Wednesday, December 13, 2017
HomeNutritionRecipesChipotle Bison Stuffed Yams

Chipotle Bison Stuffed Yams

Ditch the idea that paleo recipes should only induce a sigh and be tasteless.

By Editors


Open your mind and stomach to more lip-smacking paleo foods, while still helping you stay healthy! Right from the start you can see how well this meal is going to control blood sugar levels. In a world where many of us experience rollercoaster-like blood sugar fluctuations, this aspect alone proves to be an extremely beneficial aspect of the set-up.

The more stabilized your blood sugar levels are, the less likely you’re going to be to experience food cravings, to battle ongoing fatigue, and to be at the potential risk of developing type 2 diabetes down the road.

Chipotle Bison Stuffed Yams

Put this in your Culinary Ninja Arsenal

With 2x the fat, and balanced with protein and carbs, this dish is a heavy hitter!


Ingredient List (8P, 8.5C, 15.5F):

  • 1 pound ground bison (I used The Honest Bison brand)
  • 3 smallish yams or sweet potatoes, precooked and sliced in half the long way
  • 1 yellow onion (medium sized), diced
  • 8 cloves garlic, minced
  • 2 poblano peppers, roasted, seeded, skinned and diced
  • 2 chipotle peppers with 1 tablespoon adobo sauce
  • 1 avocado, diced
  • Drizzle of Massie Mayo
  • Cilantro sprigs, to garnish
  • Olive oil, as needed
  • Kosher salt and black pepper, to taste


Preparation instructions:

  1. Heat a 10″ saute pan until hot, then add some olive oil. Season the flesh side of the yams with salt and pepper and place, seasoned side down in the olive oil.
  2. Heat a 14″ saute pan until hot, then add some olive oil. Season the top side of the buffalo with salt and pepper and place, seasoned side down in the olive oil. Season the top side of the buffalo and break into large chunks, leaving the initial seasoned side in contact with hot olive oil.
  3. Add the garlic to the buffalo pan and stir to distribute evenly into pooled olive oil, then add the onions.
  4. Turn the heat on the yams down and place an inverted saute pan or lid on the top of the pan so that it will trap the moist heat and warm the yams from the top side as well.
  5. Break up buffalo and stir in onions and garlic. Then, add poblanos, chipotles and adobo sauce. Use your spoon to break up the chipotles and distribute evenly.
  6. Cook until bison is done, approximately 8 minutes.
  7. Cut the heat on both pans, transfer the yams to a plate, top with bison mixture, top with avocado, a drizzle of Massie Mayo, and some fresh cilantro sprigs.
  8. This is a great make-ahead meal. If you are going to prep for the week, portion and freeze, then leave the avocado and mayo out until after you reheat the food. Then, travel with a squeeze bottle of mayo and a few avocadoes in your quiver.

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