Description
All the classic comfort of Sloppy Joes—without the bun and all the extra sugar. These Whole30-approved bowls pair savory, spicy beef with tender spaghetti squash and roasted broccoli. It’s a nutrient-dense, crave-worthy meal prep option that keeps your plate clean and your taste buds happy.
Ingredients
Sloppy Joe Mixture
1½ tbsp olive or avocado oil
1½ lbs grass-fed ground beef
¾ red onion, diced
1½ tbsp tomato paste
1 cup Whole30-compliant tomato or marinara sauce (e.g., Rao’s Homemade)
3 cloves garlic, minced
⅜ cup (6 tbsp) coconut aminos
1½ tbsp Dijon or yellow mustard
1½ tsp chili powder
¾ tsp sea salt
1½ tbsp hot sauce
1½ tsp apple cider vinegar
⅜ tsp crushed red pepper flakes
Spaghetti Squash
1½ large spaghetti squash
Roasted Broccoli
24 oz (1½ lbs) broccoli florets
1½ tbsp olive oil
¾ tsp sea salt
Instructions
Roast the squash: Preheat oven to 400°F (200°C). Halve spaghetti squash, scoop out seeds, and roast cut-side down for 35–40 mins or until tender. Once cooled, scrape into strands.
Cook the broccoli: Toss florets with olive oil and salt. Roast at 400°F for 20–25 mins until crisp-tender.
Make the Sloppy Joes:
Heat oil in a large skillet over medium heat.
Add onions and cook until soft, about 5 mins.
Add garlic and cook 30 seconds.
Stir in ground beef and cook until browned.
Add tomato paste, sauce, coconut aminos, mustard, chili powder, salt, hot sauce, vinegar, and red pepper. Simmer 5–10 mins to thicken.
Assemble bowls: Layer spaghetti squash, Sloppy Joe mix, and roasted broccoli. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 330/serving
- Fat: 20g/serving
- Carbohydrates: 16g/serving
- Fiber: 5g/serving
- Protein: 24g/serving