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.
Nutrition
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.