Make these Whole30 Sloppy Joes any night of the week for a flavorful, healthy, rib-sticking meal for the whole family!
Let’s just be honest. A recipe where you are REQUIRED to be messy is the best kind of recipe. Messy kids? No problem. Make a mess when you’re cooking? All good. Sloppy joe dripping down your face? YOU ARE KILLING IT.
That is why sloppy joes are my absolute favorite. Plus, they are seriously so much more versatile than you might think. You can stuff ’em in a sweet potato, like we are doing today. Or you could stuff ’em in lettuce for a low-carb/keto variation. And if you don’t eat meat, you can make them with shredded oyster mushrooms or mock ground “beef.” You could almost eat sloppy joes every weeknight and not get bored. In fact, when I was a teen, I ate my fair share of sloppy joes after a night out. It was my standard order at our neighborhood diner, along with a side of onion rings and a Snapple ice tea. Those were the days.
I created this cleaner version when I was hankering for a good sloppy joe but on my Whole30 diet. Let me tell you, the results were probably better than the real deal. That tender baked sweet potato stuffed with rich, meaty filling is truly the type of food you want to eat when you’re in the mood for something that sticks to those ribs yet doesn’t make you feel like you’ve overindulged.
Are These Whole30 Sloppy Joes Healthy?
When I think of comfort food, I think of a rich, flavorful, hot meal like this one. And this recipe for sloppy joes will not only keep your comfort food game strong, but it will also surprise you because it’s so much more wholesome than the original version! Yup, that’s right. This sloppy joe recipe uses nourishing ingredients like lean beef and fiber-rich sweet potatoes to create a robust meal brimming with saucy goodness.
To cut down on sugar, I used some medjool dates instead of adding extra sugar to the tomato sauce. They bring natural sweetness and flavor to the sauce. I also recommend using bone broth, which is said to have many immune-boosting health benefits. Feel free to use ground turkey or ground chicken for a leaner meat option. And, to make the dish even more nutritious, I sometimes crown it with a handful of arugula, which adds peppery brightness, along with a serving of those healthy greens we all could use more of.
An Ode To The Potato
Potatoes, native to the Andes, were introduced to Europe in the 16th century. They were initially viewed with suspicion and used as pig feed. By the late 18th century, however, potatoes were praised for their nutritional value, thanks to advocates like Antoine-Augustin Parmentier, who famously hosted a potato feast in Paris. Over time, this humble tuber became a global staple, valued for its versatility. While in the West we favor white varieties, regions like Asia and South America celebrate the nutrient-rich sweet potato. And have you ever heard of the currently trending purple sweet potato? The beni imo (as it is officially called) is a staple of the Japanese Okinawan diet, believed to be one of the healthiest in the world!
How to Make Ahead And Store
If you want to double the batch to save for another night, it’s the perfect recipe to do so with! Simply transfer the meat sauce into an airtight container and refrigerate for up to 4 days. It can also be frozen in a freezer-safe container or Ziploc bag for up to 4 months. Reheat on the stove (thawed) over a medium heat until piping hot.
Serving Suggestions
This hot, healthy, cozy meal can be made even better with some delicious sides to go with it! For this recipe, I recommend pairing it with some Sautéed Broccolini or Instant-Pot Green Beans. If there’s room for dessert, try these delectable Chewy Chai Apple Bars.
Ingredients
- 2 teaspoons olive oil
- 6 tablespoons green onion, thinly sliced
- 1 pound 85%-lean grass-fed ground beef
- 1 large medjool date
- 1/2 cup beef stock (or beef bone broth)
- 3/4 cup canned tomato sauce
- 1 1/2 tablespoon tomato paste
- 1 teaspoon red wine vinegar
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon yellow mustard
- pinch of red pepper flakes
- 4 medium sweet potatoes, baked
- Avocado, for garnish (optional)
Instructions
- In a large frying pan, heat up the olive oil on medium high. Add in the green onions and cook 1 minute.
- Add in the ground beef and cook until no longer pink, breaking it up as you cook it, about 5 minutes.
- While the beef cooks. Heat the date and beef stock up in the microwave until warm, about 30 seconds.
- Add the date and hot broth into a small food processor (mine is 3 cups) and blend until broken down. Add all the rest of the ingredients, up to the sweet potatoes, and blend until smooth.
- Once the beef is cooked, pour the sauce in and bring to a boil.
- Once boiling, reduce the heat to medium and simmer until the sauce has thickened, about 8-10 minutes.
- Spoon over the cooked sweet potatoes and add avocado, if desired
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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