Paleo Sloppy Joe’s with Pumpkin
Paleo Sloppy Joe’s with Pumpkin are a crowd favorite – especially for my crowd of 6!
So often this is my “oh, my goodness I don’t have a meal planned ” or something came up and the originally planned meal just isn’t going to happen. We always have extra ground beef in the freezer, so out it comes and a quick batch of Paleo Sloppy Joe’s with Pumpkin is made. They are the ultimate Mom save! We can have dinner on the table in under an hour and everyone loves it!
Making it Paleo is so easy and actually we don’t call our family Paleo eaters, but it just naturally happens so often. We leave the ketchup behind and instead grab the tomato sauce, pumpkin and dates. I like to always have dates on hand, always grab some when we go to our local co-op. They’re a wonderful substitute for sugar…especially in Paleo Sloppy Joe’s with Pumpkin.
Paleo Sloppy Joe’s can be serves so many ways. The classic is on a bun, and they now make so many options for gluten-free buns it’s really rather easy. Throw it in a bowl with a baked sweet potato to make Sloppy Joe Bowls is one easy way to make a balanced meal. One of our favorite ways to eat them is over cornbread! While the Sloppy Joe’s are cooking top side, make a batch of Dairy-free Cornbread for the oven. A slice of cornbread, still warm from the oven, on a plate topped with an abundant scoop of Paleo Sloppy Joe’s is a crowd favorite.
- 1 lb ground beef
- 6 dates, soaking in water
- 1 1/2 cup tomato sauce
- 1/4 cup canned pumpkin
- 1 Tbsp white vinegar
- 1 Tbsp yellow mustard
- 1/2 tsp onion powder
- 1/4 tsp sea salt
- 1 tsp paprika
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In a medium skillet over medium heat, begin browning the ground beef, 10-15 minutes. Using a wooden spoon or turner break the meat into bite size chunks as it cooks. Remove from heat, drain any excess fat from pan.
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Return the browned meat to skillet and add remaining ingredients, chopping soaked dates to small pieces first. Stir together and heat over low heat for 5-7 minutes or until it is heated through.
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Serve with Dairy-free Cornbread or over a baked sweet potato.
Store leftovers in a covered glass container in the fridge for up to 5 days.
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