RECIPE OF THE WEEK || Sloppy Joe in a Bowl

𝐑𝐄𝐂𝐈𝐏𝐄 𝐎𝐅 𝐓𝐇𝐄 𝗪𝐄𝐄𝐊 / 𝐒𝐋𝐎𝐏𝐏𝐘 𝐉𝐎𝐄 𝐈𝐍 𝐀 𝐁𝐎𝗪𝐋 ⁣

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Growing up, Sloppy Joes were a HUGE staple in our household. Anyone else?! I remember cracking open the can of Manwich and dinner was basically served. Seriously though…were you a HANDS or FORK kinda Sloppy Joe eater?! Fork all the way for me. ⁣

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This elevated version is a fave of mine bc it brings the comfort of a childhood classic with all the clean ingredients my adult body craves. Be sure to save this for meal prep for the week + tag me on social (@inspirebeautybritt) when you try it! ⁣

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Ingredients (makes 4)⁣

5 medjool dates, pitted⁣

2/3 cup hot water (reserved)⁣

1 lb Abbott’s Plant Based Ground Beef (or ground protein of choice)⁣

1/2 cup chopped onion⁣

3/4 cup chopped green pepper⁣

1 8oz can tomato sauce⁣

1 tbsp tomato paste⁣

1 1/2 tbsp apple cider vinegar⁣

1 tbsp Dijon mustard⁣

1/2 tsp minced garlic⁣

1/2 tsp dried parsley⁣

1/2 tsp salt⁣

4 russet potatoes ⁣

green onions + greek yogurt for topping⁣

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How You Make It 👇🏼

① Preheat oven to 450 with rack in the middle. Poke holes in your potatoes and bake for 45 min to 1 hour. Remove and brush with oil + a sprinkle of salt and return to over for 10 more minutes. ⁣

② While the potatoes cook, start by placing the dates into a food processor or blender and cover with ⅔ cup hot water. Set aside.⁣

③ Brown the plant based ground beef in a large pan over medium-high heat and add the onion. ⁣

④ Reduce the heat to medium and add the green pepper, apple cider vinegar, Dijon mustard, garlic, dried parsley, and salt. Mix well⁣

⑤ Remove the dates from the water and reserve liquid for later. Return to blender and add tomato sauce + tomato paste. Blend well then add to the meat mixture⁣

⑥ Add 2 tablespoons of the reserved date water to the pan⁣

⑦ Serve sloppy joe mixture on top of baked russet potato and garnish with green onions + a dollop of greek yogurt.⁣