Bison Burrito Bowl


Are you on the bison bandwagon yet? What are you waiting for? Grass fed bison has less fat and calories and more protein than grass fed beef. With only a few more grams of saturated fat than chicken or salmon, bison is a healthy choice when it comes to eating meat responsibly. Compared to feedlot cattle, most bison are raised on their natural diet of grass (some are grain-finished before harvest) and are allowed to freely roam outdoors. It is illegal to use growth hormones on bison and many bison ranchers do not use antibiotics either. Bison are less susceptible to disease because the animal is quite hardy and also because they’re not confined in a disease-prone environment like feedlot beef. To be sure, purchase bison with the organic label.

Made popular by Chipotle, the burrito bowl concept is an easy win for the home cook. All it takes is a little prep work and some creative assembly skills. As a rule, I steer clear of fast food. However, I have been known to bend the rules for a Chipotle burrito bowl. First, I like that Chipotle’s owner, Steve Ells, has contracted with local farms that practice holistic livestock management, such as Polyface Farms in Viriginia. Polyface Farms is run by Joel Salatin, a pioneer in biodynamic farming. His book, Folks, This Ain’t Normal, is a fantastic read (here is an excerpt from the book). For those of you who are less inclined to spend hours reading about farming philosophy, you can appreciate this adorable 5-minute video. This 11 year old kid sums it all up pretty nicely.

How awesome is that?

Okay, back to building our bowls. Let’s start with a bed of Spanish rice (recipe below). 


Saute onions. Add rice. Lightly brown, then add tomatoes, herbs and broth. Simmer on low for 45 minutes.


While the rice is on the back burner, now we can prepare the onions and peppers, dry roast the corn, and cook up the bison with the taco seasoning of your choice. Here’s a good seasoning blend from Mel’s Kitchen Cafe. If you use a store-bought seasoning mix, get one without MSG or other artificial ingredients.


Now you have your ingredients, it’s time to exercise your inner creativity and put this bad boy together. This is good family fun. More fun than waiting in line at Chipotle.

Happy Bowl-Assembling,

Coach Jackie



Bison Burrito Bowl


    For The Bowl
  • 2 Cups spanish rice (see recipe below)
  • 1 Can black beans
  • 1 Cup roasted corn
  • 1/2 Red pepper
  • 1/2 Green pepper
  • 1/2 Large onion
  • 1 Lb. ground bison
  • 2 Tbsp. Taco Seasoning
  • 1 Avocado
  • Cilantro for garnish
  • Lime wedges for garnish
  • Spanish Rice
  • 1 Tbsp olive oil
  • pinch of salt
  • ½ Cup diced onions
  • 1 Cup short grain brown rice
  • ½ Cup canned chipotle tomatoes
  • 1-3/4 Cup chicken broth
  • ¼ Tsp oregano


  1. Start by making the Spanish rice. Cook onions in olive oil and a pinch of salt until translucent, about 5 minutes. Add rice and stir until thoroughly mixed with onions. Add tomatoes, broth and oregano. Bring to a boil, reduce heat, and simmer for 45 minutes until rice is tender.
  2. Meanwhile, cook bison in a frying pan and add all of the spices until cooked.
  3. Saute peppers and onions about 10 minutes. Set aside
  4. Dry roast corn in a cast iron skillet, stirring frequently, until corn is caramelized.
  5. Assemble your bowls by adding rice, bison, black beans, corn, avocado, cilantro, lime and greek yogurt (optional).
  6. Serve warm and enjoy.