Another healthy adaptation of a classic comfort dish, this recipe dispenses with the buns Sloppy Joes are usually served with and pairs the meat with a deliciously sweet yet low-carb sweet potato, giving you the same delish combo with less effort!
It’s paleo-friendly and gluten-free and works great as a one-dish meal or served with roasted vegetables on the side!
- 2 lbs Grass-fed ground beef
- 1 lg Sweet potato (roughly 3 cups), diced into 1″ cubes
- 1 tsp Extra-virgin olive oil
- 1 tsp Sea salt
- 1 tbs Extra-virgin olive oil or ghee
- 1 m Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 2 tbs Tomato paste
- 1 14-oz can Tomato sauce
- 2 tbs Dijon mustard
- 2 tbs Apple cider vinegar
- 1 tsp Cumin
- 1 tsp Paprika
- 2 tsp Garlic powder
- 1 Green bell pepper, finely diced
- 1/4 cup Water
- Salt and pepper, to taste
- Preheat oven to 425°. Line a baking sheet with parchment paper and place cubed sweet potatoes on pan. Drizzle sweet potatoes with olive oil and sea salt and bake 20-25 minutes or until tender.
- In a large skillet, heat oil over medium heat. Sauté onions and garlic for 2-3 minutes or until onions are translucent. Add ground beef and brown until no longer pink, breaking up any chunks. Drain grease from meats.
- In a medium-sized bowl, make the sauce by whisking together the tomato paste, tomato sauce, Dijon mustard, apple cider vinegar, cumin, paprika and garlic powder. Pour the sauce into the skillet and stir.
- Stir in the diced bell pepper. Simmer mixture for 3-5 minutes or until the mixture has thickened to suit your taste.
- Remove sweet potatoes from the oven and combine with meat mixture in the skillet. Add salt and pepper to taste. Garnish with parsley or green onions (optional).
Serves 8 | Prep Time 35 mins