Sloppy Joe Bowls with Sweet Potatoes and Pickles
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Ingredients
- For the Sloppy Joe Beef:
- 1 ½ lbs lean ground beef (90/10)
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- ½ tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- For the Sweet Potatoes:
- 2 medium sweet potatoes, sliced into ½-inch rounds
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp salt
- For the Bowl:
- 4 cups leafy greens (romaine, spinach, or mixed greens)
- ½ cup pickled red onions
- ½ cup sliced dill pickles
- Fresh parsley for garnish
Directions
- Roast the Sweet Potatoes: Preheat oven to 400°F. Toss sweet potato rounds with olive oil, paprika, and salt. Spread on a baking sheet and roast for 20 to 25 minutes until golden and tender.
- Cook the Beef: Heat a skillet over medium heat. Add ground beef, onion, and bell pepper. Cook until beef is browned, about 6 to 7 minutes. Drain excess fat if needed.
- Make the Sauce: Stir in garlic, tomato sauce, tomato paste, Worcestershire sauce, vinegar, honey, paprika, chili powder, salt, and pepper. Simmer for 10 minutes until thickened.
- Assemble the Bowls: Divide greens into bowls. Add roasted sweet potatoes, sloppy joe beef, pickled red onions, and sliced pickles. Garnish with parsley.
Tips for Meal prep
Cook beef mixture in bulk and store in airtight containers for up to 4 days. Roast sweet potatoes ahead of time and refrigerate separately to keep their texture intact. Assemble bowls fresh each day by reheating the beef and potatoes, then adding greens, pickles, and onions right before eating. If storing as fully assembled bowls, keep pickles and onions in small containers on the side to prevent sogginess. This recipe also freezes well—store sloppy joe beef separately and thaw overnight before reheating.
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