Description
These Sloppy Joe Sweet Potato Bowls are a wholesome and flavorful meal perfect for a quick weeknight dinner. Featuring tender roasted sweet potato rounds topped with a savory ground beef sloppy joe mixture and a crisp, tangy cabbage salad, this recipe balances hearty and fresh elements beautifully. The combination of spices and pickled onions adds a vibrant kick, while the avocado oil ensures a healthy fat profile. Quick to prepare and packed with taste, this dish offers a comforting twist on classic sloppy joes served in a nutritious way.
Ingredients
Sweet Potatoes
- 2 Sweet Potatoes, sliced into ¼” rounds
- 1 Tablespoon Avocado Oil
- Salt and Pepper, to taste
Sloppy Joe Mixture
- 3 Cloves Garlic, mashed
- 1 Small Red Onion, finely diced
- 1 Green Bell Pepper, seeds removed and finely chopped
- 1 Pound Lean Ground Beef
- 2 Tablespoons Low Sodium Soy Sauce (or 1 Tablespoon Worcestershire sauce)
- ½ Cup Ketchup
- 3 Tablespoons Tomato Paste
- 1 Teaspoon Yellow Mustard
- 1 Teaspoon Chili Powder
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
Quick Cabbage Salad
- ½ Head Green Cabbage
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Avocado Oil
- ½ Teaspoon Kosher Salt
Garnish
- Pickled Onions or Dill Pickle Slices
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly oil it. Slice the sweet potatoes into ¼-inch rounds and arrange them on the sheet in a single layer. Lightly spray or brush them with avocado oil and season with salt and pepper. Bake for 15-16 minutes, flipping once halfway through, until the rounds are tender yet firm. Remove from the oven and set aside.
- Prepare the Sloppy Joe Mixture: While the sweet potatoes roast, heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the mashed garlic and sauté for about a minute until fragrant. Add the diced red onion and chopped green bell pepper, cooking for 3-4 minutes until softened. Add the ground beef, breaking it up with a spoon or spatula, and cook until browned through.
- Flavor the Meat: Once the beef is cooked, stir in the soy sauce, ketchup, tomato paste, yellow mustard, chili powder, kosher salt, and black pepper. Mix well to combine and simmer briefly. Taste and adjust seasonings or add extra ketchup or tomato paste if a saucier consistency is desired.
- Make the Cabbage Salad: Finely shred or chop the green cabbage and place it in a bowl. Drizzle with red wine vinegar, 2 tablespoons avocado oil, and ½ teaspoon kosher salt. Toss thoroughly to combine and set aside.
- Assemble the Bowls: Begin by layering the quick cabbage salad in the bottom of each bowl. Arrange the roasted sweet potato rounds over the salad, then spoon the sloppy joe mixture generously on top. Garnish with pickled onions or dill pickle slices. Serve immediately and enjoy!
Notes
- The sweet potato rounds can be roasted a day ahead and reheated before assembling for convenience.
- For a vegetarian version, substitute ground beef with plant-based crumbles or cooked lentils.
- Adjust the chili powder to taste depending on your preferred spice level.
- Pickled onions can be homemade or store-bought; they add a nice tang that complements the richness of the beef.
- Using low sodium soy sauce or Worcestershire sauce helps keep the saltiness balanced.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: American
