Homemade Sloppy Joe Bowls

Put a spin on a classic sandwich by turning it into a bowl! These Sloppy Joe bowls are packed with flavor and nutrients to keep your tummy full and your taste buds happy.

David Murphy

Prep Time 10

Cook Time 25

Total Time 35

Serving Size Servings

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.