Turkey Sloppy Joes
over roasted portobellos with red pepper and zucchini salsa

Name: Turkey Sloppy Joes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Ground turkey, lean; 1 tsp Coriander; 1 tsp Cumin; 1 tsp Paprika; 1 tsp Garlic powder; 2 Tbsp Bragg's / coconut aminos; 4 Mushrooms, portobello, stem removed; 2 cloves Garlic, minced; 1 Jalapenos (opt), diced; 1 cup Onions, red, diced; 2 Pickles (opt), sliced; 12 sprigs Cilantro, leaves of; 2 tsp Oil, cooking; 1 can Crushed tomatoes, fire-roasted preferably (14oz / 397g); 1 tsp Honey; 1/4 cup Onions, red, diced; 1 1/2 Bell peppers, red, diced; 12 oz Zucchini, diced; 3 Tbsp Cilantro, chopped; 3 Tbsp Lime juice

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Using ground turkey instead of ground beef, this is our healthier take on Sloppy Joes. Our paleo version serves this tasty filling over roasted mushrooms instead of a traditional bun. We pair it with a crunchy salsa for a deliciously balanced meal.

Ingredients

Metric

Servings:

Turkey Sloppy Joes:

Ground turkey, lean - 1 lb
Coriander - 1 tsp
Cumin - 1 tsp
Paprika - 1 tsp
Garlic powder - 1 tsp
Bragg's / coconut aminos - 2 Tbsp
Mushrooms, portobello - 4 , stem removed
Garlic - 2 cloves , minced
Jalapenos (opt) - 1 , diced
Onions, red - 1 cup , diced
Pickles (opt) - 2 , sliced
Cilantro - 12 sprigs , leaves of
Oil, cooking - 2 tsp
Crushed tomatoes, fire-roasted preferably (14oz / 397g) - 1 can
Honey - 1 tsp

Red Pepper and Zucchini Salsa:

Onions, red - 1/4 cup , diced
Bell peppers, red - 1 1/2 , diced
Zucchini - 12 oz , diced
Cilantro - 3 Tbsp , chopped
Lime juice - 3 Tbsp

Prep

Ground turkey - Season with coriander, cumin, paprika, garlic powder and aminos, mixing through. (Can be done up to 1 day ahead)
Portobello mushrooms / Garlic / Jalapenos (opt) / Red onions (for sloppy joes and salsa) / Red peppers / Pickles (opt) - Prep as directed. Garlic, jalapenos, plus Sloppy Joes’ portion of red onions can be combined. Salsa’s portion of red onions and red peppers can also be combined. (Can be done up 4 days ahead)
Zucchini - Prep as directed. Dice as small as you can, ~0.5cm / 0.2” wide. Can be stored with red onions and red peppers. (Can be done up to 2 days ahead)
Cilantro (for Sloppy Joes and salsa) - Prep as directed.
Make salsa - Toss zucchini, red onions (just the salsa’s portion), red peppers and cilantro with lime juice. (Can be done up to 1 day ahead)

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Make

Heat oven to 425F / 218C. Place mushrooms onto a sheet pan and brush mushrooms with some oil. Roast for 10 to 15 minutes, until tender.
While mushrooms roast, heat a saute pan over medium-high heat. Add oil and then garlic, jalapeno, and red onions to heated oil with a sprinkle of salt. Saute for ~3 minutes.
Add turkey, breaking up with a wooden spoon. Cook for 6 to 8 minutes, letting turkey release juices into veggies.
Add tomatoes and honey to saute pan. Saute for another 3 to 5 minutes.
Spoon Sloppy Joe filling onto portobello mushrooms and top with sliced pickles and some cilantro leaves.
Season salsa to taste with salt and hot sauce (if desired) and enjoy with ‘Sloppy Joes’ (which you might have to eat with a fork and knife!).

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