Roasted sweet potato slices form the base for these four sloppy joe bowls. Ground beef, onion, bell pepper, garlic, mustard, tomato, and a sweet-savory sauce cook together while the potatoes roast.
Ingredients
- 2 medium sweet potatoes, cut into 1/4-inch slices
- 2 tablespoons avocado oil or olive oil, divided
- Sea salt and freshly ground black pepper, to taste
- 1 medium red onion, diced
- 1 green bell pepper, diced
- 1 1/2 pounds lean ground beef
- 3 fresh garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1/3 cup homemade ketchup, tomato paste, or tomato sauce
- 1 tablespoon coconut aminos, tamari, Bragg Liquid Aminos, or low-sodium soy sauce
- 1 teaspoon chili powder
- 2 teaspoons apple cider vinegar
- 2 teaspoons maple syrup or raw honey
- Optional: sliced jalapeños, pickled red onions, or pickles
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment.
- Toss the sweet potatoes with 1 tablespoon oil, salt, and pepper. Arrange in one layer and roast for 10–12 minutes, flipping halfway.
- Heat the remaining oil over medium. Sauté onion and pepper for 2–3 minutes.
- Add beef and cook while breaking it up, until it reaches 160°F (71°C).
- Stir in the garlic, mustard, tomato choice, aminos or soy sauce, chili powder, vinegar, and maple syrup or honey. Cook for another couple of minutes.
- Divide the potatoes among four bowls and top with the beef mixture and optional garnishes.
