• 4 Yukon Gold potatoes
  • olive oil
  • 1 pound 90% lean ground beef
  • 1/2 a yellow onion, diced
  • 2 cloves garlic (minced)
  • 3 oz tomato paste
  • 10 ounce can of diced tomatoes with green chiles
  • 2 tablespoons honey
  • 1 tablespoon mustard
  • 1 tablespoon coconut aminos
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon cumin
  • salt and pepper (to taste)
3 Servings
Servings 3 servings


  • Preheat oven to 350.
  • Place the potatoes on a baking sheet and drizzle with olive oil, salt and pepper. Bake for about an hour until tender.
  • Meanwhile, add the beef and onion to a pan and cook for about 10 minutes to brown.
  • Add in the garlic and cook 1 minute. Add in the tomato paste and cook 2 minutes, stirring often.
  • Add in the remaining ingredients and stir to combine. Cover and cook, stirring occasionally, until the potatoes are ready.
  • Slice the potatoes in half and place the bottom halves on each plate. Top with a large scoop of the sloppy joe mixture, then place the top half of the tomato on top. Serve.