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Healthy Sloppy Joes

Healthy sloppy joes with a deep red-orange, tangy sweet-savory sauce made from lean ground turkey and a quick simmer until thick. Loaded into toasted whole wheat buns, the filling clings with a classic sloppy-joe texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Lean ground turkey filling
  • 1 lb lean ground turkey Lean ground turkey for a lighter sloppy joe filling.
  • 1 green bell pepper Diced.
  • 1 onion Small, diced.
  • 3 cloves garlic Minced.
  • 1 cup tomato sauce
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.25 tsp salt and pepper To taste; use a mix of salt and black pepper.
  • 1 whole wheat buns for serving For serving, toasted.

Equipment

  • 1 cast iron skillet

Method
 

Cook the filling
  1. Heat a cast iron skillet over medium-high heat, add the lean ground turkey, and cook until no longer pink. Drain off excess fat once the meat is fully browned, then keep it in the pan.
  2. Add the onion, green bell pepper, and garlic to the skillet. Cook for 3 minutes, stirring, until the vegetables soften and become fragrant.
  3. Stir in the tomato sauce, tomato paste, Worcestershire sauce, apple cider vinegar, brown sugar, cumin, and chili powder. Cook for 1 minute so the sauce becomes fully combined and glossy.
  4. Simmer the mixture for 10-15 minutes, stirring occasionally, until the sauce thickens and clings to the meat. Taste and adjust with salt and pepper, then remove from heat.
Serve
  1. Toast the whole wheat buns for serving until lightly browned. Spoon the sloppy joe filling onto the buns while hot.

Notes

Pro tip: If the sauce looks thin, simmer 3-5 minutes longer until it coats the back of a spoon. Refrigerate leftovers in a sealed container up to 4 days; reheat gently on the stove or microwave until hot. Freezing is yes—freeze up to 3 months and thaw overnight in the fridge. For a veggie boost, you can fold in diced zucchini after the vegetables soften.