March 18 is National Sloppy Joe’s day! We tried some varieties of Sloppy Joe’s — see which one you like best!
Sweet Potato Sloppy Joes
We took our sloppy joe’s and added them to a sweet potato to make an easy but delicious and filling anti-inflammatory meal. Try this recipe for lunch or dinner. It also freezes well (already stuffed) so make plenty and have them on hand for a quick anti-inflammatory meal when you’re rushed.
- 12 oz ground beef
- 1 large sweet potato
- 2 oz yellow onions, finely diced
- 2 oz red & green pepper, finely diced
- 1 oz celery, finely diced
- ½ tsp garlic, minced
- ½ tsp cumin
- 1 tsp honey
- ½ cup tomato sauce
- ½ cup diced tomatoes
- Cayenne pepper, oregano, thyme, salt & pepper to taste
- Preheat oven to 400°F.
- Bake sweet potato until tender, about 35 minutes. Let sit to cool then cut in half lengthwise.
- In a medium skillet over medium heat, sauté the onions, garlic and celery until the onions are tender.
- Add the ground beef to the same skillet to brown.
- Once the ground beef is browned, add all spices, honey and bell peppers to the skillet. Pour in the diced tomatoes with the liquids and the tomato sauce. Simmer all together on low heat for about 15 minutes.
- Spoon ½ of the sloppy joe mixture into each half of the potato and serve warm.
Turkey Sloppy Joe’s
This is a great dish for family meals or parties. Once the meat is browned, the mixture simmers for just 10 minutes, so it’s perfect for spur-of-the moment gatherings. Be sure to click our links for anti-inflammatory versions of ketchup and barbecue sauce. Looking for a gluten free, anti-inflammatory bread for serving? — click here! Or skip the bread and serve the Sloppy Joe’s wrapped in napa cabbage or crisp lettuce leaves.
- 1 lb ground turkey breast
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper, any color
- 1/2 cup ketchup
- 3 Tbsp barbecue sauce, no added sugar
- 1 Tbsp prepared mustard
- 1 Tbsp apple cider vinegar
- 1 1/2 tsp Worcestershire sauce, no added sugar
- 1/2 tsp celery seed
- Salt and pepper to taste
- In a nonstick skillet, cook the turkey, onion and bell pepper for 5 minutes or until turkey is no longer pink.
- Add the remaining ingredients; simmer for 10 minutes, stirring occasionally.
- Serve on anti-inflammatory bread/buns or crisp napa cabbage or lettuce leaves.
If you’re interested in an anti-inflammatory lifestyle and more recipes like this one, check out The Official Anti-Inflammatory Diet Masterclass. Or email us at email@example.com for more details.
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