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Steamed Bison and Watercress Buddha Bowl

Thin-sliced marinated bison, steamed briefly, served over grains with watercress, carrots, radishes, avocado, and a tahini dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Servings: 2
Calories: 480
Ingredients Method

Ingredients
  

  • For the Bison
  • 12 oz bison sirloin or flank thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove minced
  • 1 teaspoon toasted sesame oil
  • For the Bowl
  • 2 cups cooked brown rice or quinoa
  • 2 cups watercress tough stems trimmed
  • 1 cup shredded carrots
  • 1 cup thinly sliced radishes
  • 1 avocado sliced
  • 2 soft-boiled eggs halved, optional
  • For the Dressing
  • 3 tablespoons tahini
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 2 to 3 tablespoons water to thin

Method
 

  1. Combine the soy sauce, rice vinegar, ginger, garlic, and sesame oil in a bowl. Add the sliced bison and toss to coat. Let marinate for at least 10 minutes.
  2. Set up a steamer basket over a pot of gently simmering water. Arrange the bison slices in a single, even layer on a heatproof plate that fits inside the steamer.
  3. Remove the bison from the marinade and steam for 4 to 5 minutes, until just barely cooked through with no pink remaining anywhere.
  4. Whisk together the tahini, soy sauce, rice vinegar, and honey in a small bowl. Add water a tablespoon at a time until the dressing reaches a pourable, drizzling consistency.
  5. Divide the rice or quinoa evenly among bowls. Top with the watercress, carrots, radishes, avocado, and steamed bison, adding a soft-boiled egg half to each if using.
  6. Drizzle the dressing evenly over each bowl just before serving.