Loaded Sloppy Joe Bowls with Roasted Potatoes
This post may contain affiliate links. Read our disclosure policy.
As many of you know, I have been having so much fun creating bowl-style meals lately ever since I made those loaded potato taco bowls. They are such a delicious way to turn simple ingredients into a hearty, satisfying dinner. This newest version, Loaded Sloppy Joe Bowls with Roasted Potatoes, is another one that turned out so well. Crispy roasted potatoes are topped with melty cheese and a homemade sloppy joe meat mixture, then finished with pickles, pickled onions, sour cream, and cilantro for a dinner that is full of flavor and texture.
One of the things I love most about this recipe is how all of the toppings come together. The roasted potatoes make a hearty base, the sloppy joe mixture adds that classic sweet-and-savory flavor, and the toppings really take it over the top. The pickles and pickled onions add a tangy contrast that balances the richness of the meat and cheese so well, while the sour cream adds a cool, creamy finish. Cilantro adds freshness.
For the pickled onions, you can use the quick pickled onion recipe I shared earlier this week, or either of the other two versions I mentioned in that post. If you want to keep things extra simple, you can also pick up a jar from the pickle aisle at the grocery store. That makes this recipe even easier to throw together on a busy night.
When it comes to the pickles, just use whatever kind your family likes best. My family happens to love bread-and-butter pickles because they add a little extra sweetness that pairs really well with the sloppy joe flavor. Dill pickles would also be delicious if you prefer a more tangy, savory bite. That is one of the best things about these bowls. You can easily customize them to fit your family’s tastes.
Ingredients for Loaded Sloppy Joe Bowls with Roasted Potatoes
- ROASTED POTATOES
- OLIVE OIL
- SWEET PAPRIKA
- GARLIC POWDER
- SEA SALT
- BLACK PEPPER
- GROUND BEEF
- ONION
- RED PEPPER
- GARLIC
- TOMATO PASTE
- KETCHUP
- WATER
- BROWN SUGAR
- YELLOW MUSTARD
- CHILI POWDER
- WORCESTERSHIRE SAUCE
- CHEDDAR CHEESE
- PICKLES
- PICKLED RED ONIONS
- SOUR CREAM
- CILANTRO
Instructions for Loaded Sloppy Joe Bowls with Roasted Potatoes
Start by preheating your oven to 425 degrees. Place the diced potatoes in a large bowl and drizzle them with olive oil. Sprinkle in the paprika, garlic powder, salt, and pepper, then toss everything together until the potatoes are evenly coated. Spread them out in a single layer on a baking sheet. I like to line the pan with parchment paper to make cleanup easier.
Bake the potatoes for 20 to 30 minutes, until they are tender and lightly golden. While the potatoes roast, make the sloppy joe meat mixture.
In a large skillet over medium heat, cook the ground beef with the onion and bell pepper until the beef is fully browned and the vegetables have softened. Drain off any excess grease, then add the garlic and cook for about 1 minute, just until fragrant.
Next, stir in the tomato paste and cook for another minute or two so it gets fully incorporated into the meat mixture. Then add the ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, and salt. Stir well until everything is combined. Let the mixture simmer for about 7 to 9 minutes, until it thickens and all the flavors come together.
To serve, divide the roasted potatoes between four bowls. Sprinkle each bowl with shredded cheese, then spoon the sloppy joe meat mixture over the top. Finish each bowl with pickles, pickled red onion, a dollop of sour cream, and a sprinkle of cilantro. Serve warm. This recipe makes 4 servings.
Frequently Asked Questions
Can I use frozen potatoes instead of fresh potatoes?
Yes. Frozen diced potatoes or hash brown style potatoes can work as a shortcut. Just roast them according to the package directions until they are crisp and hot.
What kind of potatoes work best for this recipe?
Russet or Yukon Gold potatoes both work well. Russets get nice and fluffy inside, while Yukon Golds have a creamier texture.
Can I make the sloppy joe meat ahead of time?
Yes. The sloppy joe mixture can be made ahead and stored in the refrigerator until you are ready to reheat and serve.
Can I use store-bought sloppy joe sauce?
Yes. Homemade gives you more control over the flavor, but store-bought sloppy joe sauce can be used if you want to save time.
What kind of pickles should I use?
Use whatever kind your family likes best. Bread and butter pickles add sweetness, while dill pickles give the bowls a more tangy and savory flavor.
Do I have to use pickled red onions?
No. They add great flavor, but you can leave them off if you prefer or use a store-bought version for convenience.
Can I make this recipe spicier?
Yes. You can add extra chili powder, a little hot sauce, or even diced jalapeños if you want more heat.
What toppings can I add besides the ones listed?
You can customize these bowls with extra toppings like green onions, diced avocado, more cheese, or even a drizzle of ranch if you want.
How do I store leftovers?
Store the potatoes, meat, and toppings separately if possible. This helps everything keep its best texture when reheated.
Can I meal prep these bowls?
Yes. These work well for meal prep if you keep the toppings separate and add them just before serving.
Tips and Tricks
Cut the potatoes evenly. This helps them roast at the same rate and gives you the best texture.
Spread the potatoes in a single layer. Giving them room on the pan helps them get more golden and crisp.
Let the sloppy joe mixture thicken. A thicker sauce makes the bowls easier to eat and gives the meat better flavor.
Add toppings just before serving. This keeps the pickles, onions, sour cream, and cilantro fresh and flavorful.
Store leftovers separately. Keeping the meat, potatoes, and toppings apart helps everything reheat better later.
FOR MORE RECIPES LIKE THIS, TRY:
- Loaded Potato Taco Bowls
- Cheeseburger Bowls
- Loaded BBQ Pork and Potato Bowls
- Southwest Chicken Bowls
Loaded Sloppy Joe Bowls with Roasted Potatoes
Real Mom Kitchen
Ingredients
For the roasted potatoes:
- 8 medium russet potatoes peeled and diced into 3/4-1 inch pieces
- 2 Tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp sea salt
- fresh ground black pepper to taste
For the sloppy joe meat:
- 1 lb ground beef
- ½ onion finely chopped
- ⅓ red bell pepper finely chopped
- 3 cloves garlic minced
- 1 Tbsp tomato paste
- ⅔ cup ketchup
- ⅔ cup water
- 1 Tbsp light brown sugar
- 1 tsp yellow mustard
- ¾ tsp chili powder
- ½ tsp Worcestershire sauce
- ½ tsp salt
Toppings:
- cheddar cheese shredded
- pickles
- pickled red onions
- sour cream
- fresh cilantro chopped
Instructions
- Preheat oven to 425 degrees.
- Add the diced potatoes to a bowl and toss with olive oil. Add in paprika, garlic powder, salt, and pepper. Toss again to coat. Spread out in a single layer on a baking sheet. I like to line mine with parchment paper for easy clean up.
- Bake at 425 degrees for 20-30 minutes until potatoes are tender.
- In a large skillet, over medium heat, brown the beef with the onion and pepper. Drain off any excess grease. Add the garlic and cook for 1 minute.
- Add in the tomato paste. Stir well and cook for a minute or so, until the tomato paste is well incorporated.
- Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, and salt. Stir well to combine. Simmer for about 7-9 minutes, until the mixture has thickened.
- To serve, divide the potatoes between 4 bowls. Top each bowl with shredded cheese, followed by the sloppy joe meat. Add pickles, pickled red onion, a dollop of sour cream, and a sprinkling of cilantro to each bowl and serve. Serves 4.
Nutrition
Real Mom Kitchen original recipe.
