The Ultimate Sloppy Joe Bowls
Easy, protein-packed sloppy joe bowls with spiced sweet potatoes, a sneaky rainbow of veggies, and delicious, savory toppings. Fuel your weekday with these nourishing meal prep bowls, and scoop them up with chips for a yummy crunch!
Servings 4 servings
Calories 476cal
Ingredients
- Sweet potatoes
- 2 medium to large sweet potatoes, peeled and diced into ½-inch cubes
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon kosher salt
- Freshly ground black pepper
- Veggies and meat
- 1 tablespoon avocado oil
- 1 small white onion, finely diced
- 1 medium zucchini, finely diced
- 1 red bell pepper, finely diced
- 1 ½ teaspoons salt, divided
- 1 pound lean ground beef (90 or 93% is great!)
- 3 tablespoons tomato paste
- 3 cloves garlic, minced (or sub 1 teaspoon garlic powder)
- ½ cup ketchup
- 2 tablespoons bbq sauce (or sub Worcestershire)
- 2 tablespoons coconut sugar or brown sugar
- 1 teaspoon yellow mustard
- 2 tablespoons water
- Serving
- 1 cup low-fat cottage cheese (I like Good Culture)*
- Pickled red onions
- Pickled jalapeños or dill pickle slices
- Handful of corn chips (I like Frito scoops), for scooping
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Roast the sweet potatoes: Add the sweet potatoes to the baking sheet, drizzle with the olive oil, and sprinkle with garlic powder, paprika, salt, and a few grinds of pepper. Use clean hands to toss the sweet potatoes until they are well-coated with the oil and spices, then spread into a single layer. Bake until sweet potatoes are tender, 25 to 30 minutes.
- While the sweet potatoes roast, cook your veggies: In a large, deep skillet, warm the avocado oil over medium-high heat. Once the oil is hot, add the onions, zucchini, bell pepper, and ½ teaspoon kosher salt. Sauté, stirring occasionally, until softened, 6 to 8 minutes. Move the veggies to the outside edges of the pan.
- Cook the meat: Add the beef to the middle of the pan and season with the remaining 1 teaspoon salt and a few grinds of black pepper. Break apart the meat with a wooden spoon, and cook, stirring frequently, until no longer pink, 6 to 8 minutes. Mix the beef and veggies together. Stir in the tomato paste and garlic, and cook until fragrant, about 1 minute. Next, stir in the ketchup, BBQ sauce, coconut sugar, yellow mustard and water, and simmer over medium-low heat until the sauce slightly thickens to your liking.
- Assemble the bowls: Add a scoop of the sweet potatoes to one side of a shallow bowl, then add 1/4th of the sloppy joe mixture on the other side. Add ¼ cup of cottage cheese on top, then top with pickled jalapeños and pickled red onions. Top with a few corn chips, if desired. You can even crush some on top for a fun texture. Dig in!
Notes
*To make dairy-free: omit the cottage cheese or use a dairy-free cottage cheese.
See the full post for tips, tricks, and ways to customize these bowls!
Nutrition
Serving: 1serving (without chips for serving) | Calories: 476cal | Carbohydrates: 47g | Protein: 35g | Fat: 18g | Saturated Fat: 5g | Fiber: 5g | Sugar: 26g