Sloppy Joe Sweet Potato Bowls
These Sloppy Joe Sweet Potato Bowls are the ultimate quick weeknight dinner — ready in under 25 minutes and packed with 45 grams of protein per serving. Saucy, savory ground beef is served over tender roasted sweet potato rounds and topped with a quick cabbage salad and tangy pickled onions for the perfect balance of rich, crunchy, and bright in every bite.
Servings 4 Servings
Calories 444kcal
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!
Video
Nutrition
Calories: 444kcal | Carbohydrates: 46g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1709mg | Potassium: 1323mg | Fiber: 8g | Sugar: 18g | Vitamin A: 16742IU | Vitamin C: 75mg | Calcium: 120mg | Iron: 5mg
