Gluten Free Sweet Potato Mango Bowl with Ground Elk

This gluten free sweet potato mango bowl with ground elk is a quick and easy one-pan dinner recipe that is sure to please!

I first tried this recipe when I was having dinner at my sister’s. We didn’t have all the ingredients so we threw a few different things together and it was a hit with the whole family.

I was hesitant to try it out at our house because Brett isn’t a huge fan of sweet potatoes.

When we lost our cooktop back in December, it was time to get creative with meals, so I tested it out. Much to my surprise, he actually requested it the next week.

Now that we’re down an oven, I’ve adapted the original recipe to work in a cast iron skillet. One pan equals easy cleanup, and who doesn’t love that?

I also dropped the pineapple and added in fresh salsa. The original is a little dry so the salsa helps a lot!

Last change is swapping in ground elk. When I first started cooking with wild game, I was nervous about the taste. I’ve found that venison generally has a stronger game-taste than elk, so I tend to use elk when there isn’t as many ingredients to mask it. While it’s been two years of using elk, I must say this recipe tastes exactly like ground beef – no gamey flavor at all!

Last note on the elk – it’s a very lean meat so if you’re using regular ground beef, no need to add the additional tablespoon of oil.

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One Pan Sweet Potato Mango Bowl with Ground Elk

This gluten free sweet potato mango bowl with ground elk is a quick and easy one-pan dinner recipe that is sure to please!

Servings 4

Ingredients

Sweet Potato Hash

• 1 sweet potato cut into chunks
• 3 tbsp olive oil divided
• 1 tbsp minced garlic

Ground Elk

• 1 lb ground elk
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp green onion

Mango Salsa

• 1 mango cut into chunks
• 1/2 cup cilantro chopped
• 2 tbsp lime juice

Bowl Toppings

• fresh salsa
• 1 avocado sliced or chopped

Instructions

Sweet Potato Hash

1. Add 2 tbsp of oil to cast iron skillet

2. Add minced garlic and sweet potato to skillet

3. Cook until sweet potatoes are soft

4. Remove from skillet

Ground Elk

1. Add 1 tbsp of oil if needed

2. Add ground elk to warm skillet

3. Add cumin and chili powder

4. Add green onion

5. Stir until meat is cooked all the way through

Mango Salsa

1. Combine chopped mango, lime juice and cilantro in bowl, set aside

Put it all Together

1. Combine desired amount of sweet potato hash, ground elk and mango salsa together in a bowl

2. Add sliced avocado

3. Top with fresh salsa and enjoy!

Now, time to try out some more sweet potato recipes – if Brett can get on board with this one, who knows what else I can get away with 😛

All our best,

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