Description
This Whole30-friendly take on a childhood classic brings big flavor without the bun. Served over tender roasted sweet potatoes and topped with pickles and jalapeños, it’s comfort food reimagined—savory, hearty, and perfect for weeknight dinners or meal prep. One bite and you’ll be hooked on this healthy, nostalgic twist!
Ingredients
For the Sloppy Joe Meat:
2 tbsp olive oil
½ yellow onion, chopped
2 garlic cloves, minced
1 lb ground beef
2 tbsp tomato paste
3 tbsp tomato sauce
1 tbsp Dijon mustard
¼ cup coconut aminos
½ tsp dried basil
½ tsp dried oregano
½ tsp chili powder
¼ tsp paprika
¼ tsp salt
¼ tsp black pepper
3–5 tbsp water (adjust to desired consistency)
For the Sweet Potatoes:
2 large sweet potatoes, peeled & cubed (1-inch pieces)
1 tbsp olive oil
1 tsp kosher salt
Optional Toppings:
Sliced jalapeños (seeded)
Pickles, sliced
Instructions
Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil and salt. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
Meanwhile, heat 2 tbsp oil in a skillet over medium heat. Sauté onion and garlic until soft.
Add ground beef, breaking it apart and browning evenly.
Stir in tomato paste, tomato sauce, Dijon, coconut aminos, spices, and water. Simmer 8–10 minutes until thickened.
Serve the sloppy joe mix over roasted sweet potatoes. Top with jalapeños and pickles as desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: ~380
- Fat: 24g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 24g