Step 1

Place the pepitas in a large, dry, cast-iron skillet and bring to medium heat. Toast, stirring constantly, until the the seeds are brown and fragrant, about 10 minutes. Transfer the pepitas to a bowl.

Step 2

Return the skillet to medium high heat and add the coconut oil. Spread the sweet potatoes out in a single layer and let them cook, undisturbed, for 5 minutes. Stir and cook for an additional 5 minutes, until the potatoes start to get tender.

Step 3

Add the ground bison, leeks, peppers, garlic, and cumin to the skillet. Cook until the meat is no longer pink and the vegetables are tender, about 7-8 minutes.

Step 4

Pour in the chicken stock and add the arugula. Cook until the arugula is wilted, about 4-5 minutes.

Step 5

Season with salt and pepper. Sprinkle the toasted pepitas on top and serve.