Borrowed from Melissa Joulwan’s new book, “Well Fed in 45 Minutes or less”, this version of Sloppy Joes won’t make you wish you had a bun. All of her books are Paleo based, and she did a wonderful job in this one of displaying quick and easy ideas for the weeknight rush – enjoy!
Sloppy Joes (on Sweet Potatoes)
baked potatoes or cubed sweet potatoes (roasted for about 30 minutes at 400, stirred at least once, with a titch of oil and salt and pepper) – I either have the baked potatoes on the timer to be ready when I get home, or pop the cubed potatoes in to roast while prepping the rest
1 yellow onion AND 1/2 green pepper, all diced
2 cloves of garlic, minced
1 t. EACH salt AND chili powder
1/4 t. EACH freshly ground black pepper AND cinnamon
1 1/2 lbs. ground beef
1 c. tomato purée AND 1/2 c. water
2 t. EACH brown sugar (or coconut sugar) AND apple cider vinegar
your favorite hot sauce – to taste
2 scallions or green onion, chopped
Heat up a bit of olive oil in a large skillet and add the onion and pepper with a pinch of salt and cook for a couple of minutes until tender. In a small bowl, mash together the garlic and the 4 spices and then scrape this mix into the cooking vegetables. Cook and stir the vegetables until the spices are very fragrant, about a minute, then add in the beef – breaking it up as it goes into the pan will help it to cook faster!
Cook until the beef is about half done, making sure to stir well and continuing to break it up. In another small bowl, whisk together the tomato purée, water, sugar, vinegar and hot sauce (if using, or just add what you’d like to your own bowl), and then add this all into the beef mixture. Simmer for 10 to 15 minutes until the beef is completely cooked through and the sauce is as thick as you’d like. Pile this onto your hot potato(es) of choice, sprinkle with scallions (and more hot sauce) and dive into your quick and tasty dinner.