Sweet Potato Sloppy Joe's

Sweet Potato Sloppy Joe's

There's just something about a Manwich sloppy joe sandwich that I absolutely love. It reminds me of my childhood when my dad would serve the sloppy stuff over a perfectly toasted and buttered hamburger bun. I loved it! This recipe brings me back to those days. Of course you could serve this over a bun instead of a sweet potato, but if you're looking for a paleo option, this is the way to go.

Sweet Potato Sloppy Joe's

Prep + Cooking Time:
Makes 4 Servings

Ingredients:

  • 4 Large sweet potatoes
  • 1 Pound ground beef
  • 1/2 Sweet onion, diced
  • 2 Garlic cloves, minced
  • 1/2 Red bell pepper, diced
  • 1/2 Green bell pepper, diced
  • 1 (15 ounce) Can tomato sauce
  • 2 Tablespoons tomato paste
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon dijon mustard
  • 1.5 Tablespoons honey
  • Salt and Pepper
  • Green onions, sliced (optional for garnish)

Method:

  1. Preheat your oven to 375 degrees F.
  2. Line a baking sheet with aluminum foil. Wash and pat dry your sweet potatoes and then wrap each potato individually in aluminum foil. Set potatoes on baking dish. Bake potatoes in the oven for 45 minutes to an hour, or when soft in the middle.
  3. In a large skillet set to medium high heat, add ground beef. Break apart with a wooden spoon, and cook until meat is fully browned.
  4. Add in the onion and garlic. Stir until onions are translucent and garlic is fragrant (about 2 minutes).
  5. Add in the red and green bell peppers and stir for another 2 minutes.
  6. Add can of tomato sauce, tomato paste, apple cider vinegar, dijon mustard, honey, and season with salt and pepper. Stir mixture.
  7. Turn heat to low and let the mixture simmer for 12-15 minutes, or until thickened.
  8. Once sweet potatoes are cooked, slice them open and spoon a heaping spoonful of the meat mixture into the sweet potato.
  9. Garnish with green onion.
  10. Enjoy hot.

Paleo Thai Larb Lettuce Cups

Paleo Thai Larb Lettuce Cups

Thai food is one of my favorite cuisines, and this recipe is one of my favorites to date. You can make this refreshing Thai larb recipe for lunch, dinner, or even an appetizer. I love the use of fresh cilantro, mint and basil along with the spicy kick of the serrano peppers. I hope you try it!

Paleo Thai Larb Lettuce Cups

Prep + Cooking Time:
Makes 4 Servings

Ingredients:

  • 1 Tablespoon coconut oil
  • 1/2 Red onion, diced
  • 3 Garlic cloves, minced
  • 2 pounds Ground pork
  • Juice of 2 limes
  • 1 Tablespoon Red Boat fish sauce
  • 2 Tablespoons coconut aminos (or soy sauce)
  • 2 Heads of butter lettuce (use 1 head per 2 people)
  • 3 Serrano chile peppers, thinly sliced into coins
  • 1 cup (packed) of a mixture of fresh Mint, cilantro, and basil, lightly chopped
  • Salt and Pepper

Method:

  1. In a large skillet, heat up coconut oil. Once hot, add red onions, seasoning with just a bit of salt, and stir until translucent (about 3 minutes).
  2. Add in minced garlic cloves and stir for another minute.
  3. Add in ground pork, breaking it up with a wooden cooking spoon. Season with a little more salt and some pepper. Continue to stir until pork is no longer pink, and fully cooked.
  4. Remove mixture from heat. Tilt the skillet slightly and use a large spoon to remove the excess fat from the pork mixture.
  5. Add lime juice, fish sauce, and coconut aminos and stir.
  6. Transfer the meat mixture to a large mixing bowl. Let cool on the countertop or in the fridge for 5-8 minutes.
  7. While your meat mixture is cooling, carefully remove individual leaves from the heads of butter lettuce. Rinse leaves and dry with paper towels. Place lettuce cups on a plate with another paper towel underneath.
  8. Once meat is slightly cooled, add in the chiles and fresh herbs to the mixture and stir.
  9. Serve spooning meat mixture into individual lettuce cups.
  10. Enjoy warm.