Breakfast · Middle Eastern · 15 min
Bison and Celeriac Breakfast Bowl with Labneh and Preserved Lemon
- Calories
- 728
- Protein
- 52g
- Carbs
- 46g
- Fat
- 37g
Ingredients
- 35 g basmati rice
- 305.4 g celeriac
- 176 g ground bison
- 7 g fresh rosemary
- 1 tbsp olive oil
- 0.25 tsp salt
- 150.9 g labneh
- 5.8 g preserved lemon
Method
- 01Preheat oven to 400°F (200°C). Toss the diced celeriac with olive oil and salt, then spread on a parchment-lined baking sheet.
- 02Roast celeriac for 20-25 minutes until tender and browned at the edges.
- 03While celeriac roasts, heat a skillet over medium-high heat. Add ground bison, breaking it up with a spoon, and cook for 6-8 minutes until fully browned and cooked through to an internal temperature of 160°F (71°C).
- 04Stir the chopped rosemary and half of the minced preserved lemon into the bison. Sauté for 1 minute until fragrant.
- 05In a serving bowl, layer warm basmati rice at the bottom. Spoon roasted celeriac and browned bison over the top.
- 06Dollop cool labneh in the center and scatter the remaining preserved lemon over the bowl before serving.
Cook it with the whole plan around it
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