Bison Bombay Bowls
Bowl recipes are hard to beat when you want a meal that is packed with flavor and easy to customize. Created in collaboration with Felicia, The Starving Chef, these Bison Bombay Bowls bring together seasoned Great Range Bison, fragrant rice, fresh vegetables, and a creamy curry yogurt sauce in every bite.
There is a lot going on here, but it all works together. The warm spices, crisp veg, and cool yogurt create plenty of contrast, while the bison adds a rich, savory flavor that ties everything together.
Bison works especially well in recipes like this because it stands up to bold seasonings without overpowering the other ingredients. Combined with the rice, vegetables, and curry flavors, it creates a meal that feels hearty, balanced, and full of flavor from start to finish.
Bison Bombay Bowls
Ingredients
- 1 Great Range Bison Striploin
- olive oil - for sautéing
- salt & pepper - to taste
For Mango Curry Sauce
- 1/2 cup plain Greek yogurt
- 1/2 mango - chopped
- 1 tablespoon ginger
- 1 tablespoon curry powder
- 1 teaspoon red pepper flakes
- 2-3 tablespoons fresh cilantro
- salt & pepper - to taste
For Fried Rice
- 1/4 sweet onion - sliced
- 1/4 cup sweet bell peppers - sliced
- 3-4 baby corn - chopped
- 1 tablespoon garlic - minced
- 3-4 cups cooked Basmati rice
- 1/2 mango - chopped
- 2-3 tablespoons cilantro
- 2 tablespoons tamari
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- salt & pepper - to taste
For Bowl Contents
- fresh spinach
- chashews - crushed
- sesame seeds - as desired
- cilantro - for garnish
Instructions
-
Season the bison striploin generously with salt and pepper on both sides and rub it in. Slice the striploin into ¼ inch thick slices and set aside.
-
In a blender, combine the ingredients for the curry yogurt sauce. Blend until smooth. If the sauce is too thick, add more yogurt. Chill until ready to serve.
-
Add about one tablespoon of olive oil to a large skillet or wok over high heat. Sauté the onions until tender then add in the baby corn and peppers. Continue to cook 2-3 minutes then add in the garlic.
-
Add the cooked Basmati rice to the skillet along with tamari sauce, rice vinegar and lime juice. Stir until the rice is heated through then add the mango and cilantro. Cook for an additional 2-3 minutes and then set aside and keep warm.
-
Clean the skillet and add in one more tablespoon of olive oil. Sauté the bison striploin for 2-3 minutes, until the bison is browned and cooked medium-rare. It should still be juicy and pink in the middle.
-
In a large bowl, add your desired amount of spinach. Top the spinach with the fried rice and a few strips of the bison meat. Cover with the mango curry sauce, as desired, and garnish with sesame seeds and cilantro. Enjoy!
Recipe Notes
This bison recipe is gluten-free and dairy-free, but always do independent research on any ingredients you aren’t familiar with if you adhere to a specific diet.
Like The Starving Chef on Facebook and subscribe on YouTube for weekly recipes. You can find this recipe, and many others, with step-by-step pictures on The Starving Chef Blog.
