Sloppy Joe Bowls
An easy, delicious dinner idea that is paleo, Whole30 and gluten-free! Made with simple, real ingredients!
Ingredients
Sweet Potato Slices:
- 1 large sweet potato cut into 1/4 inch slices
- 1 tablespoon extra virgin olive oil sub avocado oil
- 1 teaspoon kosher salt
Sloppy Joe Mix:
- 2 tablespoons ghee or olive oil
- 1-2 tablespoons garlic minced
- 1/4 cup yellow onion diced
- 1/4 cup red onion diced
- 1/2 - 1 green bell pepper diced
- 1 pound ground beef
- 1 teaspoon dijon mustard
- 1 teaspoon yellow mustard
- 3 tablespoons paleo ketchup
- 2 tablespoons coconut aminos
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon apple cider vinegar
Toppings/Additions:
- dijon mustard
- sliced pickles I like this brand
- pickled red onions
Instructions
- Preheat oven to 415 degrees F.
- Place your sweet potato slices on a baking sheet. Drizzle with a little olive oil and massage to coat both sides. Sprinkle with a little kosher salt.
- Place in the oven, middle rack, and let roast 10-12 minutes or until firm, but tender.
- Meanwhile, bring a large cast iron skillet to medium-high heat. Add ghee or oil and swirl to coat the pan.
- Add garlic and move around the pan until fragrant, about 10-20 seconds.
- Add onions and diced bell pepper. Sauté for 2-3 minutes, allowing onions to soften.
- Add ground beef to the pan. Move around the pan until beef is cooked through, about 5-10 minutes. Drain excess grease.
- Add dijon mustard, yellow mustard, ketchup, coconut aminos, kosher salt, pepper, tomato paste, chili powder and apple cider vinegar.
- Stir to combine.
- Taste and adjust: if you want more sloppy joes more "saucey" simply add additional ketchup and tomato paste. Otherwise, adjust any salt or pepper, as desired.
- Serving: place a few slices of roasted sweet potato to a bowl and place some of the sloppy Joe mixture next to it. Top with sliced pickles, pickled onions and a little extra dijon mustard. Enjoy!
Notes
- Add-In: feel free to add in some diced carrots for even more fiber and bit of crunch.
- Spice it up: you can add in more chili powder or even some cayenne pepper or red pepper flakes if you want it spicy!
- Double it: this is such a great meal to have leftovers of - we always double the recipe and eat it for lunch the next few days!
Nutrition
Calories: 468kcal | Carbohydrates: 19g | Protein: 21g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1540mg | Potassium: 657mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8344IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 3mg
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