This Paleo Sloppy Joes recipe is so special to me. I will never forget when I made it for the first time. My husband was gone at the time (military life) and I had just a newborn baby boy and Penelope (my daughter) at home, so I made this dinner just for the two of us. She was 4 years old. We sat down at the table and she flat out refused to eat it. She literally shook her head, crossed her arms and said “it looks gross.” Per my usually dinnertime rule, I told her “You have to take one bite. Then if you decide you don’t like it, I’m okay with it. But you aren’t allowed to say you don’t like something until you’ve had it.” Well, she did eventually take a bite. And then another. And then 3 bowls later she said she was full. The next morning, she woke up and asked for a bowl of Sloppy Joe’s for breakfast (which of course I gave her). To this day, this is her absolute FAVORITE MEAL.
Once a week (sometimes twice) I let my daughter choose dinner. The rules are it has to be something homemade and she has to help make it. 99.9% of the time she chooses Sloppy Joes, so I can honestly say I have made this meal a million times. And it’s just as good every single time.
Have you done Whole 30? Let me know in the comments.
This was originally a Whole 30 recipe that I have adapted and tweaked over the years until I came up with my own favorite version. I like to serve Paleo Sloppy Joes over butternut squash fries but they are also good over white potatoes, sweet potatoes or in a gluten free hamburger bun depending on your dietary restrictions.
Definitely a kid approved meal. And makes great leftovers too!
I always choose grass fed and finished beef when making red meat. Why is it so important to me to do this? Read a little more about the importance of selecting high quality grass fed beef here.
This is a bi-monthly rotation in our house. Let me know if you try it!
Paleo Sloppy Joes with Butternut Squash Fries
- 2 lb grass fed ground beef
- 1 large onion, diced
- 2 green bell pepper, diced
- 2 red bell pepper, diced
- 1 zucchini, chopped
- 12 oz organic tomato sauce
- 1 tbs tomato paste
- 1/4 cup apple cider vinegar
- 2 tbs dijon mustard
- 1 tsp garlic powder
- 1 tsp salt
- 12 medjool dates, pitted
Butternut Squash Fries
- 8 cups butternut squash, crinkle cut Found at Trader Joes (alternatively, cut your own)
- 3 tbs extra virgin olive oil
- 1/2 tsp salt
- 1/2 cup cilantro, chopped optional
- Preheat oven to 425 degrees. Toss cut butternut squash with oil and salt. Spread on 2 parchment lined baking sheets and put in the oven for 10-15 minutes or until bottoms browned. Flip over with a spatula, rotate pans and cook 10-15 minutes more until soft inside and deep brown outside.
- Meanwhile, brown the ground beef in a large pan with the onion. Add the bell peppers, zucchini, apple cider vinegar, dijon, garlic, and salt into the pan and mix it all well while simmering.
- Also, while the squash and beef are cooking, put the dates in a saucepan and just cover with water. Bring to a boil, turn off the heat and then let sit 5 minutes. Remove the dates with a slotted spoon and put in the bottom of a blender. Add the tomato sauce and tomato paste and blend well. If too thick, add a bit of a date water to thin.
- Add the sauce back to the meat and veggie mixture. Stir well and bring to a simmer. Continue to simmer 5 minutes until well blended.
- Serve the Sloppy Joe's over the butternut squash.
- Top with chopped cilantro (optional)