A protein and fiber heavy meal perfect for a cold winter night or Sunday afternoon football game. Light on the spicy side, but can be adjusted to meet your preferences.
A protein and fiber heavy meal perfect for a cold winter night or Sunday afternoon football game. Light on the spicy side, but can be adjusted to meet your preferences.
3Organic Pitted Medjool Dates - soaked in hot water for 5 minutes
0.25cupWater - use soaking water
0.25cupOrganic Tomato Paste
8Organic Tomato Sauce
3.50tbspOrganic Apple Cider Vinegar
1tbspCoconut Aminos
1tspOrganic Spicy Brown Mustard
1tspOnion Powder
1tspGarlic Powder
0.50tspPaprika
1.25tspSea Salt
Beef Mixture
1lbGrass Fed Ground Beef
0.50tbspOrganic Olive Oil
1Organic Green Bell Pepper - diced
1Organic Red Bell Pepper - diced
1Organic Onion - chopped
1tspMinced Garlic
0.25tspSea Salt - sprinkle on beef
1
Start with baking your sweet potatoes. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Wash potatoes, poke holes in them with a fork and baste the outside with olive oil and sea salt. Once oven is ready, bake potatoes for 1 hour or until the outside is crisp and the inside is soft when pierced with a fork.
2
While sweet potatoes are baking, begin by soaking your medjool dates and dicing and chopping all your vegetables. Set aside.
3
Place softened dates, water and tomato paste in a food processor. Blend until smooth. Add remaining sauce ingredients and mix until completely blended. Set aside.
4
Heat a large skillet over medium/high heat. Add olive oil and grass fed beef sprinkled with sea salt. When slightly browned, add onions and cook until they are translucent. Your ground beef should be halfway brown at this point. Add your peppers and garlic and cook until vegetables are soft. Remove from heat and drain half of your liquid.
5
Add sauce to skillet and mix well. Heat over medium heat until mixture bubbles. Turn heat down to low and simmer for about 10 minutes. Your sweet potatoes should be just about ready.
6
Remove sweet potatoes from oven. Slice in half and scoop sloppy joe mixture on top. We chose to add a topping of plain almond yogurt instead of sour cream.
Ingredients
4Organic Sweet Potatoes
1tspOrganic Olive Oil plus sea salt
Sloppy Joe Sauce
3Organic Pitted Medjool Dates - soaked in hot water for 5 minutes
0.25cupWater - use soaking water
0.25cupOrganic Tomato Paste
8Organic Tomato Sauce
3.50tbspOrganic Apple Cider Vinegar
1tbspCoconut Aminos
1tspOrganic Spicy Brown Mustard
1tspOnion Powder
1tspGarlic Powder
0.50tspPaprika
1.25tspSea Salt
Beef Mixture
1lbGrass Fed Ground Beef
0.50tbspOrganic Olive Oil
1Organic Green Bell Pepper - diced
1Organic Red Bell Pepper - diced
1Organic Onion - chopped
1tspMinced Garlic
0.25tspSea Salt - sprinkle on beef
Directions
1
Start with baking your sweet potatoes. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Wash potatoes, poke holes in them with a fork and baste the outside with olive oil and sea salt. Once oven is ready, bake potatoes for 1 hour or until the outside is crisp and the inside is soft when pierced with a fork.
2
While sweet potatoes are baking, begin by soaking your medjool dates and dicing and chopping all your vegetables. Set aside.
3
Place softened dates, water and tomato paste in a food processor. Blend until smooth. Add remaining sauce ingredients and mix until completely blended. Set aside.
4
Heat a large skillet over medium/high heat. Add olive oil and grass fed beef sprinkled with sea salt. When slightly browned, add onions and cook until they are translucent. Your ground beef should be halfway brown at this point. Add your peppers and garlic and cook until vegetables are soft. Remove from heat and drain half of your liquid.
5
Add sauce to skillet and mix well. Heat over medium heat until mixture bubbles. Turn heat down to low and simmer for about 10 minutes. Your sweet potatoes should be just about ready.
6
Remove sweet potatoes from oven. Slice in half and scoop sloppy joe mixture on top. We chose to add a topping of plain almond yogurt instead of sour cream.
Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.
AuthorJennifer LeighCategoryDinner
