Sweet Potato Chipotle Bison Sliders

EGG-FREE, NUT-FREE

You could have a burger, or you could have perfectly sized chipotle bison burgers sandwiched between two thick-cut roasted sweet potato rounds and topped with avocado slices. To make this your own, add your favorite ingredients to the stack, such as onions, crispy bacon, or a fried egg.

Makes 3 servings (2 sliders each)

Prep time: 15 minutes

Cooking time: 30 minutes

Sweet potato rounds

2 large sweet potatoes

1½ tablespoons coconut oil, melted

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Burgers

1 pound ground bison

½ teaspoon ground chipotle chile

¼ teaspoon ground cumin

¼ teaspoon garlic powder

¼ teaspoon freshly ground black pepper

1 tablespoon coconut oil

Sea salt

Toppings

Handful of baby arugula

1 medium tomato, cut into 6 slices

1 avocado, thinly sliced

1. To prepare the sweet potatoes, preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.

2. Slice the potatoes crosswise into ½-inch-thick rounds (you will need 12 fairly even-size rounds). In a large bowl, toss the sweet potatoes with the coconut oil until well coated. Arrange the potatoes in a single layer on the prepared baking sheet and season both sides with the salt and pepper. Roast for 25 to 30 minutes, or until lightly golden brown and tender, flipping the rounds once halfway through to ensure even cooking. Set aside.

3. Meanwhile, to make the burgers, in a medium bowl, combine the bison, chipotle, cumin, garlic powder, and pepper. Form the mixture into 6 patties.

4. In a large skillet, melt the coconut oil over medium heat. Season both sides of the patties with salt and cook until browned and to your desired doneness, 4 to 5 minutes on each side for medium. Remove the patties from the skillet.

5. Assemble the burger stacks by topping a sweet potato slice with arugula, 1 tomato slice, 1 bison burger, avocado, and another sweet potato slice. Secure with a wooden skewer and serve.

Special equipment: 4-inch wooden skewers

Change it up: Use ground beef instead of bison.