These homemade, tomato-free Sloppy Joes are a simple, quick, and healthy recipe you can prepare for the whole family. Since this recipe for Sloppy Joes and Sweet Potato Buns is full of hidden veggies and flavor, it’s one you’ll love including in your weekly meal plan. AIP, Paleo, and Whole 30 friendly!
Even though I didn’t enjoy eating much meat when I was younger, Sloppy Joes was one recipe I’d sit down to with enthusiasm. Back then my mom would make our Sloppy Joes with toasted whole wheat buns, and top them with cheddar cheese and sliced Clausen pickles. My mouth is watering just thinking about the combo!
These days I eat animal protein on the daily, but until I created this recipe, Sloppy Joes were a thing of the past. Not only do traditional Sloppy Joes prominently feature nightshade veggies like tomatoes and bell peppers, but the canned Sloppy Joe mix, aka ‘Manwich’, also contains 3 types of sugar – high fructose corn syrup, regular corn syrup & sugar – along with guar gum, xanthan gum, ‘natural’ flavors, and citric acid.
Even if I could tolerate nightshade veggies, no way in heck is that Manwich concoction going anywhere near my body.
Nightshade-Free Homemade Sloppy Joes
My recipe on the other hand, is completely free of soy, corn, gluten, processed sugars, and nightshade veggies and spices. As a bonus, it’s full of antioxidant rich veggies from the inclusion of my simple Nomato Sauce recipe. And just like any good nostalgia food, you won’t miss a thing from about childhood favorite.
We’ve been making this recipe on a weekly basis in the Garland casa – we can’t get enough! We’ve eaten it so many different ways: from a bowl topped with avocado and cilantro, on Sweet Potato Buns with zucchini cheese and arugula, even on cassava flour tortillas with over-easy eggs.
However you choose to indulge your childhood cravings for Sloppy Joes, you can’t go wrong.
- Saute onions in coconut oil and sea salt over medium-low heat.
- Add beef to skillet with onions and cook through.
- Add Nomato Sauce (here's the recipe I use), maple syrup, and coconut aminos.
- Enjoy in a bowl with avocado and cilantro, or on a Sweet Potato Bun (recipe below) with arugula and zucchini cheese on top.
- 6 japanese sweet potatoes
- 1 1/2 Tbsp olive oil
- sea salt
- Fill a stock pot with water and bring to a boil. Add sweet potatoes and cook until the potatoes are soft, but not mushy (about 8-10 minues)
- Remove potatoes from water and rinse to cool. Cut potatoes in half length-wise and dry slightly with a paper towel.
- Place on a parchment lined baking sheet cut side down and drizzle each side with olive oil and sea salt.
- Bake at 400 degrees for 10 minutes to crisp the edges.
- Store until you assembly. You can pop under the broiler to reheat before eating.