Bison Coconut Rice Bowl

I really like bison, and this dish is great for having sweet and salty flavors without overpowering it.

Cook 1.5 cups rice in a can of coconut milk.

Toss shredded carrots in salt and sesame oil (and sesame seeds if you have them) then set to steam. This is just the easiest way to do it in my kitchen.

Brown ground bison with the thinly sliced white base of a green onion and siracha.

Once nearly cooked, stir in the green onion greens until soft. Add edamame and coat everything in a stir fry sauce (should be about half a cup).

Portion and plate. I usually get 5 servings of about 550 calories.