If you love classic sloppy joes but want something fresher and more flexible, these sloppy joe bowls are your move for an easy, delicious, and hearty meal. Think saucy, sweet-tangy beef piled into a bowl with crisp lettuce, oven roasted potato wedges, and a colorful display of peppers and onions. It’s the ultimate deconstructed comfort food!
Everything cooks in simple parts, so you can build each bowl exactly how you like it—extra wedges for the fry lovers, extra veg for the veggie fans, and a shower of cheese and pickles for that old-school sloppy joe vibe. These will have you skipping the buns and grabbing a spoon!
Why You'll Love This Sloppy Joe Bowls Recipe
Homemade Flavor: My sloppy joe meat is made from scratch with simple pantry ingredients—no boring canned sauce here!
Customizable for Days: I'll give you the blueprint, but you can swap proteins, veggies, and bases to make it your own. Got a picky eater? This is your secret weapon.
The Perfect Texture Combo: We've got creamy, crispy, crunchy, and saucy all in one bite. It’s a symphony, I tell you!
Weeknight Hero: From fridge to table in about 30 minutes. It's the perfect solution for a busy night that doesn't taste “busy.”
David
Sloppy Joe Bowl Ingredients
For the Potato Wedges:
- 1 lb red baby potatoes, cut into wedges: Reds are my go-to because they hold their shape and have a creamy texture. Pro-Tip: Try to cut them into similar-sized wedges so they all cook evenly!
- ½ tbsp olive oil, 1 tsp dried parsley, ½ tsp garlic powder, ¼ tsp salt: This simple combo gives them a fantastic savory flavor. The oil is key for crispiness!
For the Peppers & Onions:
- 1 tbsp olive oil
- 1 small sweet onion, sliced: Sweet onions (like Vidalia) are milder and caramelize beautifully.
- ½ green & ½ red bell pepper, sliced: Using two colors isn't just pretty; it adds a slight flavor depth! Pro-Tip: You can use any color bell pepper you have on hand.
For the Sloppy Joe Meat (The Star!):
- 1 lb lean ground beef: I use 90/10 or 93/7 lean beef. Less grease means a better sauce consistency, and it's healthier!
- 8 oz canned tomato sauce, 2 tbsp tomato paste: This dynamic duo creates the perfect saucy base. The paste adds a rich, concentrated tomato flavor.
- ¼ cup water: Thins the sauce to the ideal “Sloppy Joe” consistency.
- 2 tbsp brown sugar: This is our secret weapon for that classic sweet & savory balance. Don't skip this!
- 1 tbsp Worcestershire sauce: Adds a deep, umami, savory flavor. It's the “what is that amazing taste?” ingredient.
- 1 tsp ground mustard powder, 1 tsp white vinegar: These two are the flavor brighteners! They cut through the richness and make the sauce pop.
- ½ tsp garlic powder, ½ tsp onion powder, Salt & pepper to taste: The essential flavor foundation.
My Tips for Sloppy Joe Bowl Success
- Protein Swap Magic: As your personal chef, I encourage customization! You can absolutely substitute the ground beef with ground chicken, turkey, or your favorite meat substitute (like lentils or plant-based crumbles) for a different flavor or dietary need.
- The Vinegar/Mustard Secret: The combination of white vinegar and mustard powder is key to that classic, tangy Sloppy Joe taste. The vinegar cuts through the sweetness and fat, balancing the entire flavor profile perfectly!
- Potato Perfection: For maximum crispiness on those wedges, make sure they are spread in a single layer on the baking sheet. If they are crowded, they will steam instead of roast!
- Base Swap Inspiration: Looking for a hearty alternative to lettuce? Try serving this dish over cooked rice (brown or white) or even a scoop of buttery pasta!
- Reheating Right: Pro-Tip for Leftovers! The potatoes lose their crunch in the microwave. If you have leftovers, reheat the meat/veggies in the microwave, but pop the potatoes into a skillet with a tiny bit of oil over medium heat for 5 – 7 minutes to get that beautiful crisp back!
Storage, Make-Ahead, and Reheat
- Fridge: Store each element separately, tightly covered, up to 3 days.
- Reheat: Skillet over medium 5–7 minutes for the best potato wedge texture; microwave works, but the wedges soften.
- Prep ahead: Roast wedges and sauté veg in advance; re-crisp the potato wedges in a 425°F oven for a few minutes.
For even more delicious recipes, you may like these:
Homemade Sloppy Joe Bowls
Ingredients
For the potatoes
- 1 pound red baby potatoes cut into wedges
- ½ tablespoon olive oil
- 1 teaspoon dried parsley flakes
- ½ teaspoon garlic powder
- ¼ teaspoon salt
For the peppers & onions
- 1 tablespoon olive oil
- 1 small sweet onion sliced
- ½ green bell pepper chopped
- ½ red bell pepper sliced
- ½ teaspoon salt
For the sloppy joe meat
- 1 pound lean ground beef
- 8 ounces canned tomato sauce
- 2 tablespoons tomato paste
- ¼ cup water
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard powder
- 1 teaspoon white vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt & pepper to taste
For the base & toppings
- Lettuce washed & chopped
- Shredded cheese
- Pickles
Instructions
First, make the potato wedges
- Preheat your oven to 400 degrees F. Prepare a baking sheet.
- Toss the potato wedges in the olive oil, parsley flakes, garlic powder, and salt.
- Spread the coated wedges onto the baking sheet in a single layer.
- Roast for 25-30 minutes, tossing with a spatula halfway through.
Meanwhile, cook the peppers & onions
- Heat the olive oil in a skillet over medium heat.
- Add the peppers and onions, and cook until soft.
- Remove to a bowl and set aside.
Cook the sloppy joe meat
- Add the ground beef to the same pan that you used for the peppers & onions. Cook over medium-high heat until browned, breaking up with a mix & chop tool or spatula as it cooks.
- Add the tomato sauce, tomato paste, water, brown sugar, Worcestershire, mustard powder, white vinegar, garlic powder, and onion powder. Stir until combined.
- Reduce the heat to medium and simmer, stirring occasionally.
- Season with salt & pepper to taste.
Assemble the bowls
- Fill four bowls with a base layer of lettuce.
- Top with a handful of potato wedges, a scoop of sloppy Joe meat, and a scoop of peppers & onions.
- Garnish with shredded cheese & pickles, if desired, and serve.
Notes
- If you want to prepare ahead of time, or store leftovers in the fridge, I recommend keeping each element separate.
- The cooked elements taste best when consumed within 3 days. Store each element tightly covered in the fridge.
- Reheating leftovers in the microwave is fine, but the potato wedges will lose their crispiness. I recommend reheating leftovers in a skillet over medium heat for 5-7 minutes and flipping the wedges halfway through in order to get them crisped again.
Recipe FAQs: Your Questions, Answered!
Can I make this Floppy Joe meat mixture ahead of time?
Absolutely! The flavor actually gets even better the next day. Let the meat mixture cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
What's the best way to thicken my Sloppy Joe mixture if it's too runny?
Great question! Let it simmer uncovered for a few more minutes to allow excess liquid to evaporate. If it's still too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry, then stir it into the meat mixture. Let it cook for another 1-2 minutes until thickened.
Can I freeze the Sloppy Joe meat?
You sure can! It freezes beautifully. Cool it completely, then transfer it to a freezer-safe bag or container. It'll keep for up to 3 months. Thaw in the fridge overnight before reheating.
What can I use instead of potato wedges?
So many options! Sweet potato wedges would be delicious. For a lower-carb option, try cauliflower florets roasted with the same seasonings. You could also serve it over a base of rice, quinoa, or even pasta!
