If you’re looking for a weeknight dinner that’s hearty, nostalgic, and on the table in under 25 minutes, this one is for you. My Sloppy Joe Sweet Potato Bowls have all the saucy, savory vibes of the classic childhood favorite — just a little more elevated, a little more nourishing, and served over tender roasted sweet potatoes with a quick cabbage salad and tangy pickled onions to tie it all together. Oh, and did I mention 45 grams of protein per serving? Yeah, this one’s a keeper.
Friends, I am always on the hunt for quick weeknight dinners that don’t require you to spend hours in the kitchen, and this one truly delivers. I actually mean it when I say 25 minutes. Sloppy joes have always held a special place in my heart (the ultimate childhood comfort food, honestly), and I wanted to find a way to recreate that same saucy, savory magic in a way that felt a little more grown-up and a little more nourishing. So, naturally, I got to work.
Instead of piling the sloppy joe mixture onto a bun, we’re serving it over roasted sweet potato rounds — tender on the inside, slightly caramelized on the edges, and honestly the perfect vessel for all of that saucy goodness. The mixture itself is made with lean ground beef, garlic, onion, bell pepper, ketchup, tomato paste, soy sauce, and a touch of mustard and chili powder, and the result is rich, deeply savory, and so satisfying. And then, to balance everything out, we top it all off with a quick cabbage salad and pickled onions, which add a bright, tangy crunch that cuts right through the richness. This one is going straight into your weekly rotation, I already know.
What You Need to Make These Sloppy Joe Sweet Potato Bowls
- Sweet Potatoes: The base of these bowls! They roast up in the oven—tender on the inside with slightly caramelized edges. The natural sweetness of the potato pairs great with the savory sloppy joe mixture.
- Avocado Oil: A little avocado oil goes a long way here—you’ll use it both for cooking the sloppy joe mixture and for dressing the quick cabbage salad. It has a mild flavor and a high smoke point, making it perfect for sautéing.
- Garlic: Fresh, mashed garlic is the flavor foundation of this sloppy joe mixture.
- Red Onion: A small red onion, finely diced, adds a subtle sweetness and depth of flavor to the meat mixture. You’ll also use red onion for your pickled onions, if you’re making those from scratch!
- Green Bell Pepper: Classic sloppy joes always have bell pepper, and this recipe is no exception. It softens as it sautés and adds a subtle sweetness to the mixture.
- Lean Ground Beef: Using a leaner cut helps keep the mixture from getting greasy, while still delivering all of that rich, meaty flavor. This is also what gives each serving a whopping 45 grams of protein!
- Soy Sauce: Two tablespoons of low-sodium soy sauce adds a savory, umami depth to the sloppy joe mixture. If you prefer, you can substitute with one tablespoon of Worcestershire sauce instead—both work!
- Ketchup: Ketchup is the backbone of any good sloppy joe sauce—it adds sweetness, tanginess, and that classic, familiar flavor.
- Tomato Paste: A few tablespoons of tomato paste deepens the flavor of the sauce and helps it thicken up.
- Yellow Mustard: Just a teaspoon of yellow mustard adds a subtle tang that balances out the sweetness of the ketchup. It’s a small addition that makes a big difference.
- Chili Powder: A touch of chili powder adds a gentle warmth to the sloppy joe mixture without making it spicy. Feel free to add more if you love a little heat!
- Kosher Salt & Black Pepper: Simple seasonings that round everything out. Season to taste!
- Green Cabbage: Half a head of green cabbage, finely shredded, makes the quick cabbage salad that sits at the base of each bowl. It adds a light, crunchy contrast to the rich sloppy joe mixture.
- Red Wine Vinegar: A couple of tablespoons of red wine vinegar gives the cabbage salad its signature tang. It’s quick, easy, and makes the whole bowl feel bright and fresh.
- Pickled Onions or Dill Pickle Slices: The finishing touch! Pickled onions or dill pickle slices add a pop of acidity that cuts through the richness of the meat and ties the whole bowl together.
How to Make These Easy Sloppy Joe Sweet Potato Bowls
To make these bowls, start by preheating your oven to 425°F. Line a baking sheet with parchment paper or spray it lightly with oil. Slice the sweet potatoes into ¼-inch rounds and spread them out on the prepared baking sheet in a single layer. Spray the tops lightly with oil and season with salt and pepper. Transfer the baking sheet to the oven and bake for 15-16 minutes, flipping once at the halfway point, until the sweet potatoes are tender but still firm. Remove from the oven and set aside.
