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

Active: 40 minTotal: 40 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Ground turkey - Season with coriander, cumin, paprika, garlic powder and aminos, mixing through. (Can be done up to 1 day ahead)
  2. 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)
  3. 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)
  4. Cilantro (for Sloppy Joes and salsa) - Prep as directed.
  5. 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)

Make

  1. 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.
  2. 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.
  3. Add turkey, breaking up with a wooden spoon. Cook for 6 to 8 minutes, letting turkey release juices into veggies.
  4. Add tomatoes and honey to saute pan. Saute for another 3 to 5 minutes.
  5. Spoon Sloppy Joe filling onto portobello mushrooms and top with sliced pickles and some cilantro leaves.
  6. 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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Reviews

This meal has 26 reviews

The salsa had too much lime for my taste. -- Had leftover bean mixture on a bed of rice. Delicious!!!

By: Becky
Posted: Nov 29, 2017
Diet: Original

Pretty good and filling.

By: Sundi
Posted: Jul 31, 2017
Diet: Paleo

Not our favorite

By: Stephanie
Posted: Aug 12, 2016
Diet: Original

A new family favorite. And so easy/quick. Skipped the salsa in favor of roasted zucchini (our toddlers favorite.) added splash of balsamic to SJ mix just b/c. Adding to regular rotation!

By: Monica
Posted: Aug 12, 2016
Diet: Original

Served like a chilli as someone else did & on some rice as I don't like eating sloppy joes. Put a bit cheese on top and all mixed together was amazing. Made the bread into garlic bread.

By: Sarah
Posted: Aug 11, 2016
Diet: Vegetarian

Sloppy joes were delicious. Just skip the salsa.

By: Karsen
Posted: Aug 11, 2016
Diet: Paleo