5 *CONVENIENT* HIGH PROTEIN FOODS + easy meal and snack ideas

Ingredients

• 1 lb Ground Bison (grass‑fed, lean; divide into 4 equal portions)
• 2 tbsp Olive Oil (extra virgin recommended)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder (ground garlic powder)
• 1 cup Brown Rice (long‑grain, uncooked)
• 3 cups Mixed Vegetables (e.g., broccoli florets, sliced carrots, bell peppers; fresh or frozen)
• 1 medium Avocado (sliced just before serving)
• 1 tsp Lemon Juice (optional, adds brightness)

Instructions

1. Cook the Brown Rice

   Rinse 1 cup of brown rice under cold water until the water runs clear. Combine rice with 2 cups water in a large pot, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until water is absorbed and rice is tender.

   Time: PT20M

   Temperature: low simmer

2. Prep and Roast Vegetables

   Preheat oven to 400°F. While the rice cooks, chop the mixed vegetables into bite‑size pieces, toss them on a baking sheet with 1 tbsp olive oil, a pinch of salt, pepper, and garlic powder. Roast for 20 minutes, stirring halfway, until tender‑crisp.

   Time: PT20M

   Temperature: 400°F

3. Sauté the Ground Bison

   Heat the remaining 1 tbsp olive oil in a skillet over medium‑high heat. Add the ground bison, break it up with a spatula, and season with 1 tsp salt, 0.5 tsp black pepper, and 1 tsp garlic powder. Cook, stirring occasionally, for 8‑10 minutes until the meat is browned and no longer pink.

   Time: PT10M

   Temperature: medium‑high

4. Assemble the Bowls

   Divide the cooked rice among four bowls. Top each with an equal portion of roasted vegetables and sautéed bison. Add sliced avocado and drizzle with optional lemon juice. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g