"Build-a-Bowl" Meal Inspo Guide

Morgan Weeks
"Build-a-Bowl" Meal Inspo Guide

Why we created this:

We get it—sticking to healthy eating can feel repetitive, and meal prep burnout is real. That’s why we created the Build a Bowl guide: a simple, flexible way to keep your meals exciting, nutrient-dense, and packed with flavor. Whether you’re kicking off a healthier routine or just looking for fresh inspiration, this guide makes it easy to mix and match your favorite ingredients. With endless variations of bases, proteins, flairs, and sauces, you’ll never run out of delicious, wholesome meals to fuel your day.

How It Works:


Follow this simple 4-step framework to create easy, delicious meals to finish February strong, using organic, in-season ingredients and Force of Nature meats. Meal prep once, mix and match, and enjoy effortless, nutrient-dense meals all week. We have provided you with great options to mix and match for both weeks of this meal plan. Enjoy! 

WEEK TWO: 

Monday: Winter Power Bowl

  • Base: Quinoa

  • Protein: Beef Ancestral Blend

  • Flair: Roasted Brussels sprouts, pecans, dried cranberries

  • Sauce: Balsamic glaze
    Instructions: Cook quinoa according to package instructions. Sear beef ancestral blend in a pan over medium-high heat with salt and pepper. Roast Brussels sprouts at 400°F for 20 minutes. Assemble the bowl with quinoa, beef, Brussels sprouts, pecans, and dried cranberries. Drizzle with balsamic glaze and serve. Enjoy! 

Tuesday: Stuffed Peppers

  • Base: Bell peppers

  • Protein: Ground bison

  • Flair: Onions, tomatoes, fresh basil, oregano, thyme, raw cheese

  • Sauce: Tomato sauce
    Instructions: Preheat oven to 375°F. Cut bell peppers in half lengthwise and remove seeds. Heat oil in a pan and cook ground bison with salt, pepper, garlic powder, oregano, and thyme until browned. Stir in diced onions and tomatoes, cooking until softened. Spoon the mixture into bell pepper halves and sprinkle with raw cheese. Place in a baking dish, pour tomato sauce over, cover with foil, and bake for 30 minutes. Remove foil and bake for another 5-10 minutes. Serve warm. Enjoy! 

Wednesday: Spiced Meatballs

  • Base: Roasted spaghetti squash

  • Protein: Italian Beef Meatballs

  • Flair: Garlic, fresh basil, Parmesan

  • Sauce: Organic marinara
    Instructions: Preheat oven to 400°F. Place meatballs on a lined baking sheet and bake for 18-20 minutes. Cut spaghetti squash in half, remove seeds, and roast cut-side down for 35 minutes. Scrape with a fork to create strands. Heat organic marinara in a pan. Serve spaghetti squash topped with meatballs, marinara, fresh basil, and Parmesan. Enjoy! 

Thursday: Sheet Pan Dinner

  • Base: Roasted carrots, potatoes

  • Protein: Ground Beef

  • Flair: Brussels sprouts, onions

  • Sauce: Garlic butter
    Instructions: Preheat oven to 400°F. Cut carrots and potatoes into bite-sized pieces. Toss with olive oil, salt, and pepper, and spread on a baking sheet. Trim Brussels sprouts and cut them in half. Slice onions into wedges. Spread everything evenly on the sheet. Season ground beef with salt, pepper, and garlic powder, and crumble it over the vegetables. Roast for 25-30 minutes, stirring halfway. Drizzle with melted garlic butter before serving. Enjoy! 

Friday: Beef Ancestral Rice Bowl

  • Base: White rice

  • Protein: Beef Ancestral Blend

  • Flair: Kimchi, sesame seeds, scallions

  • Sauce: Bachan's Japanese BBQ Sauce
    Instructions: Cook white rice according to package instructions. In a hot pan, cook ground beef ancestral blend over medium heat with a drizzle of oil, salt, and pepper, stirring until browned. Add Bachan's Japanese BBQ Sauce and stir to coat. Serve beef over white rice and top with kimchi, sesame seeds, and sliced scallions. Enjoy! 

Saturday: Wild Boar Breakfast Hash

  • Base: Roasted sweet potatoes

  • Protein: Ground wild boar

  • Flair: Sautéed onions, bell peppers, fried egg

  • Sauce: Chimichurri
    Instructions: Roast sweet potatoes at 400°F for 25 minutes. In a pan, cook ground wild boar with salt, pepper, and garlic powder until browned. Add sautéed onions and bell peppers. Top with a fried egg and drizzle with Yellowbird Sriracha before serving. Enjoy! 


Good Mix & Match Options (Week 2)

BASES:

  • White rice, quinoa, roasted potatoes, or sweet potatoes can swap easily between meals.
  • Bell peppers (stuffed) vs. sheet pan potatoes/carrots could work as well.

PROTEINS:

  • Ground beef ancestral blend, ground bison, and ground venison are interchangeable in most recipes.
  • Wild boar and venison could swap in stir-fries or hash dishes.

FLAIR: 

  • Kimchi, roasted Brussels sprouts, and sautéed onions are flexible.
  • Cheese-based toppings work best in Stuffed Peppers or Spiced Meatballs.

