Igredients:
- 2 medium sweet potatoes, cut into 1/4 inch slices
- 2 Tbsps 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 lbs lean ground beef
- 3 fresh garlic cloves, minced
- 1 Tbsp dijon mustard
- 1/3 cup homemade ketchup, tomato paste, or tomato sauce
- 1 Tbsp coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1 tsp chili powder
- 2 tsps apple cider vinegar
- 2 tsps maple syrup or raw honey
Optional topping ideas:
- sliced jalapeños
- pickled red onions
- pickles
Instructions:
- Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
- Place the sliced sweet potatoes on your prepared baking sheet and drizzle
- with 1 tablespoon of oil. Season with sea salt and ground black pepper to taste, then give them a good toss to coat well then arrange in a single layer. Roast for 10-12 minutes, flipping halfway.
- Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.
- Add in the red onion and bell pepper and saute for 2-3 minutes, until just soft.
- Add in the ground meat and cook, breaking mincing the meat as it cooks with a wooden spoon.
- Once the meat is cooked through, stir in all the remaining ingredients.
- Continue to cook for a couple of minutes to combine all the flavors. Taste test and adjust as desired.
- To assemble your bowls, add the roasted sweet potatoes as a base, and top with your sloppy joe mixture.
- Garnish with sliced jalapeños and pickled red onions, if desired.
- Enjoy!
Servings: 4