Description
Sloppy Joe Bowls with roasted sweet potatoes and savory ground beef in a tangy tomato sauce, topped with dill pickles and red onions for a hearty and delicious meal.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes cut into 1/2 inch cubes (about 3 cups)
- 2 tablespoons avocado oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt or to taste
- freshly ground black pepper to taste
Sloppy Joe Meat
- 1 pound lean ground beef
- 1/2 cup diced yellow onion
- 8 ounces tomato sauce
- 1/2 cup ketchup
- 1 tablespoon honey
- 1 tablespoon worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon dried mustard
- 1/4 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt or to taste
- Freshly ground black pepper to taste
Other Ingredients
- Dill pickle slices
- Sliced red onion
Instructions
- Prepare Sweet Potatoes: Preheat the oven to 425° F and line a baking sheet with foil or parchment paper. Place the cubed sweet potatoes on the sheet. Drizzle with avocado oil and sprinkle chili powder, garlic powder, kosher salt, and black pepper. Toss with hands to coat evenly.
- Roast Sweet Potatoes: Roast the sweet potatoes in the oven for 30 minutes, tossing halfway through, until tender and cooked through.
- Cook Sloppy Joe Meat: While the sweet potatoes roast, heat a large skillet over medium-high heat. Add a small amount of oil, then add ground beef and diced onion. Crumble and cook until beef is browned and onions are tender.
- Season Meat: Add chili powder, dried mustard, celery seed, garlic powder, kosher salt, and freshly ground black pepper to the cooked beef and onions. Stir to combine.
- Add Sauce Ingredients: Pour in tomato sauce, ketchup, worcestershire sauce, and honey. Stir well to coat all ingredients with the sauce.
- Simmer: Reduce heat to medium-low and simmer the mixture for 15 minutes, stirring occasionally, until the sauce thickens.
- Assemble Bowls: Divide the roasted sweet potatoes and sloppy joe meat evenly into serving bowls. Top with dill pickle slices and sliced red onions. Serve immediately.
Notes
- For a spicier version, add a pinch of cayenne pepper or hot sauce to the meat mixture.
- Use ground turkey or chicken instead of beef for a leaner option.
- Swap avocado oil with olive oil if preferred.
- Roast sweet potatoes in a single layer to ensure even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 18 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
