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1
For the sweet potato and squash filling: Preheat the oven to 425 degrees F.
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2
Toss the sweet potato and squash cubes with the olive oil, cumin, garlic and salt to taste in a bowl and then transfer to a baking sheet.
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3
Bake until the vegetables are lightly browned and fork-tender, approximately 30 minutes.
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4
For the mushroom saute: Heat the oil in a large skillet over medium-high heat and add the onions and garlic.
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5
Cook until translucent, approximately 3 minutes.
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6
Add in the mushrooms and cook, stirring, until lightly browned, about 10 minutes.
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7
Add the chile powder, then juice the lime and orange halves over the mushrooms and add salt to taste.
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8
Let sit on low heat for 1 minute.
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9
Add the cilantro and remove from the heat.
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10
For the ground bison: In a large skillet, heat the olive oil on high heat and add the ground bison.
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11
Cook, stirring continuously, until it starts to brown.
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12
Add in the cumin, smoked paprika, cinnamon, cayenne pepper, black pepper and salt to taste.
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13
Reduce the heat to medium low and cook, stirring occasionally, until the liquid reduces and the meat is browned.
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14
For the taco bar: Place the corn tortillas, lettuce leaves, radishes, bell peppers, avocado, cheese, pico de gallo and yogurt into separate serving containers.
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15
Place the mushrooms, bison and sweet potato and squash mixture into separate bowls.
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16
Have fun assembling!
