By dinnertime, your body craves hearty fuel―but that doesn’t mean heavy. This fire bowl layers lean ground beef and bison with charred Brussels sprouts, kale, roasted sweet potatoes, and a zippy chili-lime sauce. It’s colourful, satisfying, and muscle-supportive, yet leaves you feeling light enough to take on tomorrow.
Double the sauce, baby!
Double the chili-lime sauce if you love bold flavour―extra sauce makes great leftovers to drizzle over eggs, grain bowls, or roasted veggies the next day.
This recipe was originally published in the January 2026 issue of alive magazine.
Detox Fire Bowl
Ingredients
- 2 medium sweet potatoes, diced into 1/2 inch (1.25 cm) cubes
- 2 cups (500 mL) halved Brussels sprouts
- 3 Tbsp (45 mL) extra-virgin olive oil, divided
- 2 garlic cloves, minced
- 1/2 lb (225 g) lean ground beef
- 1/2 lb (225 g) lean ground bison
- 2 cups (500 mL) chopped kale
- Juice of 2 limes
- 1 Tbsp (15 mL) maple syrup
- 1 tsp (5 mL) chili powder
- 1/8 tsp (0.5 mL) sea salt
Directions
01
Preheat oven to 400 F (200 C).
02
Toss sweet potatoes and Brussels sprouts with 1 Tbsp (15 mL) olive oil and spread on baking sheet. Roast in pre-heated oven for 20 to 25 minutes, or until tender and slightly caramelized.
03
While vegetables roast, in large skillet over medium-high, heat 1 Tbsp (15 mL) olive oil. Add garlic, beef, and bison. Cook, breaking up meat into small, even pieces with spoon, until fully browned with no pink remaining, about 8 to 10 minutes. Stir in kale to wilt.
04
For chili-lime sauce, in small bowl, whisk together lime juice, remaining 1 Tbsp (15 mL) olive oil, maple syrup, chili powder, and salt until smooth.
05
Divide roasted vegetables and beef mixture among 4 bowls, then drizzle each generously with chili-lime sauce.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
