tsp Cumin

• 1 tsp Chili powder

• 1 tsp oregano

• 1 tsp cinnamon

• Salt + Pepper to taste

These pizza inspired harvest tacos pack my favorite fall flavor punch—sweet + savory. You read that right. i got the idea for this healthy, hearty twist on a classic mexican taco while sharing my favorite pizza pie on an otherwise regular Thursday night at Roberta’s. The “Bee Sting” combines spicy soppressata with velvety mozzarella topped with fresh basil drizzled in honey.

So Friday morning as I set out to make my regular bison tacos for friends, the butternut squash I planned to roast in manukka with cinnamon caught my eye. Would it be that strange if I combined the two? My smoky + spicy mexican flavored bison couldn’t be that much different than the soppressata. The squash was naturally sweet, the fresh Cilantro would be like the basil, both recipes had honey and so on.

So I set out to experiment over my dinner for friends. I even threw my signature Fall kale salad in the mix and turned it into a taco slaw. The result was a table full of friends begging for the recipe, texting me from the grocery store, and asking how on earth I came up with the idea.

These hand held flavor bombs have my usual healthy twist on on comfort classics. BONUS!

Making my own taco seasoning cuts down on sodium. Buying organic grass fed bison over beef is more sustainable, lowers the calorie count and bad fat, plus it has more protein and is richer in iron, zinc, vitamin B12. Butternut squash is high in so many good for you nutrients like Vitamin A + C, magnesium, + potassium not to mention its high antioxidant content. Plus, I wrapped these babies in a root vegetable!

Having one of your plant-based amigos to your taco party? This recipe can be made in two seperate saute pans so no one is left out of the fiesta.

bison Directions

1. Chop + saute onion in EVOO

2. When onions are melted add garlic and saute for 30 seconds

3. Add in ground bison + season with s + p

4. Season browned bison with Taco trifecta (chili powder, cumin, oregano)

5. Combine with salsa + simmer on low

butternut squash directions

1. Preheat oven to 400

2. Toss cubed squash in EVOO, taco trifecta, cinnamon, S+P

3. Roast for 20 minutes

quinoa directions

1. Rinse quinoa + add to instant pot with 1 cup water

2. Season with salt + EVOO

3. Pressure cook 1 minute

Putting it all together

1. Saute roasted squash with honey + juice from one lime

2. Mix in quinoa with S+ P to taste

3. Fill jicama shells with bison + sweet potato mixture or keep it seperate

4. Top with kale slaw (aka my big salad recipe omitting the squash + pistachios)