While the sweet potatoes are roasting, prepare the sloppy joe mixture. Heat the avocado oil in a large skillet over medium heat. Once the oil is hot, add the mashed garlic and stir for about a minute until fragrant. Then, add the diced onion and bell pepper and sauté for 3-4 minutes, until the vegetables have softened. Add the ground beef to the pan and use a spoon or spatula to break it into small pieces as it cooks through.
Once the beef is cooked, add the soy sauce, ketchup, tomato paste, mustard, chili powder, salt, and pepper to the pan. Stir everything together until well combined. Taste and adjust your seasonings as needed — and if you want it extra saucy, go ahead and add a little more ketchup or tomato paste!
While the meat mixture simmers, make the quick cabbage salad. Finely shred or chop the cabbage and add it to a bowl. Drizzle with the red wine vinegar, avocado oil, and a pinch of salt. Toss to combine and set aside.
Now, it’s time to assemble your bowls! Start with a layer of the quick cabbage salad at the bottom of each bowl, followed by the roasted sweet potato rounds. Spoon the sloppy joe mixture generously on top, then finish with pickled onions or dill pickle slices. Serve immediately and enjoy!
Frequently Asked Questions
Yes! This recipe is actually great for meal prep. The sloppy joe mixture stores in an airtight container in the fridge for up to 4 days, and the roasted sweet potatoes do too. When you’re ready to serve, simply reheat both in the microwave or on the stovetop, then assemble your bowls fresh. The cabbage salad is best made day-of, but it can also be prepped a few hours in advance — just hold off on adding the dressing until you’re ready to serve.
Absolutely! Ground turkey or ground chicken would work as a substitute for the ground beef. You could also use a plant-based ground meat if you want to keep this recipe vegetarian or vegan.
Yes! While the sweet potatoes are my personal favorite for this recipe, you could also serve this over white or brown rice, cauliflower rice, or even baked potatoes. The sloppy joe mixture is delicious no matter what you pair it with!
No worries! You can use dill pickle slices instead. If you have a little extra time, quick-pickling red onions at home is super easy.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 2 Sweet Potatoes, sliced into ¼” rounds
- 1 Tablespoon Avocado Oil
- 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 tb Worcestershire sauce
- ½ Cup Ketchup, of choice
- 3 Tablespoons Tomato Paste
- 1 Teaspoon Yellow Mustard
- 1 Teaspoon Chili Powder
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
For the Quick Cabbage:
- ½ Head Green Cabbage
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Avocado Oil
- ½ Teaspoon Kosher Salt
For Serving:
- Pickled Onions, or dill pickle slices
Instructions
- To make these bowls, start by preheating your oven to 425°F. Line a baking sheet with parchment paper or spray it lightly with oil. Slice the sweet potatoes into ¼-inch rounds and spread them out on the prepared baking sheet in a single layer. Spray the tops lightly with oil and season with salt and pepper. Transfer the baking sheet to the oven and bake for 15-16 minutes, flipping once at the halfway point, until the sweet potatoes are tender but still firm. Remove from the oven and set aside.
- While the sweet potatoes are roasting, prepare the sloppy joe mixture. Heat the avocado oil in a large skillet over medium heat. Once the oil is hot, add the mashed garlic and stir for about a minute until fragrant. Then, add the diced onion and bell pepper and sauté for 3-4 minutes, until the vegetables have softened. Add the ground beef to the pan and use a spoon or spatula to break it into small pieces as it cooks through.
- Once the beef is cooked, add the soy sauce, ketchup, tomato paste, mustard, chili powder, salt, and pepper to the pan. Stir everything together until well combined. Taste and adjust your seasonings as needed — and if you want it extra saucy, go ahead and add a little more ketchup or tomato paste!
- While the meat mixture simmers, make the quick cabbage salad. Finely shred or chop the cabbage and add it to a bowl. Drizzle with the red wine vinegar, avocado oil, and a pinch of salt. Toss to combine and set aside.
- Now, it's time to assemble your bowls! Start with a layer of the quick cabbage salad at the bottom of each bowl, followed by the roasted sweet potato rounds. Spoon the sloppy joe mixture generously on top, then finish with pickled onions or dill pickle slices. Serve immediately and enjoy!
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