Spicy Bison Sweet Potato Skillet

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.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.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.Pour in the chicken stock and add the arugula. Cook until the arugula is wilted, about 4-5 minutes.Season with salt and pepper. Sprinkle the toasted pepitas on top and serve.