Poke Inspired Bison Bowl
Prep Time: 15 minutes | Cook Time: 8-10 minutes | Total Time: 23-25 minutes | Serves: 2
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
There are few dishes we love more than a Poke Inspired Bison Bowl! We think the reason bowls have taken off so much in the last few years is because they’re easy to put together, great for multi-day meal prep, and you can use what you have in your fridge! Our perfect bowl formula? A grain you love, fresh veg, a juicy fruit, something fermented, a balanced sauce, and of course – a rockin’ protein source like BISON! Once you get the formula right, you’re on your way to bowl-happiness any day of the week!
Tap For Ingredients
Directions
- Preheat grill to 400°F. Lightly pat the steak with paper towel and drizzle with avocado oil. In a small bowl, combine the sesame seeds, nori flakes, onion powder, garlic powder and salt and pepper to taste. Season the steak on both sides with the mixture.
- Grill the steak over direct heat for 4-5 minutes per side, until an internal temperature of 135°F for medium rare, or 140°F for medium is achieved. Transfer steak to a plate and allow to rest for 5 minutes.
- Add all the ingredients for the sauce in a small jar. Put the lid on, and give it a good shake! Set aside.
- Slice the steak against the grain into thin slices.
- To build the bowl: divide the vegetables/fruit/rice amongst two bowls. Top each bowl with half the sliced steak, kimchi and spoon over the sauce. Use scissors to cut the nori sheets over each bowl.
- Pro Tip: If meal prepping, keep the sauce separate until ready to serve and everything will stay fresh and crunchy for much longer!
More ‘Bowl’ recipes:
Ingredients
226g (8oz) Noble Premium Bison Striploin Steak
1 tsp (5ml) avocado oil
1 tsp (5ml) each of black and white sesame seeds
pinch of dried nori flakes
1/2 tsp (2.5ml) each onion and garlic powder
Salt and pepper to taste
1/2 cup (125ml) black rice, cooked according to package directions
2 mini cucumbers, sliced
1 large carrot, finely julienne
1 cup (250ml) edamame
1 cup (250ml) purple cabbage, finely shredded
1 mango, peeled and finely sliced
1 avocado, finely sliced
2 tbsp (30ml) kimchi, or sauerkraut
1 package nori seaweed snack sheets
For the poke sauce:
1/4 cup (60ml) tamari
1 tsp (5ml) sesame oil
2 tbsp (30ml) lime juice
1/2 tbsp (7.5ml) fresh ginger, grated
1 clove garlic, finely minced
1 tsp (5ml) rice vinegar
1 tsp (5ml) sriracha
1 tsp (5ml) maple syrup
Tap For Directions
