Healthy Sloppy Joe Bowls

Close up of a white plate with sloppy joes and sweet potato fries.

These homemade Sloppy Joe recipe is made with just a few simple household staples as ingredients. They're Whole30 and Paleo compatible, and best of all, your whole family will love them! Serve on baked potatoes or with crispy potato wedges.

Prep Time5

Cook Time15

Total Time20

Servings: servings

Calories: 304kcal

Ingredients

Sloppy Joes

1 lb. ground beef (I use 85%)
1/2 cup red bell pepper, diced
2 cloves garlic
3 Tablespoons minced red onion about 1/4 medium onion
1/4 cup ketchup
1/8 cup beef or vegetable broth
1/4 cup canned diced tomatoes
1.5 Tablespoons tomato paste
1 teaspoon Salt
1.25 teaspoon cumin
1.25 teaspoons Chili powder
¼ teaspoons Garlic powder

Paleo “sour cream”:

¼ cup full fat coconut milk chilled (use the creamy/thick part and save the liquid for another time)
1 Tablespoon lime juice
Salt and pepper to taste

Instructions

Make the "Sour Cream"

Mix together all ingredients. Cover and keep chilled until ready to serve.

Prepare the Sloppy Joes

Brown the beef, breaking it apart with a spatula as it begins to cook.
Stir in the onion, garlic, and bell pepper. Saute until softened, about 3-5 minutes, stirring occasionally.
Add the tomato paste, ketchup, broth, and diced tomatoes. Bring the mixture to a simmer.
Stir in the cumin, chili powder, garlic powder, and salt. Cook together for about 5-8 more minutes or until thickened slightly.
If you need to thin it out, add a little liquid from the canned tomatoes or beef broth, one tablespoon at a time.
Spoon the mixture into bowls. Serve with baked potatoes or fries and top with a dollop of the sour cream.

Notes

Ketchup substitution: If you don't have Whole30 compliant ketchup, You could substitute 4 oz. tomato paste, 1/8 cup beef broth, and 2 small minced dates.

To freeze: Allow the cooked meat mixture to cool completely and transfer to a freezer-safe container or bag. Squeeze as much air out as you can and seal. Set in the freezer and use within 3-4 months, per USDA. To defrost, set the bag or container on a plate in the refrigerator overnight.

To make baked potatoes: Preheat your oven to 375°F. Wash and pat dry the potatoes, and poke each with a fork several times. Rub oil on the skins and sprinkle with salt. Place directly onto the middle rack of the oven with a cookie sheet below it to catch any salt that falls off. Bake for about 1 hour or until completely softened through.

To make sweet potato fries: Preheat your oven to 400°F. Wash the sweet potatoes and cut them into pieces about 1/4-1/2 inches wide. Toss with oil, just enough to coat the pieces. Lay the potatoes on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake for 15 minutes, then remove the baking sheet from the oven. Carefully turn the potatoes over, then return them to the oven. Cook for another 10-12 minutes or until crispy.

Nutrition