Go Back
Abby

Sloppy Joe Bowls

These Sloppy Joe Bowls are a paleo, Whole30, and gluten-free twist on the classic comfort food. Served with roasted sweet potato slices instead of buns, they’re packed with flavor, protein, and wholesome ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Entree
Cuisine: American
Calories: 204
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large sweet potato, cut into 1/4 inch slices
  • 1 tablespoon extra virgin olive oil (or avocado oil)
  • 1 teaspoon kosher salt
  • 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 medium 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
  • dijon mustard, for topping
  • sliced pickles, for topping
  • pickled red onions, for topping

Equipment

  • Baking Sheet
  • cast-iron skillet
  • Cutting Board
  • Chef’s Knife

Method
 

  1. Preheat oven to 415°F.
  2. Place sweet potato slices on a baking sheet. Drizzle with olive oil, massage to coat, and sprinkle with salt. Roast for 10-12 minutes until firm but tender.
  3. While potatoes roast, heat ghee or oil in a large skillet over medium-high heat. Add garlic and sauté 10-20 seconds until fragrant.
  4. Add yellow onion, red onion, and bell pepper. Sauté 2-3 minutes until onions soften.
  5. Add ground beef and cook 5-10 minutes until browned. Drain excess grease.
  6. Stir in dijon mustard, yellow mustard, ketchup, coconut aminos, salt, pepper, tomato paste, chili powder, and apple cider vinegar. Adjust seasoning or add more ketchup/tomato paste for saucier texture.
  7. To serve, place sweet potato slices in bowls, add sloppy joe mixture, and top with pickles, pickled onions, and extra dijon mustard.

Notes

Add diced carrots for extra fiber and crunch. For a spicier kick, increase the chili powder or add cayenne pepper or red pepper flakes. This recipe doubles well for meal prep—store leftovers for quick lunches.