Healthy Sloppy Joe Recipe with Coleslaw Mix
A nutrient-dense twist on a comfort food classic — packed with vegetables, made in one skillet, and endlessly versatile.
Equipment
- Large skillet
Ingredients
- 1 lb grass-fed ground beef grass-fed or open-range
- 1 16 oz bag coleslaw mix
- 1 small onion finely chopped
- 4-5 fresh tomatoes diced, or one 16-oz can
- 1 tablespoon maple syrup
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- Himalayan pink salt and pepper to taste
Instructions
- Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Drain excess fat if needed.
- Add the chopped onion and cook for 3–4 minutes until softened.
- Add the entire bag of coleslaw mix and stir to combine. Cook for about 5 minutes until the cabbage begins to soften.
- Add the diced tomatoes, maple syrup, mustard powder, paprika, cumin, salt, and pepper. Stir everything together.
- Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens.
- Serve over cauliflower rice, baked sweet potatoes, or use as a filling for stuffed bell peppers.
Notes
For stuffed peppers: Preheat oven to 375°F. Cut 4 large bell peppers in half lengthwise and remove the seeds. Fill each half generously with the sloppy Joe mixture and bake for 25 minutes until the peppers are tender.
Leftovers: Keeps in the refrigerator for 3–4 days and tastes even better the next day. Freezes well in individual portions.
Tomatoes: Fresh or canned both work. Fresh gives a brighter flavor; canned is a great shortcut on harder days.
Ground turkey can be substituted for the beef if you prefer poultry.