SAUCES:

  • Bachan’s Japanese BBQ Sauce and Yellowbird Sriracha can swap in stir-fry or skillet meals.
  • Chimichurri and garlic butter work well with roasted dishes.

WEEK ONE: 

Monday: Beef Ancestral Japanese Stir Fry

  • Base: Jasmine rice
  • Protein: Beef Ancestral Blend
  • Flair: Broccoli, snap peas, crushed almonds
  • Sauce: Bachan's Japanese BBQ Sauce

    Instructions: Cook jasmine rice. Sauté beef ancestral blend with broccoli and snap peas. Toss with Bachan's Japanese BBQ Sauce and top with crushed almonds before serving. Enjoy! 

Tuesday: Savory Beef Ribeye Skillet

  • Base: Roasted butternut squash
  • Protein: Beef Ribeye
  • Flair: Caramelized onions
  • Sauce: Chimichurri (1/2 cup fresh parsley, finely chopped, 2 tbsp red wine vinegar, 2 cloves garlic minced, 1/4 cup olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes optional)

    Instructions: Roast butternut squash, cook ribeye to desired doneness, and caramelize onions. Serve with chimichurri. Enjoy! 

Wednesday: Sweet Potato Beef Burgers

  • Base: Sweet potato rounds
  • Protein: Grass-fed beef patty
  • Flair: Caramelized onions, organic arugula, sharp cheddar
  • Sauce: A mixture of ketchup, Dijon mustard, mayonnaise, chopped pickles, and pickle brine

    Instructions: Roast sweet potato rounds at 400°F for 20 minutes until soft. Cook the patties. Place a roasted sweet potato round as the base, add the cooked patty, layer with caramelized onions, arugula, and sharp cheddar. Top with the sauce mixture and another roasted sweet potato round. Enjoy! 

Thursday: Hearty Venison Bowl

  • Base: Roasted potatoes
  • Protein: Venison Medallions
  • Flair: Roasted beets, winter greens, toasted walnuts
  • Sauce: Bone broth gravy

    Instructions: Preheat oven to 400°F. Cut potatoes and beets into bite-sized pieces, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 30 minutes. Season venison medallions with salt and pepper. Heat a pan over medium-high heat, add oil, and sear for 2-3 minutes per side. Let rest for 5 minutes. Serve roasted vegetables and venison over winter greens, top with toasted walnuts, and drizzle with bone broth gravy. Enjoy! 

Friday: Bison Chili

  • Base: Diced tomatoes, white rice, bell peppers
  • Protein: Ground bison
  • Flair: Sour cream, cilantro
  • Sauce: Chili spice blend (1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper)

    Instructions: Heat a pot over medium heat and add oil. Brown the ground bison, breaking it up as it cooks. Stir in diced bell peppers, tomatoes, kidney beans, and chili spice blend. Add 2 cups of water or beef broth and white rice. Bring to a simmer, cover, and cook for 30 minutes, stirring occasionally. Adjust seasoning if needed. Serve hot, topped with a dollop of sour cream and fresh cilantro. Enjoy! 

Saturday: Cozy One-Pot Stew

  • Base: Onions, celery, carrots
  • Protein: Ground Elk
  • Flair: Fresh rosemary
  • Sauce: Beef bone broth
    Instructions: Heat a large pot over medium heat, add oil, and sauté onions, celery, and carrots until softened. Add ground elk, season with salt and pepper, and cook until browned. Pour in 4 cups of beef bone broth and bring to a simmer. Cover and cook for 45 minutes. Adjust seasoning as needed and serve hot. Enjoy! 

Sunday: Brunch Hash

  • Base: Roasted sweet potatoes
  • Protein: Bison breakfast sausage
  • Flair: Sautéed peppers, onions
  • Sauce: Yellowbird Sriracha

    Instructions: Roast sweet potatoes at 400°F for 25 minutes. Cook bison breakfast sausage in a pan over medium heat, breaking it into crumbles. Add sautéed peppers and onions. Serve everything together and drizzle with sriracha. Enjoy! 


Good Mix & Match Options:

BASES: 

  • Jasmine rice, roasted potatoes, sweet potatoes, and butternut squash are all interchangeable.
  • Diced tomatoes and kidney beans (from the chili) can also act as a base for other dishes.

PROTEINS: 

  • Beef ancestral blend, ground bison, and ground venison can be swapped easily in most dishes.
  • Ribeye and venison medallions are both great seared and can work in any skillet or bowl meal.
  • Bison breakfast sausage and ground wild boar are both flavorful proteins that work well in hash-style dishes.

FLAIR:

  • Caramelized onions, sautéed peppers, and winter greens can swap between most dishes.
  • Crushed almonds and toasted walnuts add texture and can be moved around.
  • Sour cream and cheese-based toppings work well in chili, burgers, and stuffed pepper-style dishes.

SAUCES:

  • Bachan’s Japanese BBQ Sauce and Yellowbird Sriracha work well in stir-fries and skillet meals.
  • Chimichurri and bone broth gravy work great for roasted meats or bowls.
  • Garlic herb butter can be added to almost any savory dish for extra richness.

 

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