Description
These Sloppy Joe Bowls offer a delicious, healthier twist on the classic sloppy joe sandwich by serving all the flavorful components in an easy-to-eat bowl form. Featuring tangy sloppy joe meat, roasted sweet potatoes, crunchy cabbage slaw, and crisp pickles, this recipe combines comforting flavors and diverse textures perfect for a family meal or weeknight dinner.
Ingredients
Sauce
- 1 tablespoon olive oil
- ½ white onion, finely grated (~¼ cup)
- ½ teaspoon sea salt
- 2 teaspoons chili powder
- 4 garlic cloves, grated
- 2 tablespoons tomato paste
- ¾ cup tomato sauce
- ¼ cup ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon light brown sugar
Other Ingredients
- 6 cups shredded green cabbage
- ½ red onion, sliced
- 2 tablespoons red wine vinegar
- 2 teaspoons sea salt, separated
- 1 teaspoon granulated sugar
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- ½ teaspoon pepper
- 1 cup sliced pickles
- 2 lbs. ground beef (90/10 lean-to-fat ratio)
Instructions
- Prepare Sloppy Joe Sauce: Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the finely grated white onion along with ½ teaspoon sea salt and 2 teaspoons chili powder. Sauté for 1-2 minutes until fragrant. Stir in 2 tablespoons tomato paste and cook for another 1-2 minutes.
- Add Garlic and Liquid Ingredients: Add the 4 grated garlic cloves and cook until fragrant, about 30 seconds. Then add ¾ cup tomato sauce, ¼ cup ketchup, 2 teaspoons Worcestershire sauce, 1 teaspoon Dijon mustard, and 1 tablespoon light brown sugar. Whisk everything together.
- Simmer Sauce: Bring the sauce mixture to a boil over medium-high heat, then reduce to low and simmer for 10-15 minutes to blend flavors and thicken. Remove from heat when done.
- Prepare Cabbage Slaw: In a large salad bowl, combine 6 cups shredded green cabbage and ½ sliced red onion. Add 2 tablespoons red wine vinegar, 1 teaspoon sea salt, and 1 teaspoon granulated sugar. Toss well to coat. Cover and refrigerate until ready to serve.
- Roast Sweet Potatoes: Preheat oven to 450ºF. Spread peeled and cubed sweet potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon sea salt. Massage the salt and oil into the sweet potatoes. Roast in the oven for 25-30 minutes, turning once halfway through, until tender and slightly caramelized.
- Cook Ground Beef: While the sweet potatoes roast, heat a large skillet over medium-high heat. Add 2 pounds ground beef and cook for 5-7 minutes until browned, breaking it apart as it cooks. Drain excess grease. Return beef to skillet and pour the prepared sloppy joe sauce over it. Stir to combine and heat through to desired temperature. Remove from heat.
- Assemble Bowls: Divide the sloppy joe meat evenly among 4-6 serving bowls. Add a generous portion of cabbage slaw, roasted sweet potatoes, and a handful of sliced pickles to each bowl.
- Serve: Enjoy the bowls immediately for the best flavor and texture.
Notes
- You can adjust the chili powder and brown sugar in the sauce to suit your preferred level of spiciness and sweetness.
- For a lower-carb version, substitute sweet potatoes with roasted cauliflower or zucchini cubes.
- Leftover sloppy joe meat can be refrigerated for up to 3 days or frozen for longer storage.
- If you prefer a less tangy slaw, reduce the vinegar and sugar amounts slightly.
- Use 90/10 ground beef for a good balance of flavor and fat, but leaner or fattier beef can be used depending on your